Saffron has long held a special place in kitchens, traditions, and cultures from Persia to Spain and beyond. Known for its vibrant color, delicate aroma, and distinct flavor, this spice often carries stories of heritage, craftsmanship, and patience. But what’s happening today in the world of saffron is about much more than tradition. It’s about how this rare ingredient is being grown, adapted, traded, and valued in the modern food landscape.
Here’s a closer look at how saffron is moving from field to table in a changing world.
Why saffron is special
Saffron comes from the crimson stigmas of the Crocus sativus flower. Each flower produces just three threads, and harvesting them is intensely labor-intensive. It can take tens of thousands of flowers to make a single pound of spice. That effort is why saffron has always been one of the most expensive spices on the planet.