Saffron stands as the world’s most precious spice—more valuable per ounce than gold itself. Derived from the delicate crimson stigmas of the Crocus sativus flower, each thread must be carefully hand-harvested, with over 75,000 flowers yielding just one pound of this exquisite spice. Beyond its distinctive flavor and vibrant golden hue that transforms everything from risottos to desserts, saffron carries an impressive portfolio of health benefits backed by emerging research. From potent antioxidant properties to mood enhancement, cognitive support, and even potential benefits for heart health, this ancient spice offers more than just culinary delight. As modern science catches up to traditional wisdom, saffron increasingly appears to be nature’s multifaceted healer disguised as a culinary treasure.
What is Saffron?
Saffron is a highly prized and exceptionally valuable spice derived from the Crocus sativus flower, a member of the lily family. What makes this spice so precious is not just its distinct flavor and vibrant golden-yellow color, but the labor-intensive process required to harvest it. Each saffron flower produces only three tiny red stigmas—the female reproductive parts of the flower—which must be carefully hand-picked at precisely the right time, typically during the early morning hours before the flowers fully open. These delicate threads are then gently dried to preserve their potent flavor compounds and medicinal properties.
The cultivation of saffron dates back over 3,500 years, with origins in Greece and the Middle East before spreading to India, Europe, and eventually worldwide. Ancient civilizations from Persians to Romans valued saffron not only as a culinary delicacy but also as a dye, perfume, and medicine. Today, Iran produces approximately 90% of the world’s saffron, with Spain, India, Greece, Morocco, and Italy also contributing to global production. The extraordinary fact that it takes roughly 75,000 flowers to produce just one pound of dried saffron explains its status as the world’s most expensive spice, often commanding prices between $5,000 and $10,000 per kilogram. This “red gold,” as it’s sometimes called, contains several bioactive compounds including crocin, crocetin, picrocrocin, and safranal, which are responsible for both its distinctive taste and the numerous health benefits increasingly supported by modern scientific research.
How Saffron Works
Saffron’s remarkable effects on human health stem from its unique biochemical composition, which includes several potent bioactive compounds that interact with various systems in our bodies. The primary active constituents—crocin, crocetin, picrocrocin, and safranal—work through multiple mechanisms to deliver saffron’s wide range of benefits. Crocin and crocetin, the carotenoid pigments responsible for saffron’s vibrant color, function as powerful antioxidants that neutralize harmful free radicals and reduce oxidative stress at the cellular level. This antioxidant activity helps protect cells from damage and may contribute to saffron’s potential anti-inflammatory, anti-cancer, and neuroprotective effects.
In the brain, saffron appears to modulate neurotransmitter activity, particularly affecting serotonin, dopamine, and norepinephrine—key chemicals involved in mood regulation. Research suggests that saffron compounds inhibit the reuptake of these neurotransmitters, allowing them to remain active in the brain longer, similar to how some conventional antidepressants work. Additionally, saffron influences the hypothalamic-pituitary-adrenal (HPA) axis, which regulates stress responses and hormone production, potentially explaining its effects on reducing cortisol levels and alleviating symptoms of anxiety and depression. The spice also appears to have adaptogenic properties, helping the body maintain homeostasis under stress. Furthermore, saffron’s active compounds promote increased blood flow throughout the body, including to the brain and sexual organs, which may account for its cognitive-enhancing effects and traditional use as an aphrodisiac. This combination of antioxidant protection, neurotransmitter modulation, hormonal influence, and circulatory enhancement creates a synergistic effect that underlies saffron’s diverse therapeutic potential.
The Role of Saffron in Modern Wellness and Medicine
Saffron’s role in contemporary wellness and medicine represents a fascinating intersection of ancient wisdom and modern scientific validation. Throughout history, this precious spice has transitioned from being primarily a culinary ingredient to emerging as a potent therapeutic agent with applications across multiple areas of health. In modern integrative medicine, saffron is increasingly recognized for its versatility in addressing conditions ranging from mood disorders to metabolic challenges. Scientific research has established saffron as a promising adjunctive treatment for mild to moderate depression, with clinical trials demonstrating efficacy comparable to conventional antidepressants but with fewer side effects, positioning it as a potential natural alternative for those seeking complementary approaches to mental health management.
