Trade and use of saffron 93.7 percent of the year's global total mass; much of the Iranian crop was bound for export. In the same year, second-ranked Greece produced . Morocco and Kashmir-India: Most of the region's saffron is grown in the more climatically suitable "Valley of Kashmir", which is in Indian state of Jammu and Kashmir ; region of Kashmir, tied as the next-highest producer, each produced . In decreasing order, Iran, Greece, Morocco, the Kashmir (Jammu and Kashmir-India), Azerbaijan, Spain, and Italy dominate the world harvest. In Iran, the world's leading producer, the erstwhile and northeasterly Khorasan Province, which in 2004 was divided
History of saffron merchants, and Knights. Its first uses are documented in the south-west of the Kingdom around 1250. It is indeed unlikely that Kings and Religious didn't try growing Crocus sativus by that time: Saffron was rare, expensive, and demanded, and Crocus sativus could be farmed under France's latitudes. By the 14th century, the wide use of saffron for spicing and coloring food is documented in recipe books such as the "Viandier de Taillevent", written by the King's cook. And by the 15th century, local saffron farming is attested with taxes levied by the religious power, which reveal how important saffron crops