Saffron is the most expensive spice in the world. 1 pound of saffron (450 grams) costs between 500 and 5000 USD and the reason behind its strapping price is the time and labor devoted in cultivating and producing the actual product.
A specie of the flowering plant called crocus Sativa is commonly known as the "saffron crocus” or “autumn crocus”, saffron is said to be originally cultivated in Greece but today, saffron is being grown in the Mediterranean, East Asia, and the Iran-Turanian regions as well.
The history of saffron use spans more than 3,500 years, extending across cultures and continents. From the grounds of Cleopatra and old Egyptian pharaohs to the scientific complexities of modern times, Saffron has been used massively to treat several illnesses such as heartaches to hemorrhoids. Aside from those, the spice is also widely used by traditional healers and people with a medical background in warding off inflammation and treating some cardiovascular diseases.
In the culinary world, saffron is a great addition to many international recipes such as bouillabaisse (a French fish stew), arancini (Sicilian rice balls), paella (Spanish rice with clams, sausage and chicken) and simple steamed mussels in tomato sauce.
