Although some doubts remain on its origin, it is believed that saffron originated in North east of Iran where Saffron have been farming from 5 thousands years ago and been used as an aromatic flavorsome spice in foods as well as a medicine for therapy and remedy of several illnesses.
Currently saffron is commercially produced in Iran, Greece, Morocco, Spain, Kashmir and Italy. Iran is the most important producer of saffron both, in terms of volume and quality, and Spain being the largest importer of the spice.
However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, Spain, North America, and Oceania.