Saffron is an exotic spice that comes from the delicate saffron crocus flower. Saffron is one of the most valuable spices in the world because of its unique smell, bright color, and very high price. Saffron is the most expensive spice in the world. It is known as the “red gold” and can cost up to $5,000 per pound.
A lot of work goes into picking the fragile saffron crocus, which is why the price is so high. Only three delicate stigmas are made by each flower, and they have to be picked by hand and dried before they can be used to make saffron threads. One gram of saffron spice comes from about 150 flowers. Because there is such a small supply and such a high demand for saffron, quality and price vary a lot around the world.
So which kinds of kesar really are the best in the world? Let’s look at some of the top contenders, as chosen by saffron experts:
The Holy Grail – Kashmiri Kesar
Hailing from the Kashmir Valley in northern India, Kashmiri kesar is revered by experts as perhaps the world’s finest saffron. Known for its exceptionally long, thick, dark red stigmas, Kashmiri saffron offers a maximum concentration of crocin, the compound that gives saffron its characteristic color and flavor.
The foothills of the Himalayas are a great place for Kashmiri saffron to grow because the soil drains well and the summers are hot. Strict quality control also sets Kashmiri Kesar apart. Saffron with a stratospheric ISO score of 240 can’t have a lot of water or other impurities in it. This top-tier kesar commands prices up to $5000 per pound.
The Classic Choice – Spanish Saffron
Spanish saffron from the La Mancha region holds PDO status, meaning it boasts a certified name protection due to its exceptional quality and distinct terroir. The hot, arid climate and chalky soils of La Mancha have been ideal for saffron cultivation since the 16th century.
Selected from the Crocus sativus variety, Spanish saffron has a characteristic short, thick stigma with a dark red color. It offers notes of honey and grass in the aroma and an underlying bitterness to balance the sweetness in the taste. With high demand, prices reach up to $2000 per pound for premium harvests.
The Italian Contender – Sardinian Saffron
On the Italian island of Sardinia, local farmers have produced saffron for centuries in the region’s sandy soils and Mediterranean climate Sardinian saffron boasts PDO status along with Spanish varieties as a protected product of exceptional quality
Hand harvesting daily in the fall yields Sardinian saffron with a distinctive crimson red color and subtle floral aroma. Notes of dried fruit come through in the flavor along with underlying hints of honey and licorice. With Italy’s limited production, prices for premium Sardinian saffron can soar up to $3000 per ounce.
The New World Artisan – New Zealand Saffron
As one of the world’s southernmost saffron producers, New Zealand has emerged as an artisanal grower offering limited batch harvests. The coastal region of Waikato provides ideal low humidity conditions along with well-drained, fertile soil for the saffron crocus.
With meticulous hand-harvesting, New Zealand saffron achieves an exceptionally high grade with vivid crimson hues It offers a smooth, round flavor with grassy, honeyed notes and a lingering sweetness, along with an aroma of baked brioche This rare Aussie saffron fetches prices around $1000 per ounce.
The Ancient Heirloom – Persian Saffron
With a history dating back millennia, Persian saffron from modern day Iran is likely the variety that originated the spice trade. Persian saffron threads have a characteristic golden yellow hue and earthy aroma.
The limited export of Persian saffron adds to its prestige and price. Grown primarily around the Safranbolagh district, premium Persian kesar showcases notes of honey and dried grass with subtle medicinal undertones. Prices can reach $5000 and beyond per pound.
The Exotic Rarity – Moroccan Saffron
Moroccan saffron is noted for its rare availability and distinct characteristics, including its rich flavor and aroma. Its production could be more commercialized, making it a coveted ingredient among chefs and culinary enthusiasts seeking its unique qualities for particular dishes.
Most of Morocco’s saffron comes from the Taliouine region, where the climate and soil provide excellent conditions for growing high quality saffron. With very limited quantities produced, Moroccan saffron is challenging to find and quite expensive.
The Revival – French Saffron
While France was once Europe’s leading saffron producer, its cultivation severely declined after the French Revolution. But in recent years, saffron farming has seen a revival in regions like Quercy, where dedicated producers are bringing back traditional techniques.
This new French saffron boasts an intense aroma and strong coloring. Small batch harvests allow for meticulous hand-picking and sun-drying. While still limited in quantity, this premium French saffron is gaining recognition for rivaling the quality of historic European varieties.
The Unique Microclimate – Swiss Saffron
Switzerland has emerged as an unlikely saffron producer, with its cold climate seemingly unsuitable for the delicate crocus. But the region of Mund in the Valais Canton provides a unique “inner-Alpine” microclimate where saffron thrives.
Munder Safran is hand-picked and slowly sun-dried to draw out aroma and color. The limited harvests yield a saffron of exceptional quality, earning prestigious awards. Though production is small, Swiss saffron has become cherished for its potency and distinct alpine character.
