In the times of our grandmothers, there was a saying: “As expensive as saffron.” With good reason, though – saffron is the most expensive spice in the world, valued at more than gold.
It is not just a perceived value; harvesting saffron is not simple. Harvesters need to pick the flowers early in the morning during the short three-week blooming season and hand-process 70,000 saffron flowers to get just one pound (0.45 kg) of saffron spice.
It’s also a spice of kings. It’s said that Cleopatra bathed in mare’s milk, infused with saffron, before meeting a suitor. Peaking its best days in the Middle Ages when used as medicine, it seems we don’t value this unique spice anymore as it deserves. Other things, more suitable and necessary for modern times, took its place.
Two of them are little-known wood vinegar and biochar.