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Saffron vs Yogurt

Compare Saffron (Iran) and Yogurt (Mesopotamia) side by side — origin, maker, price, materials and what the difference actually means.

The short answer

  • Country Iran Mesopotamia
  • Region Khorasan, Iran Central Asia / Mesopotamia
  • Made since Cultivated since at least the 7th century BC Ancient, likely before 5000 BC
  • Verified record Yes No
  • Source Plants of the World Online, Royal Botanic Gardens, Kew Turkey, Greece, Bulgaria, Iran

Side by side

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Field Saffron Yogurt
CountryIranMesopotamia
Typefoodfood
Maker—Early nomadic herders
RegionKhorasan, IranCentral Asia / Mesopotamia
Made sinceCultivated since at least the 7th century BCAncient, likely before 5000 BC
Verified recordYesNo
Market trend$934/kg (−33.6% since 2016)—
SourcePlants of the World Online, Royal Botanic Gardens, KewTurkey, Greece, Bulgaria, Iran

Saffron

Saffron is the dried crimson stigma of Crocus sativus, a plant that cannot reproduce without human hands. Around 440,000 stigmas make one kilogram, every one of them picked by hand during a few October mornings, which is why it has been the world's most expensive spice for most of recorded history. Iran produces around 90 per cent of the global crop, most of it in Khorasan.

$1.5k$1.2k$837$519201620192022
Export unit value per kg, 2016 to 2022.
  • Three stigmas are cut from each flower, by hand.
  • About 440,000 dried stigmas make one kilogram, from roughly 150,000 flowers.
  • Around forty hours of picking go into a single kilogram.
  • The flowers open only in autumn, and are gathered in the early morning.
  • Crocus sativus is sterile and has no wild population; every plant is propagated by dividing corms.

Read the full story of Saffron

Yogurt

Yogurt was likely an accidental discovery, made when milk carried in warm animal-skin pouches by nomadic herders naturally fermented. The

  • Turkey and Bulgaria both have strong historical claims to yogurt's cultural roots.

Read the full story of Yogurt