The Organic Artisan – Tasmanian Saffron
On the Australian island of Tasmania, family farms have refined organic techniques to produce limited batches of high quality saffron. Meticulous hand-picking and low humidity drying methods allow the saffron’s natural flavor and color to fully develop.
Tasmanian saffron contains no artificial additives or dyes. It offers a soft, honeyed sweetness complemented by grassy, earthy undertones. For those seeking organic saffron cultivated with care and craftsmanship, Tasmanian saffron fits the bill.
The world’s best saffron comes at a price. But a few precious threads can transform a dish, adding a burst of aroma, vibrant color, and exotic flavor that is well worth the splurge for discerning palates. Treat yourself to a taste of the finest kesar from Kashmir, Spain, Italy, or beyond to experience the height of this golden spice.
How to Select the Best Kesar
When investing in top saffron, here are a few tips for choosing quality:
- Examine threads for vibrant, consistent color with no light or dark spots
- Rub a thread and sniff for a floral, honeyed aroma with no musty notes
- Evaluate thickness and length of threads, which indicates higher quality
- Check lab reports for official ISO score and safranal/crocin content
- Opt for saffron grown in traditional locales tied to quality production
- Avoid cheap “bargain” saffron, which is likely adulterated
- Purchase from reputable brands, cooperatives, or specialty retailers
The world’s best saffron comes at a price. But its superior quality makes it well worth it for an exceptional culinary experience. With knowledge and care, you can seek out and enjoy the finest kesar that world has to offer.
Get the Saffron beloved by Michelin Star Chefs
- As a chef, Eric Ripert (Michelin Star, 7-Time James Beard Award winner) has tried a lot of different kinds of saffron. He says, “Afghan saffron from Rumi Spice is some of the best I have ever found.” This is the best saffron you can find. It has delicate flavors that go well with Bouillabaisse and Tagines. This saffron comes from farms that are environmentally friendly and are grown in a way that doesn’t harm the plants or animals.
- Daniel Boulud, Chef with two Michelin stars and six James Beard Awards, said, “Rumi Spice grows a rare and exquisite saffron from delicate pistils. Its beauty lies in the purity and intensity of its flavor and fragrance, giving every sweet and savory dish it touches a brilliant golden hue.” ” .
- Chef Carrie Nahabedian, winner of the James Beard Award and a Michelin star, said, “The Rumi Saffron is so fragrant and intoxicating with a stunningly intense floral scent.” Saffron has become better and more sophisticated because of it. The saffron gives such an incredible hue of amber crimson. I’m glad to support Rumi’s efforts to bring this saffron from Afghanistan to the United States. It was picked by hand by women using traditional methods. ” .
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Ingredients:
Pure Afghan Saffron Threads
- Tasting Notes:Sweet, floral, and vibrant. An interesting mix of earthy and floral tones that promises a full flavor, even with only a few strands
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Pairs Well With:
Rice, seafood, meat, baked goods, and soups.
- Unique Features: Afghan saffron is the best. It is grown in the perfect climate of Herat and has been named the best in the world for eight years in a row. It promises a deep red color, a strong flavor, and lots of antioxidants because it has the highest levels of crocin in the world. The saffron we sell has been tested according to ISO protocol 203632 and is better than the highest Category 1 saffron standards by more than 2025.
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Give the worlds most coveted spice to your loved ones with this beautiful saffron gift set. Experience the sweet, floral, and vibrant essence of our Afghan Saffron in our beautiful 2 gram square glass bottle with cork topper. It comes in a lovely gold foil box, and includes the story of Rumi Spice, along with our favorite saffron recipes.
Ingredients: Pure Afghan Saffron Threads Quantity
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Why Saffron Is The World’s Most Expensive Spice
FAQ
Which country has the best kesar?
Iran is the world leader in saffron production. With the right climate and cultivation methods that have been used for hundreds of years, Iran always produces the best saffron. The Great Khorasan region, encompassing cities like Torbat-e Heydarieh, Zaveh, Taybad, and Neyshabur, is the heart of Iran’s saffron production.
Which is the best quality Kesar?
Mongra is the highest quality of saffron grown in Kashmir, India. People like Kashmiri Mongra because it has a deep red color, a strong flavor, a warm aroma, and a bitter taste. It gives food, drinks, and beauty products the most natural color and flavor.
Which city is famous for Kesar?
Pampore is one of Kashmir’s most important towns, and it’s mostly known for its large saffron farms. This town is one of the major places in the world where the more than gold expensive Saffron spice is harvested. It also has markets and shops that sell this handmade famous spice to the visitors and travelers.
Which kesar is best, Kashmiri or Afghani?
No1: Kashmir, India
On top of our list is Kashmir Saffron. Known for its saffron, this region produces saffron with a deep red colour, strong aroma, and robust flavour. Kashmiri saffron is highly regarded for its quality and is often considered among the finest in the world.