Why does Saffron cost so much?

Yes, true saffron is costly from a price per ounce point of view but when using it one only uses a few threads at a time so it is actually a very good value.

Consider that it takes literally thousands (14,000!) stigmas or the little orange-yellow stem in the center of a variety of crocus to make one ounce of saffron and we can see how valuable this spice is and very labor intensive.

These stigmas are hand picked and air dried to even add to the cost. However, as I mentioned, we only need to use a very few threads to extract that exotic herbal and floral taste from this spice.

Don't be tempted to buy powdered saffron though because one never knows what else has been added. Crush the threads just before using and always steep them in a little warm liquid (what ever your cooking liquid will be) before adding to the dish so as to more completely infuse the dish with flavor.

As to which is the best saffron? Well the Spanish and Israeli both have their fans. My suggestion is to buy very small amounts, perhaps even a gram or two and experiment on your friends. They will love you for it!

Thanks for asking. Good luck and good cookin'

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