Other countries still grow Saffron such as Iran (see below) and the Kashmir region of India.

Saffron has the ability to infuse both colour and flavour into dishes such as Paella and Bouillabaisse. It blends well with other spices to lend depth and richness to cooking. Saffron can also be used to make saffron buns or cakes, as is traditional in Cornwall. It is common in India for this spice to be added to lamb dishes. Saffron can also add flavour and colour to drinks.

Saffron strands can either be added directly to the cooking pot or can be ground down. Some people like to pre-soak their saffron in either water overnight or warm milk for 10-15 minutes prior to use to help fully release the colour and flavours.