Crocus sativus

Crocussativus L. 
(Iridaceae); Siddha name: Kungumapu The dried stigma and tops of styles are used in treating asthma and cough. Also it is used in multiple ailments such as seminal debility, leucorrhoea, diarrhea and rheumatism . The herb has sedative, antispasmodic expectorant (in dry cough, whooping cough, and bronchitis), stomachic, diaphoretic and antitussive effect
 

Saffron is a small, bulbous, perennial spice, a member of the lily family. To produce saffron, the stigmas [the part of the flower which catches pollen] must be painstakingly handpicked, cut from the white style and then carefully laid on a sieve and cured over heat to deepen the flavor- a process so labor intensive that saffron is the most expensive spice in the world.

Currently saffron is commercially produced in Iran, Greece, Morocco, Spain, Kashmir and Italy. Iran is the most important producer of saffron both, in terms of volume and quality, and Spain being the largest importer of the spice.