Beyond mood regulation, saffron plays an expanding role in eye health, with studies showing its protective effects against age-related macular degeneration and its ability to improve retinal function in patients with early-stage disease. The cardiovascular benefits of saffron—including its capacity to reduce blood pressure, improve lipid profiles, and enhance arterial elasticity—have positioned it as a valuable component in heart-healthy dietary protocols. In women’s health, saffron has carved out a significant role in addressing premenstrual syndrome, menopausal symptoms, and even fertility concerns, offering relief where conventional treatments may be limited or accompanied by unwanted side effects. Additionally, emerging research into saffron’s anti-cancer properties, particularly its ability to induce apoptosis (programmed cell death) in certain cancer cell lines while sparing healthy cells, has sparked interest in its potential role in integrative oncology protocols.
The food industry has embraced saffron beyond its traditional culinary applications, incorporating it into functional foods and nutraceuticals designed to deliver specific health benefits. Simultaneously, pharmaceutical research is exploring novel drug delivery systems to enhance the bioavailability and therapeutic efficacy of saffron’s active compounds, with several patents already filed for saffron-based medications targeting specific health conditions. This expanding role across multiple domains—from kitchen to clinic, from traditional remedies to pharmaceutical development—exemplifies how this ancient spice continues to evolve as a multifaceted contributor to human health and wellbeing in the modern era.
The Importance of Saffron in Culture, Cuisine, and Medicine
Saffron occupies a position of remarkable importance across cultural, culinary, and medicinal landscapes, having maintained its status as one of the world’s most coveted substances for over three millennia. Its historical significance extends beyond mere seasoning—ancient civilizations from Egypt to Persia regarded saffron as a symbol of wealth, power, and divine connection, using it in religious ceremonies, royal garments, and as currency. In medieval Europe, saffron’s value was so immense that its adulteration was punishable by death, underscoring its economic importance in global trade networks that shaped geopolitical relationships. This precious spice has woven itself into the cultural identity of numerous regions, particularly in the Mediterranean, Middle East, and South Asia, where specialized saffron-centric dishes mark important celebrations and rites of passage, creating intergenerational connections through shared culinary traditions.
From a culinary perspective, saffron’s importance transcends its striking color and distinctive flavor profile—it represents the pinnacle of gastronomic refinement and remains essential to defining dishes like Spanish paella, Italian risotto Milanese, Indian biryani, and Persian tahdig. The laborious harvesting process—requiring approximately 170,000 flowers and 370 hours of manual labor to produce a single kilogram—has created specialized agricultural communities that preserve ancient cultivation techniques, supporting regional economies and protecting cultural heritage in countries like Iran, Spain, and Kashmir. In the realm of traditional medicine, saffron has served as a cornerstone remedy in Ayurvedic, Persian, and Chinese medical systems for treating conditions ranging from melancholy to menstrual disorders, establishing therapeutic protocols still referenced by practitioners today.
Modern scientific validation of saffron’s bioactive properties has only amplified its importance in contemporary healthcare approaches. With over 150 compounds identified within its chemical structure, saffron offers a complexity that pharmaceutical research continues to explore for treating depression, neurodegenerative disorders, cardiovascular disease, and even certain cancers. As global interest in natural remedies and functional foods grows, saffron’s importance as a sustainable alternative to synthetic pharmaceuticals has increased substantially, driving conservation efforts to protect wild crocus populations and promote ethical cultivation practices. Beyond physical health, saffron’s documented effects on psychological wellbeing position it as an increasingly important resource in holistic mental health strategies, particularly as societies worldwide grapple with rising rates of mood disorders and seek evidence-based natural interventions.
The Functions of Saffron
Saffron functions as a multifaceted biological agent through its complex array of bioactive compounds, delivering therapeutic effects across numerous physiological systems. At the cellular level, saffron’s primary carotenoids—crocin and crocetin—function as potent antioxidants that neutralize harmful free radicals, protecting cellular structures from oxidative damage and potentially slowing age-related deterioration. These compounds also exert anti-inflammatory functions by inhibiting pro-inflammatory cytokines and modulating immune responses, which explains saffron’s traditional use in treating inflammatory conditions. Within the nervous system, saffron’s constituents function as neuromodulators that influence the synthesis, release, and reuptake of critical neurotransmitters including serotonin, dopamine, and glutamate, thereby regulating mood, cognition, and neuronal health. This neuromodulatory function manifests in saffron’s clinically demonstrated ability to alleviate symptoms of depression and anxiety, improve memory formation, and potentially protect against neurodegenerative processes in conditions like Alzheimer’s disease.
