The costliest spice on earth is always in hot demand. In very few countries Kesar is being cultivated. In India saffron is cultivated once in a year and consumed throughout the year. The three mogar is being plucked from saffron flower which later becomes Kesar. It takes 1 lakh flowers to produce 1kg of saffron and output is typically just half a kg per hectare Kashmiri saffron is considered the best in the world of colour, aroma & taste. Pure kesar is always bitter in taste.