We often hear about saffron being the most expensive spice in the world, but do we really know why? Today, we’ll explore what makes saffron so unique—from how it grows to how it’s harvested, and why it costs so much.

Whether we’re cooking or just curious, this journey into saffron’s world is truly fascinating.

What Is Saffron?

Saffron comes from a flower called Crocus sativus, which blooms in purple in the autumn. The plant grows about 10 to 30 centimeters tall and has a bulb-like base called a corm. Interestingly, only the tiny red parts inside the flower—the stigmas—are collected to make saffron.

This means we use only a small part of the flower, which is why the amount of saffron produced is very small compared to the number of flowers needed.

Where Does Saffron Come From?

Saffron’s ancestor is believed to be a wild Greek flower called Crocus cartwrightianus. Over centuries, especially during the Persian Empire, saffron was carefully cultivated and spread worldwide. Today, it grows mainly in Mediterranean countries, parts of North Africa, Southern Europe, and some regions in Western Asia including the Arabian Peninsula.

Why Is Harvesting Saffron So Difficult?

Here’s the main reason saffron is so precious: it takes about 50,000 flowers to get just one pound of dried saffron. That’s a huge number! Also, the flowers only bloom for one or two weeks in the fall, so farmers have to work fast.

The stigmas are picked by hand, very carefully, often in shifts around the clock. After picking, they must be dried quickly to keep their quality and avoid mold. All this careful work means the price is naturally very high.

How Valuable Is Saffron?

Because of the time, labor, and care needed, the wholesale price of saffron can be over $500 per pound. For shoppers, prices often reach $1,000 per pound or more. That’s why saffron is sometimes called “red gold.”

Uses of Saffron in Our Lives

Around the world, we use saffron mainly in cooking and baking. It adds a unique aroma, flavor, and a beautiful golden color to dishes. Beyond food, saffron has been used as a natural dye for fabrics for centuries.

In traditional medicine, saffron has been used to help with stomach issues and infections. Nowadays, scientists are researching its possible benefits for mood and aging.

Let’s Talk, Lykkers!

Next time we see saffron, we can appreciate all the effort behind this tiny spice—from purple flowers in autumn fields to handpicked stigmas. What dishes have you tried saffron in? Or would you like to try cooking with it? Let’s share and learn from each other!