Saffron

Saffron is the dried stigmas of Crocus sativus flowers, the world’s most expensive spice, since each flower yields only three threads that must be hand-picked. It gives dishes a golden colour and a distinctive aroma, and it is essential in paella, risottos, and many festive rice dishes. Its high price invites adulteration with dyed substitutes, so authenticity testing matters in trade. Properly dried and stored away from light and moisture, saffron keeps its potency for extended periods. Quality is judged by deep red colour, strong aroma, and freedom from yellow styles and dyed substitutes. Because harvesting is entirely manual, genuine saffron commands premium prices, and buyers rely on trusted suppliers and laboratory tests to verify authenticity.