Saffron is a spice obtained from the stigmas of the flower known as the “saffron rose”, which is characterized by the red color of the stigmas and the yellow of the stamens. Each flower has only three saffron stigmas.

Its colouring power and aroma have made it famous. When the Arabs introduced the spice to Spain, they were surprised by what they obtained: a deep red and particularly aromatic saffron. Spanish saffron, which some call "red gold", acquired a reputation and quality that endures today.