Saffron is originally from the Near and Middle East, and has long been prized as a spice, remedy, perfume and dye. Known to the Greeks and the Romans, it was neglected in Europe from the 5th century CE. It was reintroduced to Spain by the Arabs in the 10th century, and gained esteem in the cuisine of the Middle Ages and the Renaissance. Saffron is still highly sought after and the most expensive spice in the world. Some 150 000 flowers must be picked by hand to obtain one kilogramme of saffron.