The above manner of dissemination has continued to this every day in different methods to regions whose climatic conditions allow for its cultivation. As the latest immigrants to the United States, some Iranians have taken up its cultivation in the state of California.

 Saffron crocus, crocus satires, is a bulbous perennial of the iris family (Iridaceae). Its plant has long and narrow leaves with no petiole and grows directly out of its bulb in dark green color. Its blossoms are usually seen in individual form but also grow occasionally in clusters.

 Due to the long experience with the cultivation, and the transfer of methods of growing and harvesting from person to person, or generation to generation, Iranian saffron has managed to keep its distinctive qualities in comparison with those produced in other regions of the world. That might also explain why Iranian saffron enjoys such an exceptional recognition for its fragrance, flavor and color at international markets.

 The main saffron cultivation areas in Iran are in eastern and southeastern parts of the country. The Khorassan Province regions has managed to achieve an excellent position on the production and export of saffron over the years. To the extent that some 90% of saffron production in Iran is obtained from there. The Ghaenat region in this province is well known for its quality saffron.

 There are other regions in Iran with a history of cultivation but their production have seen mainly for domestic consumption with minor role in the country's export. These regions are in Fars Province, the Estahbanat mainly, and part of Kerman Province whose production is presently on the rise. In general, since the cultivation of saffron requires strong sunshine and warm climate with clayey or sandy land, the eastern part of Iran has a specially suitable environment for its cultivation. The land area under cultivation in Kerman is estimated at 6,000 hectares.