Saffron: The Most Expensive Spice in the World

Saffron (زعفران) is the most expensive spice in the world. Each plant produces only three thin stigmas, which are used to make saffron. Approximately 150,000 to 200,000 flowers are needed to produce one kilogram of dried saffron.

Saffron consists of the dried stigmas of the flower of the saffron crocus (Crocus sativus). Iranian production accounts for approximately 90% of the world’s saffron supply, making Iran the most significant global producer of this rare commodity. Iranian saffron is characterized by its strong aroma, intense color, and high concentration of active compounds.

The history of saffron cultivation in Iran dates back more than 3,000 years. Ancient Persia (modern-day Iran) was one of the first regions to systematically cultivate saffron. Historical records indicate that Persians used saffron not only as a spice but also as a dye, medicine, and luxury commodity traded along the Silk Road. Ancient Iranian texts mention saffron as a symbol of wealth and prosperity.

Why Is Saffron So Expensive?

• The price of saffron is influenced by several factors, the most significant being the labor-intensive method of harvesting. Each saffron flower contains only three delicate stigmas, which must be harvested by hand. These stigmas are very fragile and cannot be mechanically harvested.
• The saffron harvest period is very short. Saffron flowers bloom for only a few weeks each year, typically in the autumn. The entire annual production must therefore be harvested within a very short timeframe, further increasing labor costs.
• Saffron requires specific climatic and soil conditions – cold winters, dry and hot summers, well-drained soil, and suitable altitude. These ideal conditions are found only in limited geographical areas, which restricts production and adds to saffron’s rarity.

The combination of these factors makes saffron one of the world’s most valuable and expensive spices. The price of high-quality saffron can range from a few hundred to several thousand dollars per kilogram. Due to its high cost, saffron is often subject to adulteration, which typically involves adding cheaper plant fibers, dyes, or increasing weight by adding sugar or oil. To ensure quality, laboratory analyses and certifications are often used (see below).

According to FAO statistics, Iran produces approximately 300 to 400 tons of saffron annually, which accounts for the aforementioned 90% of global production. Most Iranian saffron is exported. The main destinations are the United Arab Emirates, Spain (often for re-export), India, and China. The export of saffron plays a significant role in Iran’s economy. Iranian saffron is often cheaper than Spanish saffron, despite being comparable or superior in quality.

How to Recognize High-Quality Saffron

• High-quality saffron consists of long, thin, and dark red or reddish-orange stigmas. It should not contain many yellow or white parts, which are lower-quality parts of the pistil with fewer active compounds.
• Another important quality indicator is the aroma. High-quality saffron has a distinct, sweetly spicy fragrance reminiscent of honey or hay. The flavor should be slightly bitter and aromatic.
• To verify saffron quality, laboratory tests are often conducted to measure the content of key active compounds: crocin (responsible for color), picrocrocin (bitter taste), and safranal (distinct aroma). The international standard ISO 3632 defines saffron quality standards and laboratory methods for testing. High-quality saffron has a high content of these compounds and meets ISO 3632 category I standards (highest quality).
• A practical test that can be done at home is to immerse a few saffron threads in warm water. High-quality saffron releases its color slowly and gradually, turning the water yellow to orange. If the water immediately turns bright red or the color dissolves quickly, it may indicate that the saffron was artificially dyed.

Main Types of Saffron

The main types of saffron are distinguished by how well the stigmas are processed and sorted after harvesting. Persian terminology is often used, which varies by the length and purity of the stigmas. The main types include:

1. Negin (نگین). The highest quality saffron. It consists only of the top, most valuable parts of the stigmas, which are long and free of any yellow or white parts. It has a deep red color, intense aroma, and flavor, making it the most expensive and sought-after.
2. Sargol (سرگل). Also known as “All-Red.” Like Negin, it contains only the red parts of the stigmas, but the threads are shorter and may be partially broken. Still, it has very good quality, strong aroma, and flavor. Due to its lower price compared to Negin, it is very popular among consumers.
3. Pushal (پوشال). Pushal contains red parts of the stigmas along with a small amount of yellow or orange parts of the pistil. Due to this mixture of threads, Pushal is less expensive than Negin or Sargol but still has good aroma and flavor. It is popular for its balanced quality and more affordable price.
4. Dasteh/Bunch (دسته). Dasteh includes complete stigmas, including red, yellow, and white parts, tied into small bundles. It is a traditional, less processed form of saffron, the most affordable but with lower concentrations of active compounds.

In general, saffron with predominantly red stigmas, minimal yellow or white parts, and longer threads tends to be of higher quality, more expensive, and more intense.

Saffron in Iranian Cuisine and Medicine

Saffron is an essential part of Iranian cuisine, especially in dishes like chelow kabab (kebab with rice), desserts like bastani sonnati (saffron ice cream), and traditional drinks (saffron tea).

In traditional Persian medicine, saffron is used for treating depression, as a sedative, or as an anti-inflammatory agent. Modern studies conducted in the West also confirm its antioxidant, antidepressant, and neuroprotective effects.

How Much Does Saffron Cost?

The price of saffron in Iran varies depending on several factors, especially the type (e.g., Negin, Sargol, Pushal), quality, time of purchase, location, and quantity being purchased. Saffron is significantly cheaper in Iran than in other countries, especially compared to European or American markets. After all, Iran is the world’s largest producer and exporter of saffron. Saffron is an excellent Iranian food souvenir.

Saffron is an inseparable part of Iran. What about you and saffron? Is this rare spice among your favorites, or is its taste and aroma too strong or unusual for you? Personally, I love it, especially in Iranian desserts.

Bon appétit!