Why is saffron so expensive?

Saffron is highly valued for its flavor and aroma. The intense red color that characterizes it is a product of extreme climate; its cultivation and production make it one of the most expensive and scarce seasonings on the planet. The etymological origin of the word saffron derives from the Latin safranum, which means yellow. Saffron is a vegetable-based spice used for seasoning that comes from the stigmas or pistils of a very beautiful autumn flower, with lilac and purple tones called Crocus sativus, commonly known as saffron rose. The stigmas are long and red and sometimes protrude from the flower. Iran is the country that produces and exports the most saffron; however, countries like Spain, Morocco, India, or Greece are also very important distributors of this precious ingredient. Its flavor, its bitter aroma, and its yellow tint, which colors dishes in golden tones, is perhaps the most characteristic feature of saffron. Its complex cultivation is undoubtedly one of the reasons why this spice is sold at such high prices worldwide. Starting with the climate, it is cultivated at extreme temperatures, both hot and arid in the summers, as well as in the freezing winters. It is a sterile plant, so we could never find it in the wild, only in places where someone has taken care to plant its bulbs. It is harvested by hand, flower by flower, and the three pistils from each flower are removed to undergo a drying and dehydration process. To obtain one kilogram of dried saffron, 120,000 flowers need to be harvested. Thus, it is not surprising that it is one of the only seasonings on the planet sold by the gram, at such a high price. And how much does a kilogram of saffron cost? 50,000 pesos and yes, there are people who pay this amount for such a quantity. It often happens, as with many high-quality products that are somehow difficult to reach, that a false or adulterated market grows around its trade. There are often dyed threads or horse tail hairs sold simulating this precious ingredient. Another common way to adulterate saffron is by adding oil, water, or even minerals to increase its weight. It is worth mentioning that an effective homemade technique to know if the saffron contains lead is to put it in a glass of water; if the pistils slowly sink to the bottom, it is indeed adulterated. Pure saffron floats. Some people add pistils or petals from other flowers to increase its weight or colorants to enhance its color. Stories of consumption of the so-called red gold date back to Ancient Egypt and continue to this day. History tells that in Mesopotamia, Egypt, and ancient Greece, it was used as a dye for clothing, hair, and to scent parties. It was also used among pharaohs as an aphrodisiac in large quantities; however, its sedative effect sometimes caused the death of those who abused the ingredient. In Rome, it was sprinkled throughout the city on festive days. It was during the Middle Ages that it began to be commercially traded significantly and was introduced to the Iberian Peninsula by the Arabs. In cooking, it is highly valued and clearly produces wonderful results. It is the magical yellow touch that colors curries, rice, meats, seafood, cheeses, desserts, and the famous paella, a Spanish classic. See original article.