Medicine hunter Chris Kilham calls saffron the "world's most expensive spice." Cultivated for centuries in India and surrounding regions of central Asia, this spice now grows throughout much of southern Europe, and can cost between $1,000 and $2,000 per pound. Fortunately, its distinctive flavor means you need very little for most dishes.
Cultivation
Saffron is harvested from the crocus flower. The part of the flower used in cooking is the stigma, a component of the flower's reproductive system. When growing, the stigma are the long, thin, reddish-orange strands in the center of the crocus flower. Each flower only produces three stigma. According to Kilham, that means it takes 100,000 flowers to produce just over 2 pounds of dried saffron.
Culinary Use
Rice prepared with a few strands of saffron will quickly take on a bright yellow or orange color. For this reason, saffron is also used as a dye. The flavor saffron adds to dishes is very unique and difficult to describe. One description is that is has a honeylike flavor, with a hint of bitterness. For most dishes, use the spice very sparingly so as not to overwhelm the senses.
Medicinal Use
Saffron has a variety of medicinal purposes, too, such as treating coughs, colds, asthma, skin disorders and arthritis. Many of these uses rely purely on tradition, rather than on scientific research. However, some studies have tested the health benefits of saffron. According to a 2010 study performed by the Tehran University of Medical Sciences and published in the "Journal of Clinical Pharmacology and Therapeutics," individuals with Alzheimer's disease who ate saffron daily performed better mentally than individuals who did not take it.
Expense
The simple explanation for the relatively high cost of saffron is supply and demand. According to SaffronUSA.com, it takes a great deal of effort to produce saffron, resulting in very high production costs and a limited supply. Additionally, the unique flavor of the spice makes it very popular among chefs and food enthusiasts, which drives up the demand.
References
- SaffronUSA.com: Saffron FAQs
- Fox News; The Medicine Hunter: Eating Saffron Could Lower Alzheimer's Risk; Chris Kilham; November 2, 2010
- Union County College; Saffron; Dr. T. Ombrello
- Institute for Traditional Medicine; Saffron; Subhuti Dharmananda, Ph.D.; May 2005
- "Journal of Clinical Pharmacology and Therapeutics"; Saffron in the Treatment of Patients with Mild to Moderate Alzheimer's Disease; a 16-week, Randomized and Placebo-Controlled Trial; S. Akhondzadeh et al.; October 2010
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