Saffron is expensive because of its lengthy harvesting process. The saffron crocus must be hand-picked to avoid damaging the delicate red threads. It takes thousands of flowers to produce a small amount of saffron, making it a labor-intensive and costly process.

Our saffron comes from Khorasan, located in the northeastern part of Iran. It produces 90% of the world's saffron. We have close and personal collaboration with local farmers who supply us with the best saffron.

We recommend buying organic saffron, especially if it is a rarer product that is harvested and processed better for taste. The quality will vary depending on whether you buy Negin or Sargol. We recommend buying the best quality available, such as Negin or Sargol.

Saffron goes well with fish, chicken, vegetables, pasta, rice, and more. It can be used in many dishes, such as fish soup, paella, risotto, and pasta. Saffron also pairs well with desserts like saffron buns, cakes, cookies, pancakes, pastries, ice cream, and more. The quality of the saffron affects the final result.

You can use saffron in many baked goods, such as buns, cakes, cookies, pancakes, pastries, and more. The quality of the saffron affects the final result, so we recommend using the highest quality saffron available.

A small amount of saffron is sufficient, about 1.5 grams per dose. Higher doses can be dangerous if consumed in large quantities. We recommend using a small amount to avoid side effects and ensure safety.

If stored properly, saffron can last up to 3 years. However, it lasts longest when kept dry. It can also be kept in the freezer, but it will lose its potency over time. We recommend keeping it in a cool, dry place for the best longevity.

The average cost is SEK 33,600 (€3,000) per kilogram. It’s the most expensive spice in terms of price per gram. Private consumers use smaller amounts of saffron.