STEVE GSCHMEISSNER / SCIENCE PHOTO LIBRARY STEVE GSCHMEISSNER / SCIENCE PHOTO LIBRARY
Saffron, coloured scanning electron micrograph (SEM). Saffron is a spice derived from the dried stigmas (purple) of the saffron crocus flower (Crocus sativus). Also visible are the pollen grains (orange 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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