Scientifically known as Crocus sativus, is a plant from the Iridaceae family, genus Crocus, and is considered the most expensive, best, and most fragrant spice in the world, used in cooking. The saffron bulb has a brown outer layer for protection. Most sources consider Iran as the birthplace of saffron. The largest production of saffron in the world comes from South Khorasan and Razavi Khorasan provinces in Iran. Currently, Iran harvests over 99% of the world’s saffron. Iran is the largest exporter of saffron, and China is the largest importer. The global export value of this product is around 275.84 million dollars, sometimes even reaching billions of dollars. Despite Iran's leading position in saffron production, challenges such as raw export, price fluctuations, and counterfeit saffron entering the global market are obstacles to the sustainable development of the saffron industry.