SAFFRON (CROCUS SATIVUS L.) IS ONE OF THE HIGHEST PRICED SPICES OF WORLD AND ITS QUALITY DEPENDS ON THE CONCENTRATION OF THREE MAJOR METABOLITES: CROCIN, SAFRANAL AND PICROCROCIN WHICH ARE RESPONSIBLE FOR COLOR, AROMA AND BITTER TASTE OF SAFFRON, RESPECTIVELY. THE USE OF SAFFRON AS A MEDICINAL PLANT HAS A LONG HISTORY AND....