Saffron Threads (Crocus sativus)

Whole dried stigmas of Crocus sativus, Saffron - the most expensive spice in the world by weight. Each saffron flower produces only three tiny stigmas; producing one pound of dried saffron requires the hand-harvesting and processing of 150,000-200,000 flowers. The labor intensity is the primary reason for saffron's legendary cost.

Key Facts

Botanical name

Crocus sativus

Family

Iridaceae

Part used

Stigmas (the three small red threads from each flower)

Major producers

Iran (~85% of global production), Spain, Greece, Italy, Kashmir

Yield

~150,000-200,000 flowers per pound of dried saffron

Price ranking

World's most expensive spice by weight

What is Saffron?

Saffron is the dried stigmas (the three small red threads at the center of each flower) of the autumn-flowering saffron crocus. The plant is cultivated almost exclusively in a Mediterranean-Persian-South Asian belt - Iran produces approximately 85% of the world's saffron; Spain, Greece, Italy, and Kashmir produce most of the remainder. The labor of hand-harvesting and processing each tiny stigma from each flower is the primary reason for saffron's legendary cost.

How to Use Saffron

A small pinch goes a long way - typical use is 15-25 threads per recipe. Bloom in warm liquid: soak the threads in 2-3 tablespoons of warm water or warm milk for 10-20 minutes before adding to the recipe (this releases the color and aroma). Famous dishes: Spanish paella, Persian rice (chelow), Italian risotto alla milanese, Indian biryani, French bouillabaisse, Cornish saffron buns.

Important: Avoiding Fake Saffron

Real saffron is one of the most-adulterated spices in the world. Cheap "saffron" sold at low prices is often safflower threads (Carthamus tinctorius), turmeric-dyed materials, or other fake substances. Real saffron threads have characteristic features: distinct red color with subtle orange tips, an unmistakable honey-floral aroma, and the ability to produce strong color when bloomed in warm water (releasing yellow-orange color, not red).

Safety Information

Saffron in standard culinary amounts is safe. Larger medicinal amounts (5+ grams) can cause toxicity. Not recommended in large amounts during pregnancy (traditional uterine-stimulating effects at higher doses; culinary amounts are generally considered safe).

Frequently Asked Questions

Why is saffron so expensive?
Producing 1 pound of saffron requires hand-harvesting and processing 150,000-200,000 flowers.

How much should I use?
A small pinch - typically 15-25 threads per recipe.

How do I prepare saffron for cooking?
Bloom the threads in 2-3 tablespoons of warm water or warm milk for 10-20 minutes before adding to the recipe.

Where does most saffron come from?
Iran produces approximately 85% of global saffron.

How can I tell real saffron from fake?
Real saffron has distinct red color with subtle orange tips, an unmistakable honey-floral aroma, and produces yellow-orange (not red) color when bloomed.

What dishes use saffron?
Spanish paella, Persian rice, Italian risotto, Indian biryani, French bouillabaisse, Cornish saffron buns.

This product has not been approved by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.