In the cardiovascular system, saffron functions as a circulatory enhancer that promotes vasodilation, improves endothelial function, and reduces platelet aggregation, collectively supporting healthy blood flow and potentially reducing hypertension and atherosclerotic risk. The spice also serves important metabolic functions by improving insulin sensitivity, modulating lipid metabolism, and enhancing thermogenesis, which contributes to its potential applications in weight management and metabolic syndrome. Within the visual system, saffron’s carotenoids function as protective agents for retinal cells, inhibiting photoreceptor degeneration and enhancing oxygen diffusion, mechanisms that underlie its emerging role in treating age-related macular degeneration and other retinopathies. For reproductive health, saffron functions as a fertility enhancer in both men and women by improving hormonal balance, increasing blood flow to reproductive organs, and enhancing gamete quality.
Beyond these physiological functions, saffron serves crucial culinary functions as both a colorant and flavor compound. The water-soluble crocin provides its characteristic golden-yellow hue, while fat-soluble safranal contributes its distinctive aroma, and picrocrocin delivers its slightly bitter taste profile. These sensory attributes function synergistically to transform dishes not only visually but also organoleptically. In pharmaceutical applications, saffron functions as a versatile medicinal agent that can be formulated into various delivery systems including oral supplements, topical applications, and even ophthalmic preparations. Most recently, researchers have identified potential chemotherapeutic functions of saffron compounds, which appear to selectively induce apoptosis in cancer cells while sparing healthy tissues, suggesting promising applications in integrative oncology protocols. This remarkable diversity of functions—from molecular to systemic, from culinary to clinical—distinguishes saffron as one of nature’s most functionally complex botanical substances.
Key Ingredients and Compounds in Saffron
Primary Bioactive Compounds
Crocin
A water-soluble carotenoid responsible for saffron’s distinctive golden-yellow color. Crocin possesses powerful antioxidant properties and is considered one of saffron’s most therapeutically significant compounds, linked to improvements in memory, mood regulation, and anti-inflammatory effects.
Crocetin
A natural carotenoid dicarboxylic acid that crosses the blood-brain barrier effectively. Research suggests crocetin improves oxygen diffusion, enhances cerebral blood flow, and demonstrates potential anti-cancer and cardioprotective properties.
Picrocrocin
The glycoside responsible for saffron’s distinctive bitter taste. Upon degradation, picrocrocin produces safranal and contributes to saffron’s antioxidant capacity and potential antidepressant effects.
Safranal
A volatile oil responsible for saffron’s characteristic aroma. Safranal exhibits anxiolytic, antioxidant, and neuroprotective properties, with studies indicating potential applications in seizure management and emotional regulation.
Secondary Compounds
Kaempferol
A flavonoid with anti-inflammatory and antioxidant properties that may help protect against cardiovascular disease and certain cancers.
Quercetin
A plant flavonol with anti-inflammatory and immune-modulating effects that supports saffron’s overall therapeutic profile.
Anthocyanins
Plant pigments that contribute additional antioxidant capacity and may offer protective effects against oxidative stress.
Vitamins
Including riboflavin (B2), thiamin (B1), and vitamin C in small but measurable quantities, supporting general health and metabolism.
Mineral Content
Manganese
An essential trace element that functions as a cofactor in multiple enzyme systems and contributes to antioxidant defense.
Copper
A mineral involved in energy production and iron metabolism that supports saffron’s biological activities.
Potassium
An electrolyte that helps maintain fluid balance and supports nerve and muscle function.
Calcium –
Present in small amounts, supporting skeletal health and cellular signaling functions.
Nutritional Components
Carbohydrates
Primarily in the form of starch and dietary fiber, comprising approximately 65% of dried saffron.
Proteins –
Containing various amino acids that contribute to saffron’s nutritional profile, making up about 11-13% of the dry weight.
Fatty Acids
Including small amounts of linoleic acid and palmitic acid that support cell membrane integrity.
Dietary Fiber
Contributing to saffron’s bulk and supporting digestive health when consumed as part of a balanced diet.
