Saffron

Saffron is praised for the vivid yellow color and distinctive flavor it can impart to food when cooked. It is derived from the stigma of crocus plants. They have been raising it for a very long time. It continues to be the priciest spice in the world, even after all these time. A kilogram, or slightly more than two pounds, costs about $11,000.

Saffron is extremely expensive, in part due to the challenging harvesting process. Around the world, there are countless flower fields, but the plant-growing regions of the middle east and Europe stand out. But the harvesting season lasts just a few weeks. Additionally, since 150 blossoms must be collected to yield only one gram, the process is constantly pressed against the clock.

You would need to gather 75,000 plants, or the equivalent of an entire football field, in order to obtain half a kilogram of dry saffron. The spice's flavor is hardly audible, so all of it is mainly for color and fragrance.

• Cost: $11,000 per kilogram