Grown in the Mediterranean basin and coveted for its pistils, also known as stigmas or filaments, magnetic orange, saffron is one of the world's most precious spices. It takes around 150,000 flowers to isolate 5 kg of fresh filaments, which give 1 kg of dry saffron. Extraction is done by hand, with meticulous care and patience. Its spicy, aromatic, woody and leathery notes are highly appreciated for their intensity, finesse and the subtle variations they offer in the composition of a perfume. Natural saffron is not authorized for use in perfumery, as it contains a component called safrol, which causes allergies. Only safranal, the olfactory principle of saffron, separated from the raw material, is.