Why Are Spices Like Saffron so Expensive?

1 gram of saffron costs up to €14. That makes it one of the most expensive spices in the world. The reason? Lots of manual work and a harvest that lasts just 2 weeks each year.

The Asoma Cooperativa in Castilla-La Mancha is one of the organisations producing the precious spice in central Spain. Jesús Sánchez Cruza is president of this non-profit cooperative of 9 saffron producers.

The saffron crocus, also known as Crocus sativus, belongs to the iris family. The 6 purple petals enclose 3 stigmas. It is from these that the saffron is obtained.

The saffron is in full bloom for 2 weeks at the end of October. The harvesters go into the fields early in the morning because the delicate crocuses cannot withstand the heat of the midday sun.

The processing, like the harvesting, is carried out by hand. In the little village of Villafranca de los Caballeros, villagers come together to help the Asoma Cooperativa.

The helpers remove the delicate red stigmas from the crocus flowers. Around 250,000 flowers are needed for 1 kilo of saffron.

The stigmas are roasted over charcoal in a cylindrical sieve. Up to 150 different flavours are released – from a sweet flavour reminiscent of vanilla to a powerful one that tastes more like liquorice.

The helpers pour the saffron strands into 1-gram or 2-gram jars and stick on the Asoma Cooperativa label. Now the saffron is ready to be sold.

The biggest buyer of saffron from the La Mancha region is MAKRO, METRO’s Spanish subsidiary. Through its Alma MAKRO initiative, it is helping producers in the region continue with their traditional activity.