Saffron is the most expensive spice in the world. By weight it's worth more than gold. Prized for its intense colour, aroma and flavour, the dried stigmas from the crocus flower are used in Middle Eastern and European cooking. Twelve years ago a Tasmanian couple decided to try growing saffron, even though no-one had ever managed to grow it south of the equator. After a devastating false start they've established themselves as Australia's only saffron suppliers.