Saffron is extracted from the three red stigmas of the unique, purple coloured saffron flower. Grown mostly in the US, Europe, Iran and India, and also known by their scientific name of Crocus Sativus, these flowers grow up to anywhere between 20 and 30 cms. Saffron, also called Zafran in Arabic and Urdu, Azafran in Spanish and Kesar in Hindi, has been much sought after for centuries for both, its richly documented taste enhancing capabilities in the culinary world as well as its unmatched medicinal properties. Over the years, volumes of research have proven the medicinal properties, health benefits and enhanced cosmetic effects stemming from saffron.