Saffron is a perennial plant that has onions. This onion has a brownish sheath. The plant grows in southwest Asia, southern Spain and southern Europe. It has a stem and six purple petals and 3 strands of red stigma. The part used by the saffron plant is its orange flower color. Saffron stigma contains fat, minerals and music. Saffron propagation is exclusively done by the subfloor. The aroma of saffron is due to the presence of colorless essential oil with tropenes and an oxygenated combination with cinera called safranal. The taste of saffron is related to the bitter hydrogen peroxide. The color of saffron is related to the presence of a substance called crocin.

Analysts at Future Market Insights found that the global Saffron market has been evolving at a CAGR of xx% during the historic period 2013-2015. The market study suggests that the global market size of Saffron is projected to reach ~US$ xx Mn/Bn by the end of 2026 with a CAGR of xx% over the stipulated timeframe 2016-2026.