Where does saffron come from?

Each saffron crocus flower has just three red stigmas, which must be picked by hand and dried. It takes roughly 150,000 flowers to produce a single kilogram of saffron, which is why it is the world's most expensive spice by weight. The saffron crocus was probably domesticated in the eastern Mediterranean or southwest Asia, and saffron appears in Bronze Age frescoes on the Greek island of Santorini. Iran is the largest producer, with smaller amounts grown in India's Kashmir, Spain, Greece and Afghanistan. Saffron gives dishes such as paella, biryani and risotto alla milanese their golden colour.