Due to its rich content of health-beneficial compounds and the labor-intensive harvesting process, saffron ranks at the top of the list of the most expensive spices in the world.
Saffron (Crocus sativus) is believed to originate from Iran or Greece. When harvested from fresh flowers and dried, 0.45 kg of saffron can cost up to $5,000, according to MoneyInc.com. This makes it the most expensive spice in the world, as reported by IFL Science. It is estimated that around 170,000 flowers are needed to produce this amount of saffron, which explains its exorbitant price—stemming from the immense labor required for proper harvesting.
Saffron is a highly valuable spice. (Photo: Hemro).
Arash Ghalehgolabbehbahani, a postdoctoral researcher at the University of Vermont, explains that saffron is the dried stigma of the flower. Workers meticulously separate this stigma by hand. In countries such as Iran, Afghanistan, and Morocco, saffron needs to be harvested at dawn, as prolonged exposure to sunlight diminishes the flower’s quality. Additionally, saffron must be hand-picked, blooms only for one week a year, and each flower produces only three usable stigmas. Workers can spend up to 40 hours hand-harvesting to produce 0.45 kg of saffron.
Not only is harvesting challenging, but growing saffron flowers is also a daunting task. This plant blooms in October or November and requires warm weather, direct sunlight, and well-draining soil to thrive. Currently, Iran produces about 90% of the world’s saffron supply.
Like many other herbs, saffron is rich in antioxidants. These compounds help combat cellular damage, potentially preventing cancer and various other diseases. Studies also indicate that the antioxidants found in saffron are beneficial for the brain and nervous system. The three antioxidants—crocetin, crocin, and safranal—present in saffron contribute to enhancing memory and learning abilities, thereby preventing neurological syndromes such as Parkinson’s disease.
