Saffron, the dried stigma of the saffron crocus flower, has long been hailed as the world’s most expensive spice — valued for both its exquisite culinary qualities and reputed medicinal benefits. On the global market, saffron can fetch anywhere from tens of millions to around VND 300 million per kilogram, depending on quality and origin.
Iran is the world’s largest saffron producer, accounting for up to 90% of global supply, followed by India, Spain, Turkey, and Morocco. The saffron plant blooms only once a year, typically in October or November, and requires hot climates, abundant sunlight, and well-drained soil.
Harvesting saffron is entirely manual. Flowers bloom for just one week and must be picked at dawn to preserve quality, as prolonged exposure to sunlight can diminish flavor and medicinal properties. Each flower yields only three delicate red stigmas, meaning tens of thousands of blossoms are needed to produce just one kilogram — a key reason behind its high price.
Saffron’s vivid red threads carry a subtle hay-like fragrance with a hint of honey sweetness. Even a tiny amount can transform the flavor of a dish. Nutritionally, saffron is rich in antioxidants, which help protect cells from damage and may aid in cancer prevention as well as combat various illnesses.
After years of research and trials, Sa Pa in Vietnam’s Lào Cai province has successfully cultivated saffron using strict temperature control techniques. This marks a significant milestone, unlocking the potential for domestic production of a high-value crop.
Beyond its economic promise, local saffron cultivation could reduce reliance on imports while opening opportunities for Vietnamese farmers to access the global premium spice market.
The saffron plant tolerates a wide range of temperatures — surviving harsh winters down to -10°C and enduring hot, dry summers. However, it thrives best in Mediterranean-like climates, with hot, dry summers and mild winters.
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