Countries Growing Saffron

Iran ranks first in the world production of saffron, with more than 94 percent of the world yield. Other minor producers of saffron are Spain, India, Greece, Azerbaijan, Morocco, and Italy.

Saffron whose botanical name is crocus sativus is the most expensive spice in the world.

Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like, and earthy notes; according to another such assessment, it tastes of hay, but only with bitter hints. Because it imparts a luminous yellow-orange hue, it is used worldwide in everything from cheeses, confectioneries, and liquors to baked goods, curries, meat dishes, and soups. In past eras, many dishes called for prohibitively copious amounts—hardly for taste, but to parade their wealth.