The most expensive spice by weight is saffron, derived from the flower of Crocus sativus, commonly known as the saffron crocus. Each flower produces three red stigmas, which are harvested by hand, making the process labor-intensive and time-consuming. This labor-intensive harvest, combined with the large number of flowers required to yield a small amount of saffron, contributes to its high cost, sometimes reaching thousands of dollars per pound. Saffron is prized not only for its flavor and coloring properties in culinary dishes but also for its purported health benefits. Its unique taste and vibrant hue make it a sought-after ingredient worldwide.