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Saffron is a variety of spice, derived from the Crocus Sativus plant. It’s one of the most expensive spices in the world, priced in various regions of the world at $2,000, up to $5,000 per Kg. It’s a spice specific to Middle East and Southwest Asia.

There are multiple reasons behind the extreme prices worldwide for this spice. One of them is the climatory pickiness of the plant. The yields are often very frickle, and the plants require extensive maintenance. They only bloom for one week during a year, each flower producing three stamens which require hand picking.

The plant Crocus Sativus prefers low-density soils, well-watered and drained, with a clay-calcareous composition, and also highly organic content. In terms of organic content, a C. stativus crop requires between 20 and 30 tonnes of manure for each hectare

Typically a freshly picked Crocus Sativus flower produces an average of 30 mg of fresh saffron, which dried will be reduced at 7-8 mg. In general, 1 kg of flowers produce 72 g of moist saffron or 12 g of dried saffron. Around 1,50,000 flowers are required for the production of 1 kg dried saffron.