A treasure in our kitchen exclusively from Greece, the Kozani region

The Greek saffron is a PDO product, (Protected designation of origin).  The Product names registered as PDO are those that have the strongest links to the place in which they are produced.
It belongs to the highest quality saffron worldwide and referred to, as the flower of the Mediterranean cuisine included among the most precious and valuable spices from ancient civilizations, for its aromatic, color, pharmaceutical and aphrodisiac properties.

 

 

The history of crocus (or the krokos flower) that produces saffron was already harvested during the Minoan period (from 2,600 to 1,100 BC).

The Greek word “crocus” has its origin in Greek mythology: Crocus was a dear friend of the Greek god, Hermes ( the son of Zeus, a messenger of the gods), while the two friends were playing disc, accidentally, Hermes hit Crocus on the head and wounded him fatally and as he fell to his death, three drops of blood fell in the center of a krokos flower, forming the three stigmas, which constitute the saffron.

 

 

 

Today, the Greek saffron comes exclusively from the  region of Kozani. Its cultivation dates back from the 17th century, offering a unique combination of specific climatic and soil conditions (drained soil of medium fertility with a warm temperate climate), paired with the specialist knowledge on growing and harvesting the plant results in a product of high quality.

For 300 years, the Greek red saffron is systematically cultivated under the Macedonian sun, in the rich soil of Kozani, in western Macedonia and is considered to be of supreme quality, worldwide.