Saffron from Kozani
Krokos Kozanis, the red saffron of Greece, has been cultivated in a little patch of the West Macedonia region that spans over 25 villages for the past 400 years. Nowadays, it is produced by a farming cooperative of 900 families who carry a PDO status and make some of the most exquisite Saffron in the world. Among the characteristics that make Greek saffron unique are the limited geographical distribution, thus the microclimate of the cultivation area, and the processing method. Greek Saffron is slow-dried, not toasted. Therefore, it has a more potent and long-lasting aroma. Unlike Asian and Middle-Easter producers, who trim the yellow edges of their Saffron, Greeks keep them intact. This, along with the PDO status, is a testament to quality and originality.
Krokos Kozanis, the red saffron of Greece, has been cultivated in a little patch of the West Macedonia region that spans over 25 villages for the past 400 years. Nowadays, it is produced by a farming cooperative of 900 families who carry a PDO status and make some of the most exquisite Saffron in the world. Among the characteristics that make Greek saffron unique are the limited geographical distribution, thus the microclimate of the cultivation area, and the processing method. Greek Saffron is slow-dried, not toasted. Therefore, it has a more potent and long-lasting aroma. Unlike Asian and Middle-Easter producers, who trim the yellow edges of their Saffron, Greeks keep them intact. This, along with the PDO status, is a testament to quality and originality.
Krokos Kozanis, the red saffron of Greece, has been cultivated in a little patch of the West Macedonia region that spans over 25 villages for the past 400 years. Nowadays, it is produced by a farming cooperative of 900 families who carry a PDO status and make some of the most exquisite Saffron in the world. Among the characteristics that make Greek saffron unique are the limited geographical distribution, thus the microclimate of the cultivation area, and the processing method. Greek Saffron is slow-dried, not toasted. Therefore, it has a more potent and long-lasting aroma. Unlike Asian and Middle-Easter producers, who trim the yellow edges of their Saffron, Greeks keep them intact. This, along with the PDO status, is a testament to quality and originality.
Sourcing
Saffron is obtained by separating the stigmas and stamens from the petals of the Crocus flower.
In the villages of the Kozani prefecture, the flowers that start to grow in October are harvested
by hand, collected in small baskets, and then skilfully slow-dried to preserve their coloring strength and precious oils. Once dry, the red stigmas are separated from the flower by hand and manually packaged into little jars. Saffron plays a fundamental role in the local economy of the remote region of Kozani, as many local families rely on the precious spice for their income. In fact, Greece is the largest Saffron producer in Europe and one of the five most important in the world.
Details
1g/0.04oz glass jar
Product of Greece
