Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus, a genus in the family Iridaceae. Mystery shrouds the origin of the English word, “saffron” but ancient texts suggest it to be derived from 12th-century Old French term safran, which comes from the Latin wordsafranum.
The Super Expensive Spice:
Saffron is the dried yellow stigmas, with just three stigmas in each flower. These need to be carefully hand-picked and then dried. Since almost 225,000 stigmas are needed to make just 1 pound of saffron, the intensive labor and care needed make saffron the most expensive spice in the world.