Is saffron worth more than gold?

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Are you sure? Or did something happen to make all those other ingredients not worth the price? These are questions that we have the luxury of thinking of as if they really are. But this isn’t the truth. When you are buying saffron, the price isn’t really the point. The real decision has to do with what you get – in cash anyway.
American-Grown Saffron Could Change the Spice Trade | Civil Eats

A saffron crop has four seasons. Season in which the oil is harvested is the spring. The summer lasts 24-28 days and then the harvest is completed in November, or September if you happen to live in south India. A winter lasts about 18-21 days then the winter harvest begins in March and takes until September for you to get your hands on the saffron itself. These seasons in which saffron is harvested are determined by the local weather, which is influenced by the solar heat at the time. This is how we get the exact dates and times of each year’s harvest, but if you take all the factors, there are a couple of things that can make a difference when it comes to getting the most out of your saffron.

1. Location matters. I’ve worked for a company that has a long history of producing beautiful saffron chocolates. Our products sit out in the sun for long periods of time and it is hard to get rid of the smell and taste of the chocolates. But our locations are very far from the town of Rajasthan in which this chocolates are made. By doing this, the oil that our chocolates are made with stays hot for much longer.

2. In India, the weather can change from winter to summer in one, two or even three months. So too can the amount of sunshine or cloud cover. So if you’re in a rural location, it’s hard for the oil to stay hot on all the days.

3. Different varieties of saffron have different levels of aroma. This can create a very subtle difference in smell when it comes to getting the most out of your saffron. So saffron used to be very important and this has gone by the wayside today as most saffron comes from Madagascar and other south Indian countries.

4. The more oil you eat out of the plant, the hotter the saffron gets in its first flush after harvesting. This means it’s easier for the oil to be kept very hot. When you are eating saffron, the heat