Which is the world's most expensive spice?

It’s small, delicate, and costs more than gold by weight. Saffron is the world’s most expensive spice, often called “red gold” across the globe. These vibrant threads come from the flower of the Crocus sativus plant and are prized for their rich colour and aroma.

The tiny strands you spot in biryanis, kheer, or kesar milk are not just for show. They are hand-picked, one at a time, usually at dawn when the blooms are fresh. Here's why saffron is worth every bit of its sparkle.

Why it's so pricey

Saffron isn’t grown like most other spices. Each flower blooms just once a year and only for a few days. And from each flower, only three crimson-red stigmas are collected. Imagine having to pluck thousands of flowers just to get a small handful of saffron.

Add the fact that it’s done entirely by hand, and you start to see why saffron sits at the top of the spice world. Regions like Kashmir Iran, and Spain are known for their saffron fields. The climate, soil, and way it is harvested all affect the final colour, aroma, and flavour. Kashmiri saffron, especially, is known for being deeply fragrant and richly coloured, with a strong history linked to Ayurveda and traditional wellness.

What does it taste and smell like

It’s not spicy like chillies. Saffron has a soft, slightly sweet smell, almost like honey mixed with hay, and the taste is earthy, warm, and deep. Just a few strands can change a dish. That is why it is often added to milk-based sweets, pulao, and festive drinks. It gives a golden colour, a rich smell, and a special touch that makes everything taste a little more special.

What saffron does for your body

Saffron might be expensive, but it gives more than just flavour.

It’s packed with antioxidants like crocin and safranal, which help fight inflammation and keep your cells protected. In traditional medicine, it’s used to support digestion, boost mood, and improve skin tone. It is also known to help with PMS symptoms and mild anxiety. According to a research review published in the National Library of Medicine, saffron may support heart health, protect vision, and help slow age-related issues like memory loss and muscle weakness.

In many Indian homes, saffron-infused milk is given to new mothers, children, or anyone recovering from illness. It’s believed to strengthen the body and improve overall vitality. Even today, some skincare routines use saffron for brightening and soothing effects.

How to use it right

Saffron isn’t something you add in large amounts. It’s more like perfume, where just a little is enough. The best way to bring out its flavour is to soak a few strands in warm water or milk for a few minutes, then pour that liquid into your dish.

This helps release its natural colour and smell without losing any of its special touch. Always keep saffron in an airtight container, away from heat and light. Be careful of low-quality imitations. Real saffron has a slightly bitter taste, a deep red colour, and a strong, flowery smell. If it looks too perfect or has no smell at all, it is probably not real.

Worth every bit

Yes, saffron is costly. But its worth is more than just the price. A small pinch can turn a simple dish into something special, soothing, and memorable. So the next time you see those fine red threads, think of the care, effort, and story behind each one.