Saffron is produced from the Saffron Crocus Flower. It is actually dried stigmas and has a deep auburn color and sweet flavor. The Crocus Flower is native to Southwest Asia and some area of Europe. Typically harvested as a spice for cooking or flavoring for tea. In Ancient Chinese medicine saffron was used to treat painful obstructions of the chests, stimulate menstruation and relieve abdominal pain.