Spices have driven global trade for millennia, and some remain among the most valuable agricultural products by weight. Saffron — the dried stigmas of the Crocus sativus flower — is the world's most expensive spice by a wide margin, requiring over 150,000 flowers to produce a single kilogram. Vanilla, the second-most expensive spice, is one of the most labour-intensive crops to cultivate, requiring hand-pollination of each orchid flower.
This list ranks the ten most expensive spices in the world by approximate wholesale price per kilogram in US dollars. Prices reflect global commodity market averages and can vary significantly by grade, origin, harvest year, and retail markup.
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Price (USD per kg)
Price (USD per kg)
Saffron
7500 USD/kg
Vanilla
400 USD/kg
Green Cardamom
200 USD/kg
Mahleb (Mahlepi)
125 USD/kg
Fennel Pollen
75 USD/kg
Ceylon Cinnamon (True Cinnamon)
35 USD/kg
Juniper Berries
22 USD/kg
Sumac
20 USD/kg
Cloves
15 USD/kg
Star Anise
15 USD/kg
The ranking
1
Saffron
Saffron, derived from the dried stigmas of Crocus sativus, is the world's most expensive spice by a wide margin, with wholesale prices typically ranging from $5,000 to $10,000 per kg. Approximately 150,000 flowers are needed to produce one kilogram of dried saffron, and each flower must be hand-harvested during a narrow two-week window each autumn. The finest saffron — known as 'Negin' or 'super Negin' — comes from Iran, which produces over 90% of the world's supply.
Source: Crocus sativus stigmasOrigin: Iran (90%+ of global supply)Grade range: $5,000–$10,000/kgAnnual production: ~300 tonnesUse: Culinary, colouring, medicinal
2
Vanilla
Vanilla, sourced from the cured pods of Vanilla planifolia orchids, is the second-most expensive spice, with wholesale prices ranging from $200 to $600 per kg depending on quality and origin. Vanilla is one of the most labour-intensive crops to grow — each flower must be hand-pollinated on the day it blooms, and the pods require months of curing and drying to develop their signature flavour. Madagascar produces roughly 80% of the world's vanilla, followed by Indonesia and Papua New Guinea.
Green cardamom (Elettaria cardamomum), known as the 'Queen of Spices,' is the third-most expensive spice, with wholesale prices ranging from $100 to $300 per kg. Native to the Western Ghats of India, cardamom is a member of the ginger family and is grown primarily in India and Guatemala. The small green pods must be harvested by hand just before ripening, then dried in curing houses. Cardamom is prized for its complex, aromatic flavour used in both sweet and savoury dishes across South Asian, Middle Eastern, and Scandinavian cuisines.
Mahleb, also spelled mahlepi or mahaleb, is a spice made from the ground pits of the St. Lucie cherry (Prunus mahaleb), with wholesale prices ranging from $100 to $150 per kg. Native to the Mediterranean and Middle East, mahleb has a distinctive flavour combining cherry, almond, and rose notes. It is used extensively in Greek, Turkish, Armenian, and Middle Eastern baking, particularly in Easter breads and pastries such as tsoureki and kourabiedes.
Fennel pollen, harvested from the flowers of wild fennel (Foeniculum vulgare), is one of the most expensive spices in the world at $50 to $100 per kg. Sometimes called 'the spice of angels,' fennel pollen has an intense, concentrated anise-and-lemon flavour that is far more potent than fennel seeds. The pollen is harvested by hand in small quantities during a brief flowering window in Mediterranean regions, primarily in Italy and California. It is used by chefs to season meats, seafood, and vegetables.
Ceylon cinnamon, also known as 'true cinnamon' (Cinnamomum verum), is significantly more expensive than the common cassia cinnamon, with wholesale prices ranging from $15 to $50 per kg. Native to Sri Lanka, Ceylon cinnamon is made from the thin inner bark of a specific species of evergreen tree. Unlike cassia, Ceylon cinnamon has a delicate, complex flavour and contains negligible amounts of coumarin, a compound that can be harmful in large doses. The bark is harvested during the rainy season when it peels most easily.
