Saffron is the dried stigmas of the flower of the saffron crocus. The saffron crocus is a type of iris and it is native to the Mediterranean region. The plant is the only commercially grown species of Crocus, and it takes more than 75,000 flowers to produce just one pound of saffron. It has a pungent and distinctive aroma and is used in many dishes and drinks around the world. It is most often used in rice dishes, such as risotto, and in some varieties of cakes. It is also used in sweet dishes, such as baklava, and in desserts such as tiramisu.