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Saffron, the world's most expensive spice by weight, comes from the dried red stigmas of a particular crocus flower. Each blossom produces only three slender stigmas, and they must be picked by hand on the morning the flower opens. It takes roughly one hundred and fifty flowers to yield a single gram of dried saffron, which explains the high price. The spice is prized in cooking for its golden colour and earthy aroma. Iran produces the large majority of the global supply, though smaller harvests come from Spain, India, and a handful of other countries with suitable dry climates.