Saffron is famously known as the World’s most costly spice. Derived from the flower of Crocus Sativus or Saffron Crocus, it is mainly used as a seasoning or colouring agent in the food. The stigma and the stylus of the flower are known as threads and these vivid threads are harvested and bundled off to be sold in the markets. The flower is in sterile triploid form which means every flower bears three stigmas and is unable to propagate on its own. The principle essential oil in the saffron is known as picrocrocin and the colouring matter in the flower