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.