Saffron Crocus (Crocus sativus) brightens up fall with light lilac-violet flowers. Inside the petals, there are deep orange-red stigmas (three per flower). These are the source of what we know of as saffron, the world’s most expensive spice.
Harvesting the flowers is real back-breaking work as the plants are very small. Then there is a delicate operation to remove the three dark red stigmas from each female flower. It takes 165 crocus flowers to make just one gram of saffron spice.
Iran is the world’s biggest grower of saffron, followed by Kashmir and Spain. It’s also grown in Italy and Greece, but the world’s finest saffron generally coming from the La Mancha area of Spain.
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