Saffron (Crocus sativus L.) is a plant belonging to the Iridaceae family, with compound flowers of six purple tepals, three yellow stamens and a white pistil with the upper part represented by a bright red stigma divided into three threads. Stigmas are the main reason for where saffron is grown, and once removed and dried, they become the most expensive spices of the world. However, they represent only 7.4% (m/m) of the total weight of the flowers. 68 kg of saffron flowers are required to produce 1 kg of the spice, thus producing huge amounts of floral residues (tepals, stamens and pistils). In the production of saffron spice, about 93 g of 100 g of saffron is residue floral. This large amount of waste must be recovered due to its deterioration fast. Generally, saffron floral residues are disposed of as waste, added to compost and therefore used as fertilizers or exploited through the extraction of natural textile dye. In the research carried out, technological lines were developed in which saffron residues are used for products in the pharmaceutical industry, the cosmetic industry and in the food industry. All these steps for sustainability and a circular economy.