The saffron price in Iran has increased to $50,000 per pound, up from $20,000 per pound last year. Iran is the world’s biggest producer and exporter of saffron.
The head of the Iranian Trade Promotion Organization said that Iran exported 2 tons of saffron in the last Iranian calendar year (March 2013-March 2014) and the country has exported over 150 tons of saffron so far this year.
According to media reports, a kilogram of saffron sold for $20,000 in Iran last year but its price has now increased to $50,000 due to foreign currency fluctuations as well as its shortage.
Saffron is the most expensive spice in the world. The highest price for this spice was about $4,000 per pound. But now saffron has increased its price in Iran to $50,000 per pound.
According to one report, “The last season’s harvest brought only 50 tons of saffron, a record low since more than two decades ago.”
Observers say that the rise in prices is due to fall of value of Iranian Rial and increase of demand from foreign customers.
In past few years, saffron prices have increased by 450 percent. Saffron is considered as the most expensive spice in the world.
According to reports, many countries are importing high-quality Iranian saffron in order to meet their needs and to avoid foreign imports which are much more expensive.”
The saffron price has been on the rise in recent years.
The reason for this is that saffron is a very labor-intensive crop to produce and the saffron crocus produces only three to four flowers a year. In addition, less than one teaspoon of dried saffron is needed in each dish of traditional biryani.
And since the demand for saffron is always high, there are not enough suppliers to meet that demand. This results in an increase in its cost.
Average wholesale price of saffron during November 2010 was $7000 per pound, which was its lowest price ever in Iran. Saffron has been selling for more than $50,000 per pound in the international market for a long time, although it is still not as expensive as caviar or truffles.
Saffron is also known as “red gold” because it has been selling at skyrocketing prices since ancient times.
The saffron is the most expensive spice in the world, as saffron price is about $ 50,000 per pound. The plant which is used to make saffron is a perennial herbaceous used for medicinal purposes and for coloring foods.
The saffron is mainly produced in Iran, Greece, Kashmir and India. The highest quality of the saffron comes from Iran which is also the main producer of this precious spice in the country.
Iranian saffron has a unique flavor and aroma compared to that produced by other countries. The best Iranian saffron has an intense color and can be sold between $ 2000 and $ 5000 per kilogram depending on its quality.
Saffron is one of the most expensive spices in the world. Iranian saffron is one of the most famous kinds of saffron in the world.
Iranian saffron has a different quality and taste than others. Its aroma, flavor, and color are much better than others.
Saffron is on first place in international ranking of Iranian exports.* Iran is known as heaven for saffron. There are two types of saffron: red and yellow.*
According to historians, Saffron was known to the people since 3000 years ago. It was used as a remedy in India, Greece and China.*
In Sanskrit language, Saffron is called Zafran, which means yellow spice.* In Persian language it’s called zargun or zaheri.*
Saffron is a spice derived from the flower of Crocus sativa, commonly known as the “saffron crocus”. It is used as a seasoning and dye, and to scent food and perfume.
The saffron crocus was known to the ancient Sumerians, who grew it in their gardens. Theophrastus mentions saffron in his Enquiry into Plants as having a “corm like the iris”, and describes it as being used in cookery, medicine, and perfume manufacture. Pliny the Elder lists saffron under medicinal plants, and says that “a pound of the stigmas placed in wine aids digestion.” In his Natural History, Pliny notes that “among the Romans it [the saffron crocus] bears the name of ‘Crocus Martius'”.
At present saffron is cultivated mainly in Greece, Italy, Kashmir, Afghanistan, Iran and Spain. With its high cost per weight it is among the most expensive spices by weight.
Saffron is a spice derived from the dried stigmas of the flower of Crocus sativus, commonly known as the “saffron crocus”. Saffron’s taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. Saffron has been used in cooking and perfume production for over 3,000 years.
