Why is Saffron so expensive; how to store and know quality

Why is Saffron so expensive?

Saffron, termed "Red Gold", is unarguably one of the world’s most expensive spices. Saffron is expensive because of the rigorous process of its harvest. All harvesting is done manually, and a tiny part of the flower is used. For instance, to make a pound of saffron spice, about 75,000 saffron flowers are required. Also, the price of saffron is not just tied to the quality of the spice alone; the amount of saffron harvested in each saffron producing country per season affects how much it would be sold, in that country. The number of mediators the spice goes through to get to you could also inflate the price.

How can I know quality saffron?

The quality of saffron depends on its color, as it is believed that the deeper the color the higher the quality. However, the quality of saffron can also be measured by carrying out laboratory analysis of the product. Three major factors are considered during this test:

1. Safranal; which is the aroma strength 
2. Crocin; which is the coloring strength
3. Picrocrocin; which is the flavor strength.

• You can also find out if the saffron is real by sucking on a few threads of the saffron and placing them against a tissue. If the tissue’s color is changed to orange, then they are real.
• Also, how fresh saffron is can be discovered by carefully studying its color. Grey colored streaks or light spots on the stigma should act as a warning sign. Saffron should be bright orange-yellow hued; with a length of about 2cm to 4cm 
• What the best form of saffron one can purchase is the whole threads, because ground saffron loses its flavor and color quickly. 
• Always go for sealed packets with expiry dates on them
• Albuychase saffron from reputable shops, especially while purchasing ground saffron. This is because; ground saffron is often adulterated with turmeric

How can I store Saffron?

Saffron can last up to three years post-harvest. It will only lose its flavor as it gets older. To properly store saffron, it must be wrapped in an airtight container; away from direct light rays. Light rays tend to oxidize its pigments, thereby reducing its flavor.