The most expensive spice in the world by weight is saffron. Largely produced in Iran, other major but much smaller producers include India, Greece and Afghanistan. Iran produces around 430 tonnes per year whereas India produces 22 tonnes.
Nicknamed the red gold, the high price of saffron is due to the fact that only relatively few countries produce it and the majority is from one country. One acre of land can produce less than 2 kg of saffron whereas that same area of land can yield about 600 kg of cumin.
Production thus requires a significant amount of land and the work involved is very laborious.
Below, we’ll delve deeper into the so-called $10,000 spice and why it’s so expensive…
The $10,000 Spice
Often called the $10,000 spice, high quality saffron can cost over $10,000 per kilogram or about $4,600 per pound. At the lower end, you can find saffron for $1,100/kg or about $500 per pound. A quick search produces offer of 1 lb. for about $1,600. The question is how high a quality the saffron is because not all quality is the same. That’s why you will find such a wide discrepancy in price.
The good news is that a very minimal amount of saffron is generally required for cooking.
But why the high cost to begin with?
As mentioned above, most production is from one country, Iran. The yield is also relatively low and significant work is required to produce it. 1 gram of saffron requires over 150 flowers. Saffron actually comes from the saffron crocus. Each crocus has 3 small stigmas that are picked by hand. The stigma is dried to produce long stringy strands which is the saffron’s final output that we buy and use.
So the process is additionally very labor-intensive. Each flower yields only about 0.006 grams of saffron, a very small output.
Saffron Harvest Times Are Short In Duration
And crocuses are harvested only in the fall. It’s not surprising that a farmer could pick all saffron within a very short period of time, about one week. More specifically, flowers are picked in the morning to ensure best quality. So you can see that the actual process to grow and harvest saffron is both laborious and specific in terms of the work involved
And to produce 1 kg (2.2 lbs.) of saffron requires up to 40 hours of manual labor. The crocus is so delicate, machinery can’t be used and humans need to do the work manually.
Saffron Types
Let’s focus on the two biggest producers only – Iran and India – since they produce both the largest combined tonnage each year and the highest quality, too. Given the value of saffron, it’s not surprising that there have been concerns with quality and the origin of the saffron people purchase. There have been claims that Iranian saffron has been mixed with saffron from other countries such as Spain to produce a mixed product so that the seller can charge a higher price for including the higher quality Iranian product.
Iranian and Indian saffrons are classified by strength and by the amount of red stigma and yellow styles each type contains. They each have their own characteristics, color, strength and thus price.
Iran
The main types of saffron grown in Iran are as follows:
Sargol: Consider the best quality saffron. Only has red stigmas with other parts detached so there is no dead weight. Red only = the highest quality. Strongest grade.
Pushal/Pushali: This type is made up mostly of red stigmas with a small amount of yellow. Low strength than Sargol.
Bunch: Is made from the entire strand so it’s the lowest quality of Iranian saffron. Includes both red stigmas plus a great deal of yellow. Less strength than Pushal.
Konge: Contains yellow style only and has very little color otherwise. Lowest strength.
Kashmir
India also produces very high quality saffron but in a much smaller yearly output than Iran. The two main types of saffron grown in India are:
Mongra: Includes only the stigma from the saffron plant. This is the strongest, purest and most expensive form of Kashmiri saffon. It is dark red and very fragrant.
Lachha: Contains both dark red threads and some yellow so it is not as stong as Mongra and will be a lower price.
Which Country’s Saffron Is Best?
It depends on who you ask. Iran produces the overwhelmingly larger yearly tonnage of saffron that the world consumes and is very high quality. India is the next largest producer but due to its lower output is harder to find. It’s also high quality and expensive.
Spanish saffron is often considered lower quality so Iran and India tend to be the saffron that you’ll hear about the most and since they produce the most, it’s the most prevalent.
Iranian saffron tends to be cheaper at the source than Indian saffron which is highly taxed to protect the industry.
Keys To Buying
Strength of saffron is located in the red stigma so the more red you have, the stronger the saffron in terms of color and flavor. The more other colors you have, the lower the strength and the lower the price. The more red you have, the higher the price.
Iranian saffron is relatively easy to spot: Look for a bright crimson color with a slightly lighter orange-red color on the tips. Also look for a strong, fresh smell. You should not see any white or yellow parts in among the plants as they have been removed to avoid extra weight.
