Why saffron, the world’s most expensive spice, has remained expensive for thousands of years

TED-Ed explained why saffron remains one of the world’s most expensive spices: its biology and traditional production methods keep costs high.

Saffron crocus is effectively a sterile clone with low yields, and its delicate stigmas must be harvested by hand during a very short flowering window.

As a result, saffron has stayed expensive for thousands of years, and climate change or worsening growing conditions could threaten supply and growers’ livelihoods.