Saffron: The Most Expensive Spice

Perception of Saffron’s Flavor and Aroma

• Some report saffron as subtle, mostly aromatic rather than strongly flavored; others say its floral sweetness is “unmistakable.”
• A few people can’t distinguish it at all and suspect many “saffron” rice dishes contain no real saffron or only coloring substitutes.
• Others actively dislike the taste and find it bitter or “disgusting.”
• Several note that saffron’s impact is more in fragrance than taste, and that it’s easy to dilute too much or burn off its flavor.

How to Use Saffron Effectively

• Common advice: don’t toss in threads dry; grind a small amount (often with sugar) and steep in very hot water, butter, rose water, wine, or broth, then add the liquid.
• Suggested dishes: paella, risotto, yogurt, rice dishes, saffron ice cream, saffron tea, saffron milk, braised chicken, arroz con pollo, saffron chicken marinades, soft‑boiled eggs, black tea.
• Several emphasize that very little is needed per recipe; a gram can flavor many meals.

Cost, Availability, and Trade

• Many note saffron is extremely expensive per gram in Western supermarkets, but cheaper in some ethnic stores or in producer regions (e.g., Iran, Spain, Greece, parts of Europe).
• There’s debate whether it’s really “more expensive than cocaine”; some compare rough retail/wholesale price ranges with mixed conclusions.
• Multiple comments suggest US sanctions on Iran, the largest producer, likely raise US prices; others point to retail markup and “mystique” marketing.

Adulteration and “Fake” Saffron

• Numerous mentions of widespread adulteration: use of safflower, corn silk, low‑quality plant parts, and even lead‑based pigments in other spices.
• People share simple at‑home tests (color release in water, persistence of color in threads) but also criticize some test recipes as dubious.
• Several suspect very cheap “big box” saffron or huge jars in YouTube village‑cooking videos are fake or low grade.

Cultivation and Mechanization

• Multiple hobbyists describe growing Crocus sativus successfully in different climates (Texas, California, PNW, zone 7), emphasizing: easy planting, low input needs, but labor‑intensive stigma harvesting.
• Yields from small beds are enough for “several meals,” but illustrate why commercial saffron is labor‑driven and costly.
• One commenter experimented with computer vision and robotic picking; current research robots can cut flowers but not reliably separate stigmas yet.

Historical, Linguistic, and Medical Notes

• Some critique article claims about a 2300 BCE “Legend of Sargon” reference as chronologically misleading; text copies appear much later and may be historical fiction.
• Others trace word origins through Persian and Arabic, noting links to meanings like “causes abortion” and “mountain plant,” and connecting this to Saffron’s traditional abortifacient reputation.
• A few mention modern cautions for pregnant women at high doses, and papers suggesting mood‑enhancing or SSRI‑like effects; one person reports saffron tea feeling “MDMA‑like,” while others say it just makes people happy and giggly.

Practical Concerns and Miscellany

• Travelers report airport/security scanners flagging saffron as suspicious.
• People discuss lead‑contaminated turmeric and cinnamon as an analogy for being careful with cheap spices generally.
• Several reiterate that saffron’s “expense” is overstated when you factor in tiny per‑dish quantities.