The laborers edge their way across a field of bright purple flowers gathering up the world's most expensive spice, a bounty that makes this dusty corner of Iran a crucial part of global cuisine. The delicate purple leaves of the Crocus sativus plant hold just three or four of the even more delicate red stamen, better known as saffron, that sprouts for just 10 days a year. These tiny filaments are currently selling in local markets for 90 million rials per kilo--- about $700 on Iran's volatile exchanges--- and perhaps four times higher abroad. The government says more than 90 percent of the world's saffron grows from the hard soil in Khorasan province of northeaster...
Keep on reading: Iran’s saffron seeks global recognition
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