Iranian saffron dealers are struggling

ALEXANDER THE GREAT stewed in it in the bath, believing that it helped heal wounds. Roman newly-weds sprinkled it on their beds, hoping for a bit of arousal. Today saffron is mainly used to season and colour dishes such as paella. But the spice, made of the dried stigmas of the saffron crocus (pictured), is still highly valued. In November a kilo of saffron from Iran, which produces over 90% of the world’s supply, cost $1,400, says an importer in Britain.Yet Iranians in the saffron business are struggling. A recent jump in the price has been driven by increasing demand following the shock of the pandemic—but also by drought and rising shipping and labour costs (it takes many hours of picking and stripping to produce a single kilo). Then there are America’s sanctions, which aim to cut Iran off from the world economy. To get around them, Iranian saffron traders often use non-Iranian middlemen, opaque supply chains and complicated payment procedures.