Saffron is the most difficult spice to produce in the world

Saffron is a spice derived from the dehydration of the stigmas of a flower called Crocus sativus. It derives its high cost and its nickname of red gold from its extremely laborious production which requires a meticulous harvest. Originating from Crete, it was cultivated for the first time by the Minoan civilization more than 35 centuries ago.