Contrary to popular belief, the Saffron flower is a pink-petaled thing.
The yellowish tint with which we associate its name actually comes from the pistil.
The pistil is what makes the yellow dye and the fragrant, almost seductive spice used in our food.
It takes roughly 150,000 Saffron flowers to produce a single kilo of spice.
We have taken so much from this planet.
So, so much.