The labour needed to give you the spice is a lot, hence the price. I like it a lot for risotto, but I know people using it only to make tea and that in my opinion is a waste for the most expensive spice on earth lol
It’s expensive for the same reason that anything is expensive, it requires a great deal of human labor for each unit. Money is nothing but a abstract proxy for human labor. Which is why when the production of something becomes automated, the product becomes very cheap.
The saffron has to be removed from each flower, by hand, one flower at a time.
How are you using saffron? Others have explained why it’s expensive so I’ll just tell you that there are alternatives. The inexpensive common marigold is one.
As other have mentioned, saffron is scarce due to its production process…but it’s a true culinary treasure! Make sure to treat it like a core ingredient in the dish, not simply the small amount of seasoning it seems like.
Also check out some spice importers online. You may be able to find some at a good (or better than other places) price.
Like everyone else is saying, it’s the labor and harvesting methods that make it so expensive.
To me personally it isn’t worth just because I haven’t made many dishes or have many dishes I want to make that need saffron. I have seen somewhere that a good replacement for saffron is turmeric but I think it’s only color wise not flavor wise.
Omg, it’s soooo worth it. I made some paella last night and I was disappointed that I didn’t have the traditional veggies, I just used what I had laying around. And it didn’t even matter bc the saffron made it sooooo delicious. I barely seasoned the dish, just a little salt and pepper. And it was so flavorful. I’ve also had the same container of saffron for over a year. You only need the tiniest pinch. I’ve used too much before and it’s strong. So yes it’s worth the price.
Colour by Victoria Finlay did an amazing section on saffron in the Yellow chapter. I highly recommend reading it, it’s very detailed and she visits the farms, talks to the farmers and watches how it’s all done.