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In the world of culinary treasures and exotic flavors, few spices come close to saffron. In fact, saffron is one of the most desirable seasonings on the planet. It's also one of the most valuable. Saffron is more expensive than truffles and caviar, and is actually worth more than gold by weight. But why is this ancient and much sought-after spice so exorbitantly priced?
Click through this gallery and find out why saffron is known as "red gold."
Saffron is a spice derived from the vivid purple and blue Crocus sativus flower. The bloom is more commonly known as the autumn crocus.
The spice itself is made from the golden-colored pungent stigmas, which are handpicked and dried to produce its strong and exotic aroma.
Human cultivation and use of saffron spans nearly 4,000 years. The spice played a significant role in the Greco-Roman pre-classical period, its harvest important enough to be depicted in the Knossos palace frescoes of Minoan Crete, which shows the flowers being picked by young girls and monkeys.
Another series of frescoes, located in the Xeste 3 building at Akrotiri, on the Aegean island of Santorini, portray a Minoan goddess supervising the plucking of flowers and the gleaning of stigmas.
Persian saffron was a favorite with Alexander the Great. The legendary military commander and his forces mixed saffron into teas and dined on saffron rice. Alexander himself is said to have bathed in warm bath water infused with the spice.
Historical evidence suggests that saffron's origins trace back to ancient Iran, then known as Persia. It's also believed to be native to the Mediterranean area and Asia Minor. Certainly by the medieval period, the spice was being cultivated in France, Italy, and across the Iberian Peninsula: Crocus sativus was likely introduced into Spain from the Middle East by pilgrims, merchants, and Crusader knights.
Basel in Switzerland and the German city of Nuremberg became hubs of European saffron trade in the 13th century.
It's believed saffron was introduced to the chilly shores of Great Britain in the 14th century during the reign of Edward III. The Essex town of Saffron Walden got its name as a saffron growing and trading center.
Similarly, the town of Safranbolu in the Central Anatolia region of Turkey is so named because it was once an important trading hub and center for cultivating saffron.
Saffron made its way to the New World in the early 18th century. By 1730, the Pennsylvania Dutch were cultivating saffron. Soon afterwards, European settlers were trading saffron to Spanish colonists in the Caribbean.
Even in ancient times, saffron was commanding exorbitant prices. But why is the spice so expensive? Part of the reason is that saffron is a labor-intensive crop.
The autumn crocus contains three delicate stigmas. Each is plucked from the flower by hand.
To obtain one pound (450 grams) of saffron, it's necessary to harvest at least 150,000 to 200,000 flowers. And the entire cultivation for 150,000 flowers requires up to 400 hours of work.
Saffron corms, or bulbs, are planted in June. The flower's stem, leaves, and root develop throughout the summer months.
Everywhere it grows in the world, saffron is always collected in the autumn, typically harvested in October and February.
A few weeks after the flower blooms, they must be harvested. This takes place mid-morning, when the flower is fully open to the sun.
While it is grown commercially in Europe, places like Spain, Italy, and especially Greece, saffron is largely cultivated in Iran, Morocco, and India.
Kashmir is known for its high-quality saffron. Indeed, the Kashmir variety is considered the best and is the most expensive.
It's superior quality and distinct flavor and aroma is why Kashmir saffron is known as "red gold." It sells for more than US$10,000 a kilogram (two pounds).
Saffron is perhaps best known as a seasoning in food. Indeed, it's the cornerstone flavor in many dishes from around the world, ranging from paella to biryani.
Its taste has been described as slightly earthy with floral tones. Many chefs agree that it's a spice that straddles sweet and savory effortlessly.
Saffron has been used for centuries to treat a range of medical ailments and is known to have proven health benefits.
Its powerful antioxidant properties can protect your cells against free radicals and oxidative stress.
Not for nothing is saffron nicknamed the "sunshine spice." It may improve mood and treat depressive symptoms.
The high levels of antioxidants found in saffron may have anti-cancer properties. Saffron and its compounds have been shown to selectively kill cancer cells or suppress tumor growth while leaving healthy cells unharmed, according to a 2020 report published by the National Institutes of Health.
Similarly, a 2024 study noted the therapeutic effects of saffron on female reproductive system disorders.
Taking saffron may reduce appetite and aid weight loss. Saffron extract supplement has been known to suppress appetite, lower body mass index, and reduce waist circumference and total fat mass.
Research has also indicated that saffron helps improve HDL (good) cholesterol and lower triglyceride levels.
Saffron may also lower blood sugar levels, heart disease risk factors, and appears to improve eyesight in adults with age-related macular degeneration.
And saffron's myriad applications extend to its use as a dye, on clothing and skin. In fact, for Hindus, saffron is one of the most sacred colors, and is sometimes applied as a red dye to the forehead for religious festivities.
Sources: (USA Today) (JSTOR) (Britannica) (Good Food) (Healthline) (National Institutes of Health)
See also: The health benefits of herbs and spices
What exactly is saffron, and why is it so expensive?
The ancient spice known as "red gold"
FOOD Spices
In the world of culinary treasures and exotic flavors, few spices come close to saffron. In fact, saffron is one of the most desirable seasonings on the planet. It's also one of the most valuable. Saffron is more expensive than truffles and caviar, and is actually worth more than gold by weight. But why is this ancient and much sought-after spice so exorbitantly priced?
Click through this gallery and find out why saffron is known as "red gold."