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    Saffron    is a  spice   derived from the flower of  Crocus sativus , commonly known as the saffron crocus.   Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson  stigmas , which are the distal end of a  carpel . Together with the  styles , or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a Seasoning and colouring agent.

   

    Saffron has a long medicinal history as part of traditional healing; several modern research studies have hinted that the spice has possible  anticarcinogenic   (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and  antioxidant -like properties. Saffron stigmas, and even petals, may be helpful for depression. Early studies show that saffron may protect the eyes from the direct effects of bright light and retinal stress apart from slowing down  macular degeneration   and  retinitis pigmentosa . (Most saffron-related research refers to the stigmas, but this is often not made explicit in research papers.) Other controlled research studies have indicated that saffron may have many potential medicinal properties.