The most expensive spice by weight is saffron. Harvested from the flower of Crocus sativus, known as the saffron crocus, its high cost arises from the labor-intensive process required to gather the spice. Each flower produces only three red stigmas, which must be hand-harvested during a short blooming period. This careful collection process demands a large number of flowers to produce even a small quantity of saffron. The unique flavor, aroma, and color that saffron imparts to dishes, alongside its reputational uses in traditional medicine, contribute to its status as a premium spice.