Excessive consumption of saffron reduces blood pressure and dilutes the blood too much which may cause complications such as nosebleeds or uterine bleeding in women. It can also cause vomiting, decreased heart rate, nosebleeds, eyelid and lip bleeding, and dizziness, lethargy, jaundice, and other serious complications that can even lead to death. Read more
Iran Is the biggest saffron producer in world. Saffron production in Iran this year is 500 tons, which is 402 tons last year and 96 tons has been added to saffron production in Iran. The area under saffron cultivation in Iran this year is 188 thousand hectares, which was 115 thousand hectares last year. This shows that the main reason for the increase of 96 tons of saffron this year is the increase in yield.
Spain harvests about 1.5 tons of saffron a year, but its exports are about 90 tons; this means exporting Iranian saffron with its own brand. Last year, 122,000 hectares of saffron were planted in the world, of which 115,000 hectares belonged to Iran. Performance and production of saffron per hectare in all countries is on average 4 kg, but it is 3.3 kg in Iran. if the conditions and cultivation are done properly and practically, 20 kilos of saffron will be harvested per hectare.
*Please note that all of these statistics are approximate.
Saffron is currently being cultivated more or less intensely in Iran, India (Kashmir valley), Greece, Morocco, Spain, Italy, Turkey, France, Switzerland, Pakistan, China, Japan, Afghanistan and recently in Australia. By the way, Iran is the world’s most important producer.
In an interview with Tehran-based English newspaper, Iran Daily, Gholamreza Miri added Iran produced saffron valued at $373.33 million in the year to March 2018. He noted that according to figures released by Iran’s Agricultural Jihad Ministry, Iran produced 336 tons of saffron in the year to March 2018. That 20% percent of it is used for internal usage and 80% , near 270 tons, for export.
saffron is an exotic spice known to ancient writers such as Hippocrates. It comes from the purple crocus flower, related to the lily, containing three delicate fronds, or threads. It’s indigenous to warm, humid climates, such as Iran, the Middle East, and Spain with uses ranging from textile-dying to its spicy goodness. But the nutritional aspects it imparts are as dramatic as its vibrant hue.