Saffron, coloured scanning electron micrograph (SEM). Saffron' is a spice derived from the dried stigmas (orange) of the saffron crocus flower (Crocus sativus). Also visible are the pollen grains (yellow spheres). The three stigmas from each flower are picked by hand during autumn and quickly dried to be used either for cooking, flavouring or as a colourant. By weight, saffron is the world's most expensive spice. Magnification: x300 when printed 10 centimetres wide.
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