Saffron is a spice derived from the flower of Crocus Sativus, commonly known as the saffron crocus. Saffron crocus grows to 10–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas are collected and dried to be used mainly as a seasoning and coloring agent in food. Geographical distribution of saffron in Iran, is including Khorasan State (Qainat, Torbat, Ferdos, Birjand and Gonabad), Yazd, Kerman, Gilan, Mazandaran and Golestan. In recent years the saffron has also grown in Tehran, Qom and Fars.