Volatile Compounds
Isophorone
A cyclic ketone that contributes to saffron’s complex aroma profile and may possess mild anxiolytic properties.
4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde
A complex volatile compound that contributes to saffron’s distinctive scent signature.
Terpenes
Including various monoterpenes and sesquiterpenes that contribute to saffron’s aromatic complexity and potential therapeutic effects.
Non-nutritive Elements
Glycosides
Plant compounds that may be broken down to release additional bioactive substances within the body.
Saponins
Natural detergents that contribute to saffron’s overall pharmacological profile and potential immune-modulating effects.
Tannins
Plant polyphenols that offer astringent properties and contribute to saffron’s overall antioxidant capacity.
Health Benefits of Saffron
Mental and Emotional Health Benefits
Antidepressant Properties
Multiple clinical studies demonstrate saffron’s effectiveness in treating mild to moderate depression, with efficacy comparable to conventional antidepressants like fluoxetine and imipramine but with fewer side effects. The active compounds modulate serotonin, dopamine, and norepinephrine levels in the brain.
Anxiety Reduction
Research indicates that saffron extract can significantly reduce symptoms of anxiety and general psychological distress, likely through its influence on the GABA system and stress hormone regulation.
Cognitive Enhancement
Saffron appears to improve learning, memory, and attention in both healthy individuals and those with cognitive impairments, with studies showing improvements in cognitive function in subjects with mild to moderate Alzheimer’s disease.
Neuroprotective Effects
The potent antioxidant properties of saffron help protect brain cells from oxidative damage and reduce neuroinflammation, potentially slowing age-related cognitive decline and neurodegenerative processes.
Physical Health Benefits
Powerful Antioxidant Activity
Saffron contains multiple antioxidant compounds that neutralize harmful free radicals, reduce oxidative stress, and may help prevent chronic diseases associated with cellular damage.
Anti-inflammatory Properties
Research shows saffron inhibits pro-inflammatory cytokines and enzymes, potentially benefiting conditions characterized by chronic inflammation including arthritis and inflammatory bowel diseases.
Cardiovascular Protection
Studies indicate saffron may help reduce blood pressure, improve lipid profiles by lowering LDL cholesterol, and enhance arterial elasticity, collectively supporting heart health and reducing cardiovascular risk factors.
Cancer-Fighting Potential
Laboratory and animal studies suggest saffron’s active compounds may inhibit tumor growth, induce cancer cell apoptosis (programmed cell death), and reduce the risk of certain cancers, though human clinical trials are still in early stages.
Sensory and Metabolic Benefits
Vision Enhancement
Clinical research supports saffron’s ability to improve retinal function and visual acuity in patients with age-related macular degeneration, potentially slowing disease progression and preserving eyesight in at-risk populations.
Weight Management Support
Studies suggest saffron may help reduce snacking behaviors, decrease appetite, and support weight loss efforts through its effects on serotonin levels and its potential to improve mood-related eating.
Improved Digestive Function
Traditionally used to aid digestion, modern research confirms saffron’s gastro-protective properties, including its ability to increase digestive enzyme production and protect gastric mucosa from damage.
Blood Sugar Regulation
Preliminary research indicates saffron may improve insulin sensitivity and help moderate blood glucose levels, offering potential benefits for individuals with diabetes or pre-diabetic conditions.
Reproductive and Sexual Health Benefits
Enhanced Sexual Function
Clinical studies demonstrate saffron’s effectiveness in treating sexual dysfunction in both men and women, improving parameters such as erectile function, sexual desire, and satisfaction likely through increased blood flow and hormonal modulation.
PMS Symptom Relief
Research shows saffron significantly reduces the severity of premenstrual syndrome symptoms including mood swings, irritability, pain, and food cravings when taken regularly.
Menstrual Pain Reduction
Studies indicate saffron can effectively reduce the intensity and duration of primary dysmenorrhea (menstrual cramps) through its anti-inflammatory and antispasmodic properties.
Fertility Support
Preliminary research suggests saffron may improve certain parameters of male fertility including sperm motility and morphology, while potentially supporting female reproductive health through hormonal balance.
Additional Therapeutic Applications
Immune System Modulation
Saffron appears to strengthen immune response through enhanced T-cell function and antimicrobial properties against certain pathogens.
Sleep Quality Improvement
Traditional uses for insomnia are supported by emerging research indicating saffron may help improve sleep onset, duration, and quality through its anxiolytic effects and neurotransmitter modulation.
