#Saffron is called as a spice derived from the flower of Crocus sativus,mostly known as the "saffron crocus".
This are collected and dried to be used mainly as a seasoning and colouring element in food.
Source
Saffron is the world's most costly spices by weight,was probably first cultivated in or near Greece.
Now at that time Iran accounts for approximately 90% of the world production of saffron.
In the asian/indian Subcontinent is called “Kesar”or “Jafran”.
Recently most of the saffron grows in a belt from Spain and also in east/west india.Upto 250 t (250,000 kg) were produced worldwide.
Some other countries are also producing.
#1.Iran:-90%-93% production of world wide.
#2.Greece:-5.7t(57,00 kg)
#3.Moroco/Taliouine/India:- Upto 2.3t(2300 kg)
Its the most valuable product the prices in many rang.
Saffron prices stars at range from US$500 to US$5,000 per pound, or US$1,100–11,000/kg.
And also $4,336 per pound or as little as about $2,000/pound in larger quantities.
Source
Dried Saffron have many other kinds of protein.
Energy. - 27 kJ (6.5 kcal)
Fat - 0.12 g
Protein. -0.24 g
Vitamin C -(2%). -1.7 mg
Calcium. -(0%) -2 mg
Water. -0.25 g
It is the world's most expensive element which is use in food colouring.Its fully natural for customized food designe.10 gram is enough to colour a large amount of food.
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