Iran grows the large majority of the world's saffron, mostly in the province of Khorasan. In Germany, the spice has moved from specialist shops into supermarkets and cookery programmes, and importers report steady interest from restaurants and home cooks.

How to recognise good saffron

Genuine saffron consists of deep red threads that colour water slowly and evenly. Very cheap offers, powder of unknown origin or threads with many yellow parts are warning signs. Reputable sellers state the grade and the harvest year.

Small quantities, high value

Because it takes around 150,000 flowers to produce one kilogram, saffron is sold in grams. For importers, the main challenges are reliable lab testing, transparent supply chains and payment routes. For cooks, the advice is simple: a few threads are enough for a whole pot of rice.