South Africa started its first full-fledged planting of saffron this year, and the first season exceeded all expectations, with most farmers producing successful crops.

Saffron market size is set to accrue tremendous gains in the years to come, mainly driven by its extensive use in the thriving food business.

On a brisk morning in late October, wisps of snow and brittle leaves scuttle across the hillside at Calabash Gardens in Wells River, Vermont.

Saffron isn’t as popular in western cooking as other spices and for good reason.

Saffron (Crocus sativus L., a member of the Iridaceae family) is prized for its unique yellow color in culinary dishes and loved by chefs for its flavor in many of our foods. The high cost comes from the fact that it needs to be grown in a particular climate and the long red stigma must be laboriously collected by hand. 

Saffron, known as the "red gold," has captivated civilizations for centuries, not just for its vibrant hue but also for its exquisite taste, aroma, and medicinal properties.