The stigmas should be a deep vibrant red colour and have a strong clinging aroma
The statement "Saffron is the most expensive spice in the world" is without any doubt correct, looking at the price per gram, on the other hand, Saffron is also very intensive and therefore used in small amounts: one gram of saffron goes a much longer way than the financially equivalent portion of most other spices.

Saffron the red spice, is used in the Chemical, Pharmacutical, Food and Beverage industries. Its usage in the chemical industry for dyeing due to having large number of Carotenoid pigments. In the pharmacutical industry is used to make tranquilizers and other tablets which helps easing the pain and bringing comfort. In the food processing industry it is used to dye the food naturally, makes it taste delicious and pleasant, it also helps easing up the digestive system. Its dyeing use extends to all sorts of drinks and candys.

Because saffron is a natural spice it is used to flavour and colour our foods such as Sausages, Margarine, Butter, Cheese, Alcoholic & non-alcoholic beverages, Cooked meat, Chicken, Rice, several Mediterranean dishes, often in connection with fish and seafood: famous examples are the Italian Risotto alla Milanes, the provencal fish soup bouillabaisse, the Spanish national dish Paella Valenciana, the Greek Codfish Ragout, Beans ALa Grecque. Furthermore saffron appears in a few European cake recipes,sauces, and Ice creams, where it is used both for flavour and for colour.

In Iran Saffron is used extensively for rice dishes and other traditional Persian cuisines. Today Iran is the largest producer and exporter of Saffron in the world with an average production of 150Tons per year.