Saffron is a spice derived from the dried stigma of the saffron crocus, a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. Saffron is known as 'Kasubha' in The Philippines and St.John's, 'Kesar' in India, and 'Kong' in Kashmir, which is among the few places in the world where the spice grows.