Saffron consists of the dried stigmas from the flowers of the plant species Crocus sativus L. Cultivations of saffron have been found in all regions surrounding the Mediterranean basin, and especially in the Eastern regions.
The most important area of origin has always been and still is Persia, followed by India, Greece and Morocco. Spain is a major saffron exporter, but does not have noteworthy saffron cultivations.
A major problem in saffron trading is adulterations and mislabellings of origins, invited by the high costs of the spice. Eusano has attacked this issue by identification of traceable and reliable sources of saffron, and through Eusano-organised cultivation programs.