Also look for full dried stigma rather than powder as it may be adulterated or otherwise changed and cheapened. Pick packaged products from a manufacturer you feel confident of, is tightly sealed and lists the expiry date.
Fake Saffron
Yes, it’s a thing. Given the high price of saffron it isn’t unusual to find fake saffron. You buy “saffron” but instead receive safflower (unrelated to saffron) or another substance that might be dyed to look like saffron, or if might be a blend of lower quality saffron made to look like high quality saffron. Here’s how to tell the difference between real and fake saffron:
Taste: Real saffron is bitter to the taste and not sweet although some claim that you should taste both bitter and sweet with real saffron. Strictly sweet saffron is definitely fake though.
Smell: Real saffron has a strong, distinctive smell. Fake saffron has little to no smell whatsoever.
Water test: Fill a small cup or saucer with water and place the saffron in. The water should turn yellow like honey after about 15 minutes and after 30 minutes, will be an orange color. Real saffron will not lose its color even as the water changes color. If the saffron is fake, the water will turn yellow immediately and the saffron may lose its color too.
Rub test: Rub the saffron between your moistened fingers. The reddish orange color from the real saffron will stain your fingers.
Price: If you think you’re getting a great deal from a street vendor or even a packaged product whose quality you can’t confirm, you’re probably getting a fake. A noticeably low price on saffron usually means you’re getting ripped off.
Saffron Uses
Saffron is often found in rice and paella dishes but it can be used in a wide variety of other foods, too. People also add saffron to seafood, chicken, pork, pasta and other dishes and to sauces that accompany these mains. In Asian cultures you also see saffron used in biryani, rice pilafs, rice puddings, and other dessert dishes that are sweet in taste. You may also see saffron used for color and taste in drinks like tea, ice cream, cakes and other desserts.
While saffron is expensive, the good news is that recipes that call for it generally only require a small amount. While you may need 200 – 300 stigmas (threads) to produce 1 gram of saffron, you only need a few stigmas for a dish that requires it.
Health Benefits
The main health benefits of saffron include:
- Several antioxidants including crocin, picrocrocin and safranal which may protect our overall health from heart disease and cancer.
- Prevention of nervous system disorders.
- Anti-obesity properties shown by research to be promising.
- Reduced appetite which may lead to weight loss.
- Mood improving abilities.
- May improve sex drive in men and women while assisting women with PMS symptoms.
A summary with research details for these and other medical benefits can be found here.
As with other spices, saffron can be consumed at a reasonable level but should not be over consumed. A dose of up to 1.5 grams per day is believed to be safe. As mentioned above, the cost alone of saffron will probably help you keep your daily intake lower and due to its strength, you don’t need to add a large amount of saffron to foods and drinks to achieve the benefits for health and taste.
Saffron Summary
Here’s a table discussing the characteristics and attributes of Saffron:
| Criteria | Saffron |
|---|---|
| Texture | Dried, thread-like strands. |
| Flavor Release | Fragrant, aromatic, and intense. |
| Color | Bright red-orange to reddish-brown. |
| Common Uses | – Flavoring and coloring rice dishes (e.g., paella, biryani). |
| – Enhancing desserts (e.g., saffron ice cream, saffron cake). | |
| – Adding depth to soups, stews, and sauces. | |
| – Infusing teas and beverages. | |
| Baking | Saffron is occasionally used in baking, particularly in specialty bread and cake recipes. |
| Storage | Store in an airtight container in a cool, dark place. |
| Protect from light and moisture. | |
| Cost | Saffron is one of the most expensive spices globally due to its labor-intensive harvesting process. |
| Smell | Fragrant, warm, and slightly sweet with hints of floral notes. |
| Taste | Mild, warm, and slightly sweet with a floral and earthy undertone. |
| Culinary Advantages | – Provides a unique and exotic flavor and aroma. |
| – Imparts a rich, golden color to dishes. | |
| – Adds complexity and depth to both sweet and savory recipes. | |
| – Highly prized in various cuisines worldwide. | |
| – Known for potential health benefits due to its antioxidant properties. |
Note: Saffron is a highly prized and luxurious spice known for its vibrant color and distinctive flavor. While it is primarily used for flavoring and coloring rice dishes and desserts, its versatility extends to soups, stews, sauces, and even beverages. Its unique and aromatic qualities make it a sought-after spice in both traditional and modern cuisine.
