page_title: Saffron trade
section_title: Modern trade
hierarchical_section_title: Saffron trade / Modern trade
caption_attribution_description: English: A spice shop in Mashad, Iran
context_page_description: In the context of trade, saffron is one of the world's most expensive spices by weight. Saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus. The resulting dried "threads" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, Crocus cartwrightianus, originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia, and was first cultivated in the area now known as Greece.
  "Saffron, for example, was once less regarded than it is today because the crocus from which it is extracted was not particularly mysterious. It flourished in European locations extending from Asia Minor, where it originated, to Saffron Walden in England, where it was naturalised. Only subsequently, when its labour-intensive cultivation became largely centred in Kashmir, did it seem sufficiently exotic to qualify as one of the most precious of spices."
  Saffron crocus cultivation has long centered on a broad belt of Eurasia bounded by the Mediterranean Sea in the southwest to India and China in the northeast.
caption: Sale of saffron and other spices in Iran
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