How Saffron, a Precious Import, Became an American Cash Crop
4th January 2025
Today, farms are growing saffron in California, Washington, Texas, Pennsylvania and Vermont. Martha Stewart (of course) has saffron planted on her farm in Katonah, N.Y. And the Philipps have sold more than $1 million worth of corms to 24,000 customers.
Saffron’s fragrant, crimson threads have played a key role in many of the world’s great cuisines since ancient times. They add a golden color and subtle bass note to Indian sweets, Moroccan tagines, Spanish paellas, French bouillabaisse and tachin, a classic Iranian rice dish layered with meat and dried fruit. Today, Iran is the largest producer of saffron in the world, but because of trade restrictions, shoppers in the United States will find the spice imported from countries like Spain, India and Afghanistan.