Trade and use of saffron Church in Pennsylvania. In recent decades cultivation has spread to New Zealand, Tasmania, and California. Iran has accounted for around 90–93 percent of recent annual world production and thereby dominates the export market on a by-quantity basis. Almost all saffron grows in a belt bounded by the Mediterranean in the west and mountainous Kashmir in the east. All other continents except Antarctica produce smaller amounts. In 1991, Some of whole threads and powder are gleaned yearly, of which is top-grade "coupe" saffron. Iran is by far the world's most important producer: in 2005 it grossed some of dry threads, or
Trade and use of saffron buns" signify Methodist Sunday School outings and activities. Moroccans use saffron in their "tajine"-prepared dishes, including "kefta" (meatballs with tomato), "mqualli" (a citron-chicken dish), and "mrouzia" (succulent lamb dressed with plums and almonds). Saffron is key in the "chermoula" herb mixture that flavours many Moroccan dishes. Uzbeks use it in a special rice-based offering known as "wedding "plov"" (cf. pilaf). Saffron is also essential in "chelow kabab", the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari bhath - a semolina based dessert from Karnataka. South Asian cuisines also use