Saffron is the world’s most expensive spice - in fact, there was a time long ago when it was more expensive by weight than gold. The reddish-orange threads must be picked by hand and harvested at mid-morning, when the flower is fully open to the sun. It is thought that cultivation and use of saffron came from modern-day Iran or Greece. Indeed, our saffron is sourced from Kozani, in northern Greece. One story tells of its arrival to England by a pilgrim who smuggled the spice into the country in his hollow staff. Saffron’s many uses - from fabric dye, religious worship, medicine, food (and indeed perfume) - made the spice so desirable that a 14-week long war was fought over it.