Saffron, one of the oldest and the most expensive spice of the world, is a dried stigma of crocus sativus flowers, a small perennial plant, and is found in three regions only in the whole world and hence is of three types: Kashmiri, Iranian and Spanish. Iranian Saffron has a bright colour and distinctive flavour, Spanish saffron (which is of two types: Spanish Coupe saffron and Spanish superior saffron) is the most common saffron, also easiest to find, and has a strong colour and aroma. Kashmiri Saffron (“Shahi Zaffron” and “Mogra Zaffron”), the strongest-flavoured variety of saffron, is the world’s finest saffron and the most expensive as it is tough to obtain. It is dark red in colour and has long, perfect strands.
Kashmir saffron is one of the most popular spice ever not only because of its high cost but also because of the aroma and quality of taste that it adds to the dishes on which it is used. Apart from is value and expensive cost, it is also very difficult to obtain because it take around 150,000 crocuses flowers to extract around 35 ounces of best quality saffron in Kashmir. Iran is said to be the largest producer of saffron and it also has the largest plantation of saffron, which cater nearly to 85 percent of the world’s demand alone. Moreover, there are other countries also that are contributing to the production of saffron like India, Spain and Greece. It is said to be the oldest herbs to be utilized for different purposes such as cooking and for medical purposes also. Europeans are said to be the first to experiment in their cooking styles by using saffron. In the Asian sub continents, saffron is used for conducting many religious ceremonies.
Total weight of Saffron - 5 grams