The word “saffron” is particularly linked to Iran. Iran harvests about 90% of the worlds production of saffron and is the biggest exporter of saffron in the world.
Persian is natural spice also called red gold. It is globally known for its comparable quality, glamorous fragrance, pleasant flavor, and magical coloring strength. Saffron usage is the manufacture of food product, pharmaceutical and the cultivation and production constraints which make saffron the most expensive spice in the world. The scientific name of saffron is Crocus Sativus. Saffron is a small perennial plants in spring time, an onion-like corn produces basal, linear leaves which are surrounded as group at the bottom by cylindrical sheaths. These gray-green leaves have hairy margins and grow to about 8 inches long. About August or September the corn produces a funnel-shaped, reddish-purple(sometimes lilac or white) flower.
These crocus-like flowers appear in late September and the grass like leaves can stay green until the following spring and area in attractive feature in the winter garden. Native to Iran, India the Balkans, and the Eastern Mediterranean region. Saffron is now cultivated in Iran, India, Spain, France, Italy and the middle east, mainly as a culinary herb.