Saffron (Crocus sativus L.) is an herbaceous, perennial and infertile plant which reachs a height between 10 and 15 cm. It grows from corms (short and thick stem similar to the onion bulb but with a clump structure and which is not made up of concentric layers).

Saffron is not a very demanding plant concerning environment and soil conditions since it adapts to all type of soils and it supports very extreme temperatures ranging between 40 ºC in summer and -15 ºC in winter. Its hidric needs are estimated between 600-700 mm.

Saffron spice is made up of the Crocus sativus L. dried stigmas, in filaments or in powder form. Saffron flower has one bright red stigma divided into three filaments remaining united through a small portion of orangy stigma.

This spice is valorised by its colouring, flavouring and aromatic strength. The responsible components of these properties are a crocetin ester-group, the picrocrocin and safranal between among other volatile compounds, respectively.