Kesar, also known as saffron, is a highly valued spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. The spice consists of the dried stigmas of the flower and is known for its vibrant yellow-orange color and distinct flavor. Kesar is primarily cultivated in regions like Kashmir in India, Iran, and Spain, where the climate and soil conditions are ideal for its growth. Kesar is often used in cooking, particularly in Indian and Middle Eastern cuisines, to enhance the flavor and color of dishes such as biryani and desserts. Beyond culinary uses, it is also valued for its potential health benefits, including antioxidant properties and mood enhancement. Due to its labor-intensive harvesting process, Kesar is one of the most expensive spices in the world.