Spice Trade — cardamom

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Saffron

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Saffron

Saffron is known as the emperor of spices. Why? Because it’s an extremely laborious and tedious process to harvest. It can grow in extreme hot and dry climates, as well as survive in snow. But, good grains of commercial saffron need extremely precise conditions to develop their exquisite flavour. Saffron threads are taken from the insides of orchids – perhaps the rarest and most expensive branch of flowers. A grain of good commercial Saffron contains the stigmas and styles of nine flowers, and consequently 4,320 orchids are required to yield around 30 grams of Saffron. The stigmas need to be...

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