The Quest for the World’s Best Kesar: A Guide to the Top Saffron Varieties

Saffron – the exotic “red gold” spice derived from the delicate saffron crocus. Among the world’s most precious spices, saffron stands apart for its exotic aroma vivid color and exorbitant price. Known as the “red gold,” high-quality saffron can cost up to $5000 per pound, making it the planet’s most expensive spice.

This hefty price tag is due to the labor-intensive process of harvesting the fragile saffron crocus. Each flower produces just three delicate stigmas, which must be carefully hand-picked and dried to produce those distinctive saffron threads. It takes around 150 flowers to yield just one single gram of saffron spice. With such limited supply and incredible demand, saffron quality and pricing varies dramatically worldwide.

So which varieties truly stand out as the best kesar in the world? Let’s explore some of the top contenders according to saffron connoisseurs:

The Holy Grail – Kashmiri Kesar

Hailing from the Kashmir Valley in northern India, Kashmiri kesar is revered by experts as perhaps the world’s finest saffron. Known for its exceptionally long, thick, dark red stigmas, Kashmiri saffron offers a maximum concentration of crocin, the compound that gives saffron its characteristic color and flavor.

Kashmiri saffron benefits from ideal growing conditions in the Himalayan foothills, with well-drained soil, mild winters, and hot summers. Strict quality control also sets Kashmiri Kesar apart. High moisture content and impurities are not tolerated, resulting in saffron with a stratospheric ISO score of 240. This top-tier kesar commands prices up to $5000 per pound.

The Classic Choice – Spanish Saffron

Spanish saffron from the La Mancha region holds PDO status, meaning it boasts a certified name protection due to its exceptional quality and distinct terroir. The hot, arid climate and chalky soils of La Mancha have been ideal for saffron cultivation since the 16th century.

Selected from the Crocus sativus variety, Spanish saffron has a characteristic short, thick stigma with a dark red color. It offers notes of honey and grass in the aroma and an underlying bitterness to balance the sweetness in the taste. With high demand, prices reach up to $2000 per pound for premium harvests.

The Italian Contender – Sardinian Saffron

On the Italian island of Sardinia, local farmers have produced saffron for centuries in the region’s sandy soils and Mediterranean climate Sardinian saffron boasts PDO status along with Spanish varieties as a protected product of exceptional quality

Hand harvesting daily in the fall yields Sardinian saffron with a distinctive crimson red color and subtle floral aroma. Notes of dried fruit come through in the flavor along with underlying hints of honey and licorice. With Italy’s limited production, prices for premium Sardinian saffron can soar up to $3000 per ounce.

The New World Artisan – New Zealand Saffron

As one of the world’s southernmost saffron producers, New Zealand has emerged as an artisanal grower offering limited batch harvests. The coastal region of Waikato provides ideal low humidity conditions along with well-drained, fertile soil for the saffron crocus.

With meticulous hand-harvesting, New Zealand saffron achieves an exceptionally high grade with vivid crimson hues It offers a smooth, round flavor with grassy, honeyed notes and a lingering sweetness, along with an aroma of baked brioche This rare Aussie saffron fetches prices around $1000 per ounce.

The Ancient Heirloom – Persian Saffron

With a history dating back millennia, Persian saffron from modern day Iran is likely the variety that originated the spice trade. Persian saffron threads have a characteristic golden yellow hue and earthy aroma.

The limited export of Persian saffron adds to its prestige and price. Grown primarily around the Safranbolagh district, premium Persian kesar showcases notes of honey and dried grass with subtle medicinal undertones. Prices can reach $5000 and beyond per pound.

The Exotic Rarity – Moroccan Saffron

Moroccan saffron is noted for its rare availability and distinct characteristics, including its rich flavor and aroma. Its production could be more commercialized, making it a coveted ingredient among chefs and culinary enthusiasts seeking its unique qualities for particular dishes.

Most of Morocco’s saffron comes from the Taliouine region, where the climate and soil provide excellent conditions for growing high quality saffron. With very limited quantities produced, Moroccan saffron is challenging to find and quite expensive.

The Revival – French Saffron

While France was once Europe’s leading saffron producer, its cultivation severely declined after the French Revolution. But in recent years, saffron farming has seen a revival in regions like Quercy, where dedicated producers are bringing back traditional techniques.

This new French saffron boasts an intense aroma and strong coloring. Small batch harvests allow for meticulous hand-picking and sun-drying. While still limited in quantity, this premium French saffron is gaining recognition for rivaling the quality of historic European varieties.

The Unique Microclimate – Swiss Saffron

Switzerland has emerged as an unlikely saffron producer, with its cold climate seemingly unsuitable for the delicate crocus. But the region of Mund in the Valais Canton provides a unique “inner-Alpine” microclimate where saffron thrives.

Munder Safran is hand-picked and slowly sun-dried to draw out aroma and color. The limited harvests yield a saffron of exceptional quality, earning prestigious awards. Though production is small, Swiss saffron has become cherished for its potency and distinct alpine character.

The Organic Artisan – Tasmanian Saffron

On the Australian island of Tasmania, family farms have refined organic techniques to produce limited batches of high quality saffron. Meticulous hand-picking and low humidity drying methods allow the saffron’s natural flavor and color to fully develop.

Tasmanian saffron contains no artificial additives or dyes. It offers a soft, honeyed sweetness complemented by grassy, earthy undertones. For those seeking organic saffron cultivated with care and craftsmanship, Tasmanian saffron fits the bill.

The world’s best saffron comes at a price. But a few precious threads can transform a dish, adding a burst of aroma, vibrant color, and exotic flavor that is well worth the splurge for discerning palates. Treat yourself to a taste of the finest kesar from Kashmir, Spain, Italy, or beyond to experience the height of this golden spice.

How to Select the Best Kesar

When investing in top saffron, here are a few tips for choosing quality:

• Examine threads for vibrant, consistent color with no light or dark spots
• Rub a thread and sniff for a floral, honeyed aroma with no musty notes
• Evaluate thickness and length of threads, which indicates higher quality
• Check lab reports for official ISO score and safranal/crocin content
• Opt for saffron grown in traditional locales tied to quality production
• Avoid cheap “bargain” saffron, which is likely adulterated
• Purchase from reputable brands, cooperatives, or specialty retailers

The world’s best saffron comes at a price. But its superior quality makes it well worth it for an exceptional culinary experience. With knowledge and care, you can seek out and enjoy the finest kesar that world has to offer.