Today saffron is widely used in the food industry as one of the ingredients in dehydrated food stuff, mixes, soups, ice cream and many other processed food products. In Iran a great number of foods are cooked using saffron. But Iranians are not the only people who appreciate it. Saffron constitutes an irreplaceable condiment in so many international dishes. In Indian and Sub-continent cuisine, saffron has varied uses, a necessity in many dishes, specially used with milk. In the Middle-East it is extensively used in rice, coffee, desserts. In the Arab countries of the Gulf, visitors are welcomed with a drink prepared from coffee, saffron and cardamom. Tea is also prepared with saffron. A refreshing saffron-syrup can be prepared at home. In Spain, "Spanish Paella" and "Zarzuela de Pescado" are recognized throughout the world and any visitor who comes to Spain, will not leave this country without tasting what they call the typical Spanish cuisine.
In Italy, "Rissotto A La Milanese" has become the Italian dish par excellence. In Sweden, there exists a tradition to give greetings to family members and friends and offer them "Saffron Cake". In Japan, the use of saffron is also increasing. Japanese are great consumers of raw fish, particular about its presentation. Saffron enhances the taste of fish, also giving it a yellow-golden color.