The most expensive spice in the world is saffron. It commands extremely high prices due to the labor-intensive process required to harvest it—each red stigma is handpicked from the crocus flower, and it takes around 75,000 flowers to produce just one pound of saffron. Its unique flavor, color, and rarity contribute to its prestige and cost, with prices reaching thousands of dollars per pound or even several thousand euros per kilogram depending on quality.

Why Saffron is So Expensive

• Saffron is derived from the stigmas of the Crocus sativus flower, with each flower producing only three stigmas.
• Harvesting must be done manually and carefully to preserve the delicate threads.
• The crocus blooms only once a year for about two weeks, limiting production.
• Saffron is used not only in cooking but also historically for dyes and medicines.
• Major saffron-growing regions include Iran, Spain, Italy, Morocco, Greece, and India.

Other Expensive Spices (for comparison)

• Vanilla, known for its sweet flavor and laborious cultivation, ranks second.
• Cardamom is the third most expensive, prized for its complex flavor.
• Some other costly spices include cinnamon, cloves, and nutmeg, but none reach saffron's price levels.

Thus, saffron remains the reigning "golden queen" of spices in terms of price per weight worldwide.