Saffron is the world's most expensive spice because its harvest and packaging requires a lot of manual labor, and because of its distinctive color, smell and flavor. Since the Antiquity, saffron was renowned because of its tasty essence, rich color and health benefit qualities. Its history in modern Greece starts when merchants of Kozani carried seeds of saffron in their hometown around the 17th century and started cultivation in the region around the village "krokos" where the saffron got its Greek name; for hundreds of years now, Krokos has been cultivated and grown under the sun of Macedonia, in the Kozani Prefecture. The ideal cultivation conditions have elevated the quality of the Greek Saffron as one of the best in a the world, and later resulted in the registration of the name “KROKOS KOZANIS” as Protected Designation of Origin (PDO).
The valuable stigmata of the beautiful saffron flower are collected by hand and carefully dried. Every flower usually carries 3-4 stems; it takes about 150.000 flowers to produce approximately 1.000 grammars of red saffron; due to this laborious production, it is said that an ounce of saffron is more expensive than an ounce of gold!
This beautiful spice is used in different industries for each of its qualities; to enjoy its taste many chefs use it in their recipes, to achieve high quality of color it was used in fabric dyes, its distinguished aroma was used in perfumes, wines and hair products. Nowadays, its high price has prohibited the wide use, and it is mostly used in cooking and baking.
It's a fantastic ingredient for risotto, orzo, paella, bouillabaisse, stew, and red sauces and it's also added for flavor in pasta, rice, soups, poultry, meat and fish.
- Protected Designation of Origin (PDO)
- Product of Kozani, Greece
Product Cautions and Directions
- Store in a cool and dry place
- Greek Red Saffron - Krokos Kozanis