Saffron price in 2018

Saffron price in 2018

Flower stigmas are the hands down winner for the saffron price is most expensive food per pound when you buy saffron. Saffron, which are the stigmas of the common Crocus Sativus sell for $2,700 per pound. Saffron is available in the market two forms, the whole filaments or powered, also known as vegetable or recipe gold.

When purchasing saffron you should select whole filaments instead of the pre-ground powder. Whole spices that you grind yourself have more flavor than pre-ground spices.

Another reason for this is because you can then use them in the final presentation of the dish just to show that the real product has been used. When you buy powdered saffron sometimes other ingredients have been added. Saffron filaments can be purchased at most grocery stores.

The filaments are generally in glass bottles. When you open the bottle you will find a small bag inside that will contain the filaments.

The amount in this bottle is generally 0.4 grams and is enough for several uses. In comparison with other spices, saffron goes a long way because only a minute amount is needed. If you need larger amounts or use saffron frequently look for a company that sells spices in bulk.

Saffron is a labor-intensive crop, which is the main reason why it is so expensive. From the planting of the corns, which must be dug every two to three years to remove offsets and re-planted in a new area to the finished product, saffron is a crop that still requires human labor and is not automated.

Within two hours of the saffron flower opening it must be confirmed that the stigmas are fully developed and then they must be cut, regardless of the weather conditions. This can make the work difficult especially when the weather conditions are unfavorable.

The flowers must be individually harvested by hand. Once the flowers are removed then the stigmas must be removed, again by hand. When all of the stigmas have been removed they need to be toasted. Because the stigmas are so small the toasting process must be done carefully so the stigmas do not overcook.

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