What spice comes from the stigmas of a flower?
Quick answer
Saffron comes from the dried stigmas of the saffron crocus (Crocus sativus). Each flower has just three red stigmas, which must be picked by hand. It takes roughly 150,000 flowers to make 1 kg of saffron, which is why it’s the most expensive spice in the world by weight.
Why saffron is so expensive
- Hand labor: Flowers bloom for only a few weeks in autumn and must be picked early in the morning; the stigmas are separated by hand.
- Tiny yield: Each flower gives only three threads.
- Drying: The stigmas are carefully toasted or dried, losing most of their weight.
Prices vary widely, but high-quality saffron can cost thousands of dollars per kilogram. Luckily, a pinch of a few threads flavors a whole dish.
Where saffron grows
| Country | Notes |
|---|---|
| Iran | Produces the large majority of the world’s saffron |
| Spain | Famous La Mancha saffron |
| India | Kashmir saffron |
| Greece, Morocco, Afghanistan | Smaller producers |
How saffron is used
| Dish | Country |
|---|---|
| Paella | Spain; see where paella comes from |
| Risotto alla milanese | Italy; see risotto rice |
| Biryani | India and Pakistan |
| Bouillabaisse | France |
| Saffron rice (polo) | Iran |
| Saffron buns (lussekatter) | Sweden, for St. Lucia’s Day |
Saffron gives food a golden-yellow color and a honey-like, slightly bitter flavor.
Tips for buying and using
- Buy threads rather than powder, which is easier to fake with other spices such as turmeric or safflower.
- Soak threads in a little warm water or broth for 10–20 minutes before adding them to a dish.
- Store in an airtight container away from light.
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