Everyone knows that saffron is pricey. Some say it's even the most expensive spice in the world. But why?
Saffron comes from a plant called crocus sativus. It blooms in the fall, and because we live in Seattle it doesn't bloom the same as the crocus I have here in the store. It takes a lot of crocus and hard work to make just a little saffron. The majority of saffron that we use today comes from Spain, Greece, and India. Here's where it gets interesting... saffron is the dried, orange-red stigmas found in the bloom. It takes several thousands of them to make just 1 ounce of saffron. So that explains why it's so spendy. Just food for thought. Pun intended. Paella anyone??
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