Source: Cinnamomum verum barkOrigin: Sri LankaGrade range: $15–$50/kgAnnual production: ~15,000 tonnesUse: Baking, curries, beverages
7
Juniper Berries
Juniper berries, the dried female cones of the Juniperus communis shrub, wholesale at $15 to $30 per kg. While juniper is best known as the primary flavouring in gin, the berries are also used in European cuisine to season game meats, sauerkraut, and marinades. The berries take two to three years to mature on the shrub, and the best-quality berries are harvested from wild-growing shrubs in the Alps, the Balkans, and Scandinavia.
Source: Juniperus communis conesOrigin: Europe (Alps, Balkans, Scandinavia)Grade range: $15–$30/kgAnnual production: ~2,000 tonnesUse: Culinary, gin production
8
Sumac
Sumac, made from the dried and ground berries of Rhus coriaria, is a tangy, lemony spice widely used in Middle Eastern and Mediterranean cuisines, with wholesale prices of $15 to $25 per kg. The deep red berries are harvested from wild shrubs, dried, and ground into a coarse powder. Sumac is a key ingredient in za'atar spice blends and is used as a table condiment in Turkey, Lebanon, and Iran. It has been used as a souring agent since ancient Roman times, predating the widespread availability of lemons.
Cloves, the dried flower buds of the Syzygium aromaticum tree, wholesale at $10 to $20 per kg. Native to the Maluku Islands (the Spice Islands) of Indonesia, cloves were one of the most valuable spices in the world during the 16th and 17th centuries, sparking colonial conflicts and trading empires. Today, Indonesia produces roughly 70% of the world's cloves. The unopened buds are harvested by hand when they turn pink, then dried until they turn brown. Cloves are used in both sweet and savoury dishes, as well as in mulled beverages and spice blends.
Source: Syzygium aromaticum budsOrigin: Indonesia (70% of supply)Grade range: $10–$20/kgAnnual production: ~100,000 tonnesUse: Culinary, mulled beverages, spice blends
10
Star Anise
Star anise, the dried star-shaped fruit of Illicium verum, wholesale at $10 to $20 per kg. Native to southwestern China and Vietnam, star anise is a key ingredient in Chinese five-spice powder, Vietnamese pho, and many other Asian dishes. The fruit is harvested before it ripens and dried in the sun, turning from green to a dark rust brown. Star anise is also the primary natural source of shikimic acid, the key compound used in the production of the antiviral drug oseltamivir (Tamiflu).
Spices are ranked by typical wholesale price per kilogram (USD/kg) as reported by international commodity price indices, trade publications, and agricultural market reports. Prices represent mid-range wholesale averages for standard commercial grades in 2025–2026. Ultra-premium retail prices, vintage-specific pricing, and single-origin specialty grades are excluded in favour of broad market averages. Prices are approximate and fluctuate with harvest conditions, market demand, and currency exchange rates.
FAQ
What is the most expensive spice in the world?
Saffron is the world's most expensive spice, with wholesale prices ranging from $5,000 to $10,000 per kg. Its high price is driven by the extreme labour required to harvest it — it takes approximately 150,000 Crocus sativus flowers to produce one kilogram of dried saffron, and each flower must be harvested by hand.
Why is vanilla so expensive?
Vanilla is expensive because the vanilla orchid (Vanilla planifolia) requires hand-pollination on the day each flower blooms — a task that must be done by skilled workers. The green pods then need months of curing and drying to develop their flavour. Madagascar produces about 80% of the world's vanilla, making the crop vulnerable to cyclones, political instability, and theft.
What is the difference between Ceylon cinnamon and cassia cinnamon?
Ceylon cinnamon (Cinnamomum verum), also called 'true cinnamon,' is more expensive and has a milder, more complex flavour than cassia cinnamon (Cinnamomum cassia). Ceylon contains only trace amounts of coumarin, a compound that can cause liver damage in high doses, while cassia contains significant amounts. Most 'cinnamon' sold in supermarkets in North America is actually cassia, not true Ceylon cinnamon.