The vast majority of saffron is produced in a wide geographical belt
extending from the Mediterranean in the west to Kashmir in the east. Small
amounts are produced outside of this zone on all continents except
Antarctica. Annually, some 300 tonnes of saffron spice, both the whole
stigmas and in powdered form, are produced worldwide. This is compared
to the 50 tonnes of top-grade "coupe" saffron produced annually in 1991.
Iran, Spain, India, Greece, Azerbaijan, Morocco, and Italy (in decreasing
order of production) are the major producers of saffron.
Iran produces about 90% of the world's saffron in each year. Which
means that most of the saffron on sale in the world is Iranian - labeled or
not.
Iran is one of the oldest regions known to have cultivated saffron. Iranian
saffron is a superior product. It has a good colour and excellent flavour
and will not disappoint.