Answer:
I think it is mostly grown in Kashmir and Iran
Explanation:
Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. One of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus. The resulting dried "threads" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes.
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.
So far, Iran tops the list for Saffron. Almost 95% of the world mass of Saffron is produced by Iran.
Afghanistan has resumed cultivation in recent years; in restive Kashmir it has waned. In countries such as Austria, England, Germany, and Switzerland, only select locales continue the harvest.
Minute amount of cultivation occurs in Tasmania, China, Egypt, France, Israel, Mexico, New Zealand, Turkey (especially Safranbolu), California, and Central Africa.
