Saffron is characterized by:

- Colour: this spice has a dark, intense red color that emerges from the dry stigmas of the flower. As it is immersed in liquid, such as hot water or broth, it releases a bright golden color that stains food.

- The aroma: Saffron exudes a distinctive and captivating aroma that is described as floral, earthy, and slightly sweet. Its fragrance is intense and can fill the kitchen with its aroma during cooking.

- The taste : Saffron has a unique and complex flavor. It is slightly bitter, with subtle notes of honey and an earthy undertone. Its flavor is powerful, so only a small amount is required to add its distinctive flavor to dishes.

- Chemical components: Saffron contains several chemical compounds that give it its properties and benefits. These include crocin, which provides the characteristic color, and safranal, which contributes aroma.

- The quality: The quality of saffron can vary depending on factors such as the variety of the flower, the place of cultivation and the drying process. High-quality saffron is characterized by thick threads, intense color, powerful aroma and a long-lasting flavor.

- The limited use: Due to its high cost and intense flavor and aroma, saffron is used sparingly in cooking. Only a small amount is required to flavor and color dishes, making it a valuable and prized spice.