Saffron. You probably already know that saffron is one of the most expensive spices in the world (thousands of dollars per pound), but did you know why? Saffron is the stigma of the “Crocus sativas” (a fall-flowering crocus). Each crocus can bear up to four flowers and each flower will have three stigmas. Because this is such a labor-intensive crop, you will only achieve 5-7 pounds of saffron from each acre of land. The good news: Saffron contains over 150 aroma-yielding compounds and a very little bit can go a long way. The aroma has been described as metallic honey with grassy or hay-like overtones; the taste is also described as hay-like and sweet.
Trivia in the Kitchen, Number Sixty-Two!