With a price tag of up to €30,000 per kilogram, saffron is the most expensive spice in the world. Sometimes it even exceeds the price of gold. Its typical aroma is produced by the apocarotenoid Safranal. Saffron is harvested from the flowers of the saffron crocus (Crocus sativus), which blooms solely in autumn. In order to yield one kilogram of saffron, 150,000 to 200,000 flowers must be harvested by hand—skilled pickers can collect 60 to 80 grams per day. Subsequently, the three stigmas of each flower are also separated manually and dried. These threads then constitute the spice saffron. Approximately 200 tonnes of saffron threads are harvested worldwide each year.