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Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Saffron crocus grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas. The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was probably first cultivated in or near Greece.
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