Saffron, or the "red gold," is the most costly spice in the world. Saffron is a spice that comes from the stigma of the flower Crocus sativus and has a unique taste, aroma, and bright yellow-orange colour. Of all countries that produce saffron, Iran is at the top by a landslide.
Iran has a saffron production of 90% of the world's saffron and between 190 and over 430 metric tons every year. Iran dominates in the production of saffron due to the reasons discussed below:
Ideal Climate: Iran has a semi-arid and arid climate with cold winters and warm, dry springs that is best suited for cultivating saffron.
Primary Provinces: Provinces in Iran such as Khorasan, Kerman, and Ilam are the major provinces for saffron cultivation.
Traditional Know-How: Iran's long history in cultivating saffron, combined with high quality manual harvesting expertise, ensures first-rate quality.
Government Support: Policy measures and support programs ensure regular production and export quality.
Worldwide, Iranian saffron is famous for its dark color and strong flavor and is the first choice for culinary and pharmaceutical purposes.
Other Top Saffron Producing Countries
Iran leads in terms of saffron. There are several other countries involved in the international saffron trade. Some of them include India, Spain, Greece, and Morocco.
India
India produces the second-largest quantity of saffron in the world, with annual production ranging from 6 to 22 metric tons. The state of Jammu and Kashmir is the main supplier of saffron. Indian saffron is valued for its aroma and taste, although the nation imports some quantities of saffron due to low production to meet local demand.
Spain
Spain yields the third-largest amount of saffron, from 1 to 8.3 metric tons annually. La Mancha is its principal saffron-producing area. The Spanish saffron is said to have a milder flavor than Iranian but is nonetheless popular in European cuisine.
Greece
Greece produces about 3 to 4 metric tons of saffron each year, most of which is produced in the Kozani region. Greek saffron is of the finest quality and enjoys great popularity across much of Europe.
Morocco
Morocco is the largest saffron-producing nation in Africa, and its production is approximately 1.5 to 2 metric tons each year. The Taliouine region is the center for the production of saffron in Morocco, and the spice from this region has a distinctive taste.
| Rank | Country | Annual Production (Metric Tons) | Notes |
| 1 | Iran | 190 - 430+ | Largest producer (~90% global share), key regions: Khorasan, Kerman; renowned quality |
| 2 | India | 6 - 22 | Mainly Jammu and Kashmir; high-quality but limited output |
| 3 | Spain | 1 - 8.3 | La Mancha region; milder flavor saffron |
| 4 | Greece | 3 - 4 | Kozani region; high-quality saffron |
| 5 | Morocco | 1.5 - 2 | Taliouine region; leading African producer |
Iran's favorable climate, traditional plant cultivation practices, and government incentives make it the outstanding leader in the production of saffron in the world. Though other nations such as India, Spain, Greece, and Morocco cultivate saffron in small amounts, they bring valuable varieties that suit various tastes and markets.
