Saffron has been the world's most expensive spice for centuries. It consists of the dried stigmas of the flower Crocus sativus. The high price is due to the labor-intensive harvesting process; each flower produces only three stigmas, which must be hand-picked at dawn before the flower wilts. It takes approximately 75,000 flowers to produce just one pound of saffron. Historically used as a dye, perfume, and medicine, it is now a culinary treasure. Chemically, saffron contains crocin, picrocrocin, and safranal, which provide its distinct color, taste, and aroma. Iran currently produces about 90% of the world's supply. Due to its value, saffron is one of the most frequently adulterated foods, often mixed with safflower or turmeric by unscrupulous sellers.