7 Amazing Facts About Saffron Production in the World
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. It has a rich golden-yellow hue and a distinctive flavor and aroma. Saffron is one of the most expensive spices in the world, costing up to $5,000 per kg. But what do you know about saffron production in the world? Here are seven amazing facts that will surprise you.
KEY TAKEAWAYS
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”.
Iran is the world’s largest producer of saffron, followed by India, Spain, Greece, and Morocco.
Saffron is one of the most expensive spices in the world, costing up to $5,000 per kg.
Saffron has a rich golden-yellow hue and a distinctive flavor and aroma.
Saffron has many health benefits, such as improving mood, memory, digestion, vision, and blood circulation.
1. Iran is the world’s largest producer of saffron
Iran produces about 90% of the world’s saffron, supplying 430 tons of the total 450 tons of saffron produced worldwide in 2019. Iran has a long history and tradition of saffron cultivation, dating back to ancient times. The climate and soil conditions in Iran are ideal for growing saffron crocuses, which bloom in autumn and require careful harvesting by hand. Iran exports saffron to more than 50 countries, mainly in Europe, Asia, and North America.
2. India is the second largest producer of saffron
India is the second largest producer of saffron, but with a much smaller output than Iran. India produces only 22 tons of saffron annually, mainly in the Kashmir region. Saffron cultivation in India dates back to the 12th century, when Persian rulers introduced it to the country. Saffron is used extensively in Indian cuisine, especially in sweets and rice dishes. Saffron is also considered a symbol of wealth and auspiciousness in India and is used for religious ceremonies and festivals.
3. Spain is the largest consumer of saffron
Spain is the largest consumer of saffron in the world, accounting for about 40% of the global demand. Spain imports most of its saffron from Iran, but also produces some domestically, mainly in the regions of Castilla-La Mancha and Aragon. Saffron is an essential ingredient in Spanish cuisine, especially in paella, a rice dish with meat, seafood, and vegetables. Saffron gives paella its characteristic yellow color and flavor.
4. Greece is the oldest producer of saffron
Greece is one of the oldest producers of saffron in the world, with evidence of saffron cultivation dating back to the Minoan civilization (around 1600 BC). Greece produces about 6 tons of saffron per year, mostly in the Kozani region of northern Greece. Greek saffron is known for its high quality and purity and has been awarded a Protected Designation of Origin (PDO) status by the European Union. Greek saffron is used for culinary, medicinal, and cosmetic purposes.
5. Morocco is the newest producer of saffron
Morocco is one of the newest producers of saffron in the world, having started saffron cultivation in the late 1990s. Morocco produces about 4 tons of saffron per year, mainly in the Taliouine region of southern Morocco. Moroccan saffron is grown organically and sustainably, using traditional methods and respecting the environment. Moroccan saffron is used for cooking, dyeing, and aromatherapy.
TIP
To get the best quality and price for saffron, buy it from reputable sources that provide certificates of origin and purity.
Saffron Production in the World
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. It has a rich golden-yellow hue and a distinctive taste and aroma. Saffron is one of the most expensive spices in the world, costing up to US$5,000 per kg.
Global Demand for Saffron
The global demand for saffron is increasing due to its various applications in food, medicine, cosmetics, and textiles. Saffron is used as a seasoning, coloring, and flavoring agent in many cuisines, especially in Persian, Indian, Spanish, and Moroccan dishes. Saffron is also valued for its health benefits, such as antioxidant, anti-inflammatory, antidepressant, and anticancer properties. Moreover, saffron is used as a natural dye for fabrics and as an ingredient in perfumes and cosmetics.
The global saffron market was valued at US$ 1.2 billion in 2019 and is expected to grow at a compound annual growth rate (CAGR) of 7.3% from 2020 to 2027. The increasing demand for saffron is driven by the rising disposable income, urbanization, and health awareness of consumers. However, the supply of saffron is limited by the low yield, high labor cost, and climatic conditions of saffron cultivation.
Major Saffron Producers
Iran is the world’s leading producer of saffron, supplying 430 tons of the total 450 tons of saffron produced worldwide in 2019. Iran has an 88% share in the production of this product in the world. Iran’s saffron production is expected to reach 500 tons in 2020. Iran’s main saffron producing regions are Khorasan Razavi, South Khorasan, and North Khorasan provinces.
India is the second largest producer of saffron, producing only 22 tons of saffron annually. India’s saffron production accounts for about 5% of the world’s total production. India’s main saffron producing region is Kashmir valley, where saffron cultivation has a history of over 2,000 years. However, India’s saffron production has declined over the years due to climate change, urbanization, pests, diseases, and low-quality standards.
Spain is the third largest producer of saffron, producing about 1.5 tons of saffron annually. Spain’s saffron production accounts for about 0.3% of the world’s total production. Spain’s main saffron producing regions are Castilla-La Mancha, Aragon, Andalusia, and Valencia. Spain’s saffron production has also declined over the years due to competition from cheaper imports, especially from Iran and Morocco.
Greece and Morocco are other major saffron producers in the world, producing about 0.8 tons and 0.6 tons of saffron respectively in 2019. Greece’s saffron production accounts for about 0.2% of the world’s total production. Greece’s main saffron producing region is Kozani in Macedonia. Morocco’s saffron production accounts for about 0.1% of the world’s total production. Morocco’s main saffron producing region is Taliouine in Souss-Massa-Draa.
FREQUENTLY QUESTIONS
What are the benefits of saffron?
Saffron has many health benefits, such as improving mood, memory, digestion, vision, and blood circulation. It also has anti-inflammatory, antioxidant, anticancer, and antidepressant properties.
How much saffron should I use?
Saffron is a very potent spice, so a little goes a long way. The recommended dosage is about 0.1 gram (a pinch) per serving or dish.
How should I store saffron?
Saffron should be stored in an airtight container away from light, heat, and moisture. It can last for several years if stored properly.
How can I tell if saffron is genuine?
Genuine saffron has a deep red color with orange tips and a sweet floral aroma. It should not have any white or yellow threads or any artificial coloring or additives.
How can I use saffron in cooking?
Saffron can be used to flavor and color various dishes, such as rice, soups, stews, sauces, breads, desserts, and drinks. To release its full flavor and color, saffron should be soaked in warm water or milk for about 15 minutes before adding it to the dish.
Reference:
https://managementjournal.usamv.ro/pdf/vol.22_2/Art91.pdf
http://ajp.mums.ac.ir/article_122_fa0adab83a39198419c20125f89ee8bf.pdf
Saffron: leading producers worldwide 2019 | Statista
Saffron Production – CSIR-Indian Institute of Integrative Medicine – IIIM
Economic Aspects of Saffron in the World | SpringerLink
Top 5 Saffron Producing Countries – ESFEDAN Saffron Co.
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