Anti-aging Potential
The combined antioxidant, anti-inflammatory, and cellular protective effects of saffron may contribute to longevity and reduced age-related degeneration across multiple body systems.
Pain Management
Studies demonstrate saffron’s analgesic properties, which may help reduce various types of pain through its effects on inflammatory mediators and neurotransmitter systems.
Pros and Cons of Saffron
Advantages of Saffron:
Health Benefits
Powerful Antioxidant Properties
Saffron contains multiple antioxidant compounds including crocin, crocetin, and safranal that effectively neutralize harmful free radicals, potentially reducing oxidative damage associated with chronic diseases and aging.
Clinically Validated Mood Enhancement
Multiple randomized controlled trials demonstrate saffron’s effectiveness in treating mild to moderate depression with efficacy comparable to conventional antidepressants like fluoxetine, but with a significantly better side effect profile.
Cognitive Protection
Research suggests saffron may help preserve memory function and cognitive abilities, with studies showing positive effects in patients with mild cognitive impairment and early Alzheimer’s disease through its anti-inflammatory and neuroprotective mechanisms.
Visual Health Support
Clinical evidence indicates saffron supplementation can improve retinal function and visual acuity in patients with age-related macular degeneration, potentially slowing disease progression through increased oxygen diffusion and protection of photoreceptor cells.
Cardiovascular Benefits
Studies demonstrate saffron’s ability to improve lipid profiles, reduce blood pressure, enhance arterial elasticity, and inhibit platelet aggregation, collectively supporting heart health and potentially reducing cardiovascular risk factors.
Sexual Function Enhancement
Clinical research confirms saffron’s traditional reputation as an aphrodisiac, showing improvements in sexual function parameters for both men and women with sexual dysfunction, including increased libido, erectile function, and sexual satisfaction.
PMS and Menstrual Support
Research validates saffron’s efficacy in reducing the severity of premenstrual syndrome symptoms by up to 50% and alleviating menstrual pain, offering a natural alternative for women seeking relief from these common conditions.
Culinary and Practical Advantages
Unmatched Flavor Profile
Saffron imparts a distinctive honey-like flavor with subtle earthy undertones that cannot be authentically replicated by any other spice or artificial flavoring, making it irreplaceable in signature dishes across multiple cuisines.
Powerful Natural Food Colorant
The intense coloring power of saffron means that extremely small amounts (just a few threads) can color and flavor an entire dish, with the capacity to color 100,000 times its weight in water.
Multiple Culinary Applications
Unlike many specialty ingredients, saffron transitions seamlessly between sweet and savory dishes, working equally well in desserts, rice dishes, soups, and seafood preparations across Mediterranean, Middle Eastern, and South Asian cuisines.
Long Shelf Life
Properly stored saffron retains its flavor, aroma, and medicinal properties for up to three years, making it a surprisingly economical investment despite its high initial cost per gram.
Disadvantages of Saffron:
Health Concerns
Potential Toxicity at High Doses
Clinical research indicates that while doses up to 1.5 grams daily are generally safe, consumption of 5 grams or more is considered toxic and can cause serious adverse effects including dizziness, nausea, vomiting, and yellowing of skin and eyes.
Pregnancy Risks
Scientific evidence suggests saffron in medicinal doses (particularly above 5 grams) may stimulate uterine contractions, potentially increasing miscarriage risk, making it contraindicated during pregnancy except in normal culinary amounts.
Drug Interactions
Saffron may interact with certain medications including antidepressants, blood pressure medications, and anticoagulants, potentially enhancing their effects and requiring careful monitoring when used concurrently.
Allergic Reaction Potential
As a member of the Iridaceae plant family, saffron can trigger allergic reactions in susceptible individuals, ranging from mild skin irritation to more severe systemic responses requiring immediate medical attention.
Limited Research on Long-Term Effects
Despite promising short-term clinical studies, there remains insufficient research on the long-term effects of regular saffron supplementation, creating uncertainty about potential cumulative effects with extended use.
Practical Limitations
Exceptional Cost
As the world’s most expensive spice by weight, authentic saffron’s price (between $5,000-$10,000 per kilogram) creates a significant barrier to regular culinary or therapeutic use for many people, limiting its accessibility.
