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Why is saffron so expensive?

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Manage episode 472354403 series 1301468
Content provided by BBC and BBC World Service. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BBC and BBC World Service or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price?

In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever.

Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units.

To get in touch with the show, please email: [email protected]

Producer: Izzy Greenfield Reporting: Irshad Hussain

  continue reading

493 episodes

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Why is saffron so expensive?

The Food Chain

2,101 subscribers

published

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Manage episode 472354403 series 1301468
Content provided by BBC and BBC World Service. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BBC and BBC World Service or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price?

In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever.

Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units.

To get in touch with the show, please email: [email protected]

Producer: Izzy Greenfield Reporting: Irshad Hussain

  continue reading

493 episodes

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