The present invention relates to, a method, in which, Saffron, a natural spice is grounded, and mixed with food-grade solvent such as water, in a container for a period of one to eight hours. In this period of maceration an agitator is utilized to both agitate and stir the solution in a low light environment, so that maximum amount of pigments, flavor and aroma is extracted from the solution. The final product from this process, then will be passed through a filtration system, so that debris and grounded particles can be removed as a result an amber color solution with intense aroma, flavor and color is achieved, which is referred to as Saffron solution here fort.