Why Is Saffron So Expensive? The Story Behind the World’s Costliest Spice

Saffron, often referred to as "Red Gold," is renowned not only for its exquisite flavor, aroma, and color but also for its high price. But what makes saffron so expensive compared to other spices?

1. Labor-Intensive Harvesting

Saffron is derived from the stigma of the Crocus sativus flower. Each flower produces only three tiny stigmas, and it takes about 75,000 flowers to produce just one pound (450 grams) of dried saffron. The harvesting must be done entirely by hand, usually during early morning hours, to protect the delicate threads.

2. Limited Blooming Season

Crocus sativus blooms only once a year, for a brief two- to three-week period. This short harvesting window means that saffron farmers must act quickly and efficiently to gather the fragile flowers at peak quality, adding to the difficulty and cost.

3. Intensive Land and Labor Requirements

Growing saffron requires significant land area, but the yield per hectare is very low. Additionally, skilled labor is essential for planting, tending, and especially for hand-picking and separating the delicate stigmas.

4. Post-Harvest Processing

After harvesting, saffron must be carefully dried under controlled conditions to preserve its color, aroma, and flavor. This meticulous drying and packaging process also contributes to its high market price.

5. Authenticity and Purity Standards

High-grade saffron, such as Super Negin or Sargol, must meet strict purity standards. Ensuring authentic, chemical-free saffron further increases production costs — but guarantees unmatched quality for the consumer.

All these factors — the rarity of the crop, the intensive manual labor, the careful handling, and the demand for top-quality standards — make saffron the most expensive spice in the world.

At Novin Saffron, we are committed to offering you premium saffron sourced directly from trusted farms, ensuring purity, authenticity, and exceptional value for every gram.