The worlds most expensive spice is Saffron. The spice is derived from the stigmas of the crocus sativus flower
It takes approx. 1/4 million crocus flower stigmas from an estimated 60k to 80k Crocus blossoms to make a single lb of saffron and is the reason why it is the world’s most expensive spice.
A Myth tells us of Krocus a greek mortal who fell in love with the Nymph Smilax. But she refused Krocus,and the Gods turned Krocus into a flower. A native of the Mediterranean, saffron is now imported primarily from Spain, where Moslems had introduced it in the 8th century along with rice and sugar. Saffron is cultivated in Spain ,India, Turkey, Iran, and China. Saffron was used to scent the baths and public halls of Imperial Rome. The Romans initially brought saffron to England, though it was lost to them in the Dark Ages. It is claimed that in the 14th century a pilgrim to the Holy Land, smuggled back one crocus bulb in a hollow staff from which all English saffron supposedly descends.
Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like. It's color is a bright orange-red, and has a bitter honey taste
Because of its expense, intense flavor, and strong dying properties, very little saffron is required for cooking purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder. It is easier however, to steep the saffron in hot water— a pinch to a cup will create the desired flavor and color. Saffron appears in Middle Eastern, Mediterranean and Asian cuisines.