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Saffron, the world’s most expensive spice, has traditionally been used to flavor food, though it has recently been known because of its medicinal benefits. Saffron which has been called “red gold” comes from the dried stigmas of the saffron crocus. It takes about 150,000 flowers, or 300 kg of flowers reduced to 5 kg of fresh stigmas, to obtain 1 kg of dried saffron. The best Saffron is organically grown in Neyshabur, Iran which is still picked by hand.
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