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 and labor-intensive harvest. Harvested by hand from the delicate crocus flower, it takes 150,000 flowers to produce a single kilo of saffron. The top harvesters of saffron are Iran, Afghanistan, India and Spain and with prices as high as $5,000 per kilogram, it’s the most profitable crop for farmers. Despite its steep price, saffron continues to be a coveted ingredient in fine dining, prized for its rich aroma, vibrant color and subtle earthy-sweet flavor.
The world’s most expensive spice
Not all Saffron is alike, as one of America’s largest retailers of imported saffron threads, Afghan Saffron explains. As their name suggests, the company sells Afghan saffron that they’ve been cultivating in the desert for over 20 years. Their growing region includes the prized Herat’s fertile valley, where strict, supervised and chemical-free production, guarantees 100% organic saffron. Milad Sadat, co-founder of Afghan Saffron, says that “to achieve the best aroma and visual presentation, only the top part of the saffron stigma should be harvested by hand. Additionally, workers need to do this very gently to avoid breaking the fragile threads in the process.”
The cultivation of saffron is also typically limited to just a handful of regions worldwide, with the leading producers being Iran, Afghanistan, and India’s Kashmir region. As a result, it’s extremely difficult for these areas to meet the global demand for saffron—further driving up its price. American and British farmers have recently started cultivating saffron but high labor costs have so far prevented this from lowering the price of high-quality saffron.
Why Saffron is so unique
Saffron has a truly distinctive and powerful flavor profile with a taste that is sweet, earthy and floral. Chefs and home cooks agree that just a few threads can dramatically elevate a dish. And, unlike many other spices, saffron has no real substitute. Secondly, saffron is a visual treat and looks great on the plate.
In cocktails, a single strand can create a stunning visual effect; in food, a splash of saffron-infused milk or broth can completely transform the look of a dish, lending it a golden glow. And like other luxury goods, saffron’s steep price tag contributes to its cosmopolitan appeal. Like caviar, lobster or abalone, saffron is a luxury ingredient that symbolises exclusivity. For many high-end restaurants and wealthy diners, it’s not just a spice-it’s a status symbol that belongs on any fine dining menu.
Afghan Saffron has been the choice of many American Chefs and has won three stars at the International Taste Institute Awards every year since 2013. Afghan Saffron’s co-founder Milad Sadat, spearheaded a transformative shift, empowering Afghan farmers to cultivate saffron instead of opium poppies. Likewise, in the UK, importer Sara Saffron is equally ardent about the quality of their product which is sourced from the Khorasan province, Iran, the home of Sara Shimi, the founder’s ancestors. Both companies supply to consumers and restaurants around the world.
Saffron on Restaurant Menus Worldwide
Paris’s renowned Restaurant Guy Savoy is known for its exquisite artichoke and black truffle soup, which is enhanced by a saffron-infused Chantilly cream. The subtle floral notes of saffron beautifully complement the earthy depth of the artichoke and truffle.
At El Celler de Can Roca, a three Michelin-star restaurant in Girona, Spain, the Roca brothers serve a refined langoustine dish infused with saffron and curry oil. This striking combination reflects their innovative approach to seafood, blending traditional Mediterranean ingredients with cutting-edge culinary techniques.
Quique Dacosta brings his legendary paella, the classic rice dish with saffron as a crucial ingredient, to Arros QD in London. Or go to the chef’s three Michelin-starred restaurant in Denia, Spain for an unforgettable fine dining experience.
One of the most popular dishes at Crevette in Manhattan, New York is their delicious seafood rice with saffron, razor clams and lobster.
For home cooks, Chef Gordon Ramsay has created a short YouTube video, to show how easy it is to make his bold garlic and saffron mayonnaise, the ultimate dip for fresh seafood to crispy chips.
It’s not just savory dishes that saffron can enhance. British chef Jamie Oliver demonstrates how to make a delightful dessert that pairs sweet pear with aromatic saffron and cardamom, creating a winning mix of flavors.
Canadian TV chef Ricardo Larrivée has crafted a vibrant saffron-based cocktail, ideal for garden parties. His creative recipe blends floral gin with honey, lemon juice, dry white apple vermouth, sparkling lemon water, ice cubes and six saffron pistils.