Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece. The tedious and elaborate process to produce and grow saffron makes it the most expensive spice on earth right now, and one of the most expensive food items. It requires 160,000 flowers to produce a kilogram of saffron. Saffron flower has three yellow and three orange buds. The orange is the most flavorful and has the highest amount of chromatic substances and pure orange saffron can easily reach to $3,000 per lb. Powder saffron is cheaper but that ‘s because the saffron is mixed with turmeric that reduces the price and unfortunately the taste and color ability.
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