Crocus sativus is the flower that provides saffron, whose spice is collected from its red stigmas. The plant is commonly called the saffron crocus and belongs to the iris family, Iridaceae.
Each flower normally has three vivid red stigmas. They are harvested by hand, then dried to create saffron’s color, aroma, and flavor. Because each flower yields only a tiny quantity, large numbers of flowers are needed for a commercial harvest.
The saffron crocus is a sterile triploid plant, meaning it has three sets of chromosomes and cannot produce fertile seeds. It is propagated by multiplying underground corms. Its exact wild ancestor is uncertain, but the crop has a long history in the Mediterranean and parts of Asia.
Saffron crocus should not be confused with autumn crocus, Colchicum autumnale. Autumn crocus is unrelated to true crocuses and contains the poisonous compound colchicine. The culinary spice is specifically associated with Crocus sativus stigmas.