Although the origins of saffron are disputed to where it comes from, but considering the way that the Sowing takes place in the months of June and July and must be hot followed by The harvesting that takes place between the end of October-beginning of November and must be start of winter and should be cold. This makes Iranian weather condition perfect for this species of plant. Most confirm that it comes from Orient, because its cultivation was widely spread in Minor Asia far before the birth of Christ.

 Almost all saffron grows in a belt from Spain in the west to India in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, 250 t (250,000 kg) were produced worldwide. Iran is responsible for around 90–93% of global production, and much of their produce is exported. A few of Iran's drier eastern and southeastern provinces, including Fars, Kerman, and those in the Khorasan region, glean the bulk of modern global production. In 2005, the second-ranked Greece produced 5.7 t (5,700 kg), while Morocco (the Berber region of Taliouine), and India (Kashmir), tied for third rank, each producing 2.3 t (2,300 kg).