MCQ Detailed View

Saffron is one of the most valuable spices in the world, known for its unique aroma, flavor, and bright color. It is derived from the stigma of the Crocus sativus flower, a member of the iris family. Each flower produces only three red stigmas, which are carefully hand-picked and dried to form the saffron spice. This labor-intensive process is one reason why saffron is so expensive.

In plants, the stigma is part of the female reproductive organ known as the pistil. It sits at the top of the style and is designed to receive pollen during fertilization. In the case of saffron, the vibrant red stigmas are harvested before the flower wilts, as they contain the essential compounds that give saffron its distinctive color (crocin), aroma (safranal), and flavor (picrocrocin).

Other parts of the flower, such as the anther, stamen, and pollen, play different roles. The stamen is the male reproductive organ of a flower, consisting of the anther and filament. The anther produces pollen, which is necessary for fertilizing the ovules in the stigma. However, none of these parts contribute to saffron production. Only the stigma is used to produce the spice.

Saffron has been cultivated for thousands of years in regions such as Iran, India (Kashmir), and Spain, and it is used in cooking, medicine, and dyeing. Understanding that saffron comes from the stigma also helps students grasp basic concepts of plant reproduction and the functional roles of different floral organs.

Thus, the correct answer is stigma, highlighting its significance in saffron production and plant biology.