Saffron or saffron stigmas in pistils are obtained from a perennial bulb flower, the crocus, and are picked by hand. Each flower carries three stigmas. These stigmas are dried and used as a spice in cooking and baking. Saffron is the most expensive spice in the world. It is harvested once a year for 10-20 days, during the autumn period. The collection of stigmas is a very special process. It starts before dawn before the flower petals fully bloom. So, to have high-quality saffron, farmers only have a few hours to collect the stigmas by hand. To have 1 kg of pure saffron available, about 150,000 flowers and 400 hours of manual work must be used. In the kitchen it can be used with bread, biscuits, ice cream, Indian pilaf, milk and steam rice, white meats, fish, shellfish, delicate sauces. A fundamental ingredient in recipes such as paella and Milanese risotto.