So That is Why Saffron is so Expensive!
February 22, 2017 3:15pm CST
I remember one summer a friend of ours was going to try to make something with saffron, a recipe of his. He came back and told us never mind, the price of saffron is ridiculously high and he decided on something else to make for us which was equally delicious. The reason for the high price of saffron is how the stuff is harvested. It is harvested by hand - with tweezers! There is no alternative way currently. It takes up to 225,000 saffron seeds to make just one pound! I would not want to be the one having to do this job. I wonder though if the workers get the pay amount they deserve for all of that time plucking.
5 people like this
22 Feb 17
Saffron is the pistil of the flower, not the seed, and it has to be hand extracted, it is why it is so expensive. There is between 150 and 160 pistils in 1 g of saffron, but you can make 10 paellas or 20 risottos for a family of 4/5 with 1 g.
• United States
22 Feb 17
I was ignorant of the price, too, when I wanted to use it. Safflower is a fraction of the price and doesn't give you the flavor but it does give the color. Tumeric is a good substitute for saffron but not exactly like it. More affordable, though! I made a recipe once without the saffron it called for and it was very good even without it. Since I'd never tasted saffron I didn't know the difference and the dish was great.