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Saffron is one of the world's most expensive spices by weight due to its difficulty to harvest. [1] Saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [70] Indian, European, and Arab cuisines. Confectioneries and ...
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Because saffron was so rare and expensive, these nobles would give a great honor to the cooks who prepared the meals with these spices like saffron in them. [56] And by the 15th century, local saffron farming is attested with taxes levied by the religious power, which reveal how important saffron crops must have been.
The spice saffron fetches huge sums of money, but is hard to grow and Indian production is falling.
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The main reason saffron is considered one of the most expensive spices in the world is due to the cultivation process, coupled with the amount of produced saffron per crocus (Crocus sativus) cultivated. It takes about 4,000 stigma to produce one ounce of saffron, [4] and only three red stigma are produced by one crocus flower.
One of the world's most expensive spices by weight, [2] saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus. The resulting dried stigmas, also known as "threads", are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes.
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