Saffron is obtained from

• The bluish-purple blossoms of Crocus sativus are the source of the pricey spice known as saffron. Its stigma and styles, which are referred to as threads, are a vivid scarlet colour. 
• They gather and dry these threads. They are primarily utilized in cuisine as a flavouring and colouring agent. The crocus is the domestic saffron that is not found in nature. 
• Perennial plants that bloom in the fall include Crocus sativus. The phytochemicals picrocrocin and safranal give saffron its iodoform- or hay-like flavour and aroma. 
• The carotenoid pigment, crocin, gives textiles and dishes their beautiful golden-yellow colour.

Hence, option A is the correct answer.