Saffron is a spice derived from the autumn crocus flower (Crocus sativus), a perennial plant that blooms in the fall. There are three parts of value to the flower. The stigma, or signature red ...

separate — saffron is dehydrated or dry stigma. The stigma is the female part of flower. You have to separate that stigma, dry that. And for all of these procedures, you need hand works ...

Saffron, sometimes referred to as "red gold," is the most valuable spice in the world (number two is Vanilla, followed by Cardamom) and its price reflects its rarity.

super expensive and that's because it's actually from the stigma of a flower, and it’s really difficult to harvest,” she explains. “You need people to actually pull it (the saffron threads ...

is a precious spice derived from the vivid crimson stigmas of the saffron crocus flower. Each stigma is handpicked and carefully dried to produce saffron threads, which are known for their ...

As The Food Programme explores in ‘Britain's Secret Saffron Story’, the red spice is one of the world’s most expensive ingredients – worth more per ounce than gold. But what other foods ...

Saffron is the yellow-orange stigma from the purple crocus. Each flower must be hand harvested, yielding just three stigma per flower. It takes 14,000 stigmas to make up an ounce of saffron ...

So just what makes this spice so expensive? Saffron is the red stigma of the Crocus sativus. Each crocus has three small stigmas that have to be picked carefully by hand. This minuscule harvest ...