Saffron (Crocus sativus) is a Mediterranean plant, from which the spice saffron, aromatic oils, as well as numerous other substances with uses in medicine and food can be extracted. The Arabs, the biggest consumers of saffron, use it to flavor lamb, mutton, chicken, and rice dishes. In France it is indispensable for bouillabaisse, in Italy for risotto, in Spain for paella.