rate of saffron in india

Saffron, the most expensive spice, is usually sold by the gram - just a small cluster of slender red threads in a tiny glass bottle. At the Spice House in Chicago, owners Tom and Patty Erd sell a gram of superior grade saffron and an even finer version, known as coupé grade
The threads are the stigmas of tiny crocuses, grown primarily in Spain, Iran, Greece and India. Since each flower only has three stigmas, many blossoms are needed to produce even a small amount of spice. It takes an acre of land and hundreds of thousands of flowers to produce one pound of saffron threads.
Saffron, which Patty Erd calls "a classic," has been a key ingredient in cuisines since ancient times, and it is commonly used to make risotto, bouillabaisse and paella. Fortunately, a little saffron goes a long way and most recipes call for just a pinch.
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