Regional Varieties
Saffron, derived from the Crocus sativus plant, is cultivated naturally in the soil across numerous countries using traditional agricultural methods. As per the most recent estimates, the following nations are recognised for growing saffron through these time-honoured practices:
Iran
The world’s leading producer, accounting for approximately 88–90% of global saffron output. Annual production estimates range from 190 to 430 metric tons, with 336 tons reported in 2020 and over 300 tons projected for 2025. Variability arises from climate challenges and unrecorded local consumption.
India
Predominantly cultivated in Kashmir, production is estimated at 6–25 metric tons per year, with figures of 18–22 tons in recent years (e.g., 22 tons in 2019). Domestic demand often outstrips supply, leading to imports to meet needs.
Afghanistan
An emerging producer, with output rising from 20 metric tons in 2022 to 46–67 tons in 2024, fueled by government support and increasing export opportunities.
Greece
Produces around 6–10 metric tons annually, with the Kozani region serving as a key cultivation area, though exact figures fluctuate year to year.
Spain
Yields approximately 1.5–15 metric tons per year, with the La Mancha region playing a significant role, though production has declined from historical peaks (e.g., 450 kg in 2022).
Italy
Generates about 0.6 metric tons annually, primarily from Sardinia, though some saffron is imported and reprocessed locally.
Turkey
Estimated at 2–3 metric tons per year, with growing interest in saffron cultivation in recent years.
France
Production is minimal, likely less than 1 metric ton, with small-scale efforts in specific regions.
Switzerland
Very limited output, with only a few kilograms produced annually (e.g., in Mund village).
Pakistan
Features small-scale production, estimated at less than 1 metric ton per year.
China
An emerging producer, with output likely below 1 metric ton annually, concentrated in regions like Xinjiang.
Japan
Minimal production, likely less than 0.5 metric tons per year.
Australia
Small-scale cultivation, with production estimated at less than 1 metric ton annually.
United States
Primarily grown in Pennsylvania, with minimal output, likely under 1 metric ton per year.
It is clear that Iran dominates the global saffron market in terms of volume. However, Kashmiri saffron from India follows as a significant contender, distinguished not by quantity but by its superior quality, which often surpasses that of Iranian saffron.
Why Kashmiri Saffron Stands Out
Kashmiri saffron, is widely regarded as the finest saffron available, outshining all other varieties, including those from Iran. Its exceptional quality stems from the unique high-altitude climate of Kashmir, organic cultivation practices, and meticulous hand-processing, which enhance its deep red colour, intense aroma, and robust flavour.
Notably, Kashmiri saffron boasts the highest picrocrocin content—often exceeding 13% of dry matter—contributing to its superior bitterness and taste, a key quality marker under ISO 3632 standards. This surpasses the average picrocrocin levels of even the best Iranian grades. Additionally, its slow sun-drying process preserves a higher concentration of active compounds, such as crocin and safranal, making it unmatched in culinary and medicinal applications.
While Iranian saffron dominates in volume, Kashmiri saffron’s unparalleled quality, backed by its Geographical Indication status, positions it as the best saffron globally, justifying its premium status over all other regional varieties.
