What is Saffron?

Saffron is the whole dried stigmas of Crocus sativus, the autumn-flowering saffron crocus in the iris family (Iridaceae). Each flower produces only three tiny red threads, and it takes roughly 150,000 to 200,000 hand-harvested flowers to yield a single pound, which is why saffron is the most expensive spice in the world by weight. This is a one gram unit of threads.

About the spice

Saffron is cultivated almost entirely within a Mediterranean, Persian, and South Asian belt. Iran produces roughly eighty-five percent of the world's supply, with Spain, Greece, Italy, and Kashmir accounting for most of the remainder. The labor of picking and separating each thread by hand is the primary reason for the spice's legendary cost. Saffron is a defining ingredient in Spanish paella, Persian rice, Italian risotto alla milanese, Indian biryani, and French bouillabaisse.

Avoiding fake saffron

Saffron is one of the most adulterated spices in the world. Cheap imitations are often safflower threads (Carthamus tinctorius) or turmeric-dyed material. Real saffron threads are a distinct red with subtle orange tips, carry an unmistakable honey-floral aroma, and release a strong yellow-orange color when steeped in warm water.

Saffron: format & size

We supply Saffron as whole dried stigmas (threads) in a one gram unit. We make no health or therapeutic claims.

Storage

Store saffron threads in an airtight container away from heat, light, and humidity to preserve their color and aroma.

Saffron at a glance

Botanical name

Crocus sativus

Family

Iridaceae

Part used

Stigmas (three threads per flower)

Major producers

Iran, Spain, Greece, Italy, Kashmir

Yield

About 150,000 to 200,000 flowers per pound

Format

Whole dried threads

Size

1 gram unit