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Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price?

In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever.

Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units.

To get in touch with the show, please email: thefoodchain@bbc.co.uk

Producer: Izzy Greenfield
Reporting: Irshad Hussain