Saffron, a spice derived from the Crocus sativus flower indigenous to Southwest Asia, has been an essential ingredient in our cooking and traditional medicines for centuries. It is celebrated for ...

Bulb-like corms, at top, produce saffron crocuses. Each purple flower contains three red stigmas, which are dried and cured to make saffron.Credit...Gabriella Angotti-Jones for The New York Times ...