description Saffron Overview
Saffron is derived from the dried stigmas of the *Crocus sativus* flower. It’s notable as a remarkably potent spice, valued for its intense color and distinctive floral aroma. The labor-intensive harvesting process – involving approximately 150,000 flowers per kilogram – primarily concentrates production in regions like Iran. Saffron is commonly used by chefs and food enthusiasts seeking to enhance flavor profiles and impart a rich golden hue to dishes.
insights Why this score
Saffron ranks #1 of 242 in the Spice ranking, ahead of Black Pepper.
World's prestige spice, unmatched aroma, color, and cultural status, with high expert acclaim despite cost and adulteration risk.
help Saffron FAQ
What is saffron made from?
Saffron is the dried stigma of Crocus sativus. It is a spice in dried stigma form, not a root or seed.
Why is saffron so expensive compared with many other spices?
Saffron is the world's most expensive spice by weight. The production process requires harvesting and drying tiny stigmas, which drives cost.
How many flowers are needed to produce one kilogram of saffron?
About 150,000 hand-harvested flowers are needed for one kilogram. This quantity is a concrete reason people search production labor costs for this spice.
Which country is the largest saffron producer?
Iran accounts for roughly 90% of global saffron production. This dominant share is a major factor in global supply and pricing discussions.
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