Labor-Intensive Harvesting
The extreme labor requirements—approximately 170,000 flowers and 370 manual labor hours per kilogram—create inherent supply limitations and contribute to saffron’s high cost, making mass production challenging.
High Risk of Adulteration
The premium price of saffron makes it one of the most frequently adulterated food products globally, with common adulterants including safflower, turmeric, paprika, and even dyed corn silk or plastic threads, requiring careful source verification.
Storage Sensitivity
Despite its long potential shelf life, saffron requires specific storage conditions (airtight containers away from light, heat, and moisture) to maintain potency, with significant quality degradation occurring under suboptimal conditions.
Challenging Quality Assessment
The complex nature of saffron’s active compounds makes quality determination difficult for average consumers, with ISO standards for grading (based on crocin, picrocrocin, and safranal content) rarely accessible to retail buyers.
Variable Therapeutic Standardization
The inconsistent concentration of active compounds between different sources and harvests creates challenges for therapeutic applications, potentially resulting in unpredictable effects when used medicinally.
Ethical and Sustainability Concerns
The high-value crop has been associated with labor exploitation in some producing regions, while increasing demand has raised questions about sustainable cultivation practices and preservation of traditional growing communities.
Complex Cooking Requirements
Proper extraction of saffron’s flavor, aroma, and color compounds requires specific preparation techniques (including pre-soaking in warm liquid) that many home cooks find challenging to master, resulting in suboptimal culinary results.
100% SATISFACTION – 180-Day Money Back Guarantee
We stand behind our premium saffron with absolute confidence in its exceptional quality and potency. If you’re not completely satisfied with your purchase for any reason, simply return the unused portion within 180 days for a prompt, no-questions-asked full refund. Our pure, hand-harvested saffron threads deliver the authentic flavor, aroma, and health benefits you deserve, sourced directly from traditional family farms using sustainable practices passed down through generations. We’re so certain you’ll experience the difference in our carefully selected Grade 1 saffron that we offer this industry-leading 180-day guarantee—giving you the freedom to experience its remarkable culinary and wellness benefits risk-free. Your complete satisfaction is our highest priority.
Frequently Asked Questions About Saffron
1. How can I tell if saffron is authentic?
Authentic saffron consists of thin, dark red threads with trumpet-shaped tips. When placed in warm water, it should slowly release a golden-yellow color without quickly turning the water bright yellow or red. Real saffron has a distinctive honey-like aroma with earthy notes, not a sweet or chemical smell. It should taste slightly bitter, not overly sweet or flavorless. Look for ISO certification when possible, and be wary of prices that seem too good to be true.
2. What is the proper way to use saffron in cooking?
For best results, crush saffron threads slightly and soak them in warm (not boiling) water, broth, or milk for 10-20 minutes before adding to your recipe. This “blooming” process activates and releases the flavor, aroma, and color compounds. Generally, a small pinch (about 20 threads or ¼ teaspoon) is sufficient for a dish serving 4-6 people. Add the saffron and its soaking liquid toward the middle or end of cooking to preserve its delicate flavor.
3. How should saffron be stored to maintain freshness?
Store saffron in an airtight container away from light, heat, and moisture. A dark glass container in a cool, dry cabinet is ideal. Properly stored, saffron can maintain its potency for up to three years. Refrigeration is not recommended as this can introduce moisture when the container is opened. Never store saffron near strong-smelling spices as it can absorb other aromas.
4. What are the recommended dosages for saffron supplements?
Most clinical studies showing benefits for depression, anxiety, and PMS have used dosages between 30-50mg of saffron extract daily. For eye health and macular degeneration, studies typically use 20mg daily. These supplements usually contain standardized extracts rather than whole saffron. Always consult with a healthcare provider before starting any supplement regimen, especially if you’re pregnant, nursing, taking medications, or have existing health conditions.
5. Why is saffron so expensive compared to other spices?
Saffron’s high cost stems from its extremely labor-intensive harvesting process. Each Crocus sativus flower produces only three tiny stigmas (threads) that must be hand-picked during a very brief annual flowering period. It takes approximately 170,000 flowers and over 370 hours of manual labor to produce just one kilogram of dried saffron. Additionally, the plant’s cultivation requirements, limited growing regions, and the expertise needed for proper harvesting and processing all contribute to its status as the world’s most expensive spice.