GREEK SAFFRON

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GREEK SAFFRON, AN INTERNATIONAL EXCELLENCE OF THE MEDITERRANEAN CUISINE

Kozani is a small town nestled in a green and lush valley situated in northern Greece which has become famous for producing the renowned red gold, the saffron. The organic saffron which is considered by most chefs to be the best quality of saffron as for perfume, flavour and colour is produced here.

All production is done manually and this guarantees the best integrity and therefore the preservation of the organoleptic qualities of the organic saffron pistols. Cultivated in the fields of producers that join the Cooperative of Kozanis, the saffron flowers are hand-picked and dried extending them side by side.

The colour of saffron is red flare, its intense aroma as well as the aromas it releases render it one of the most sought after and therefore one of the most precious in the world.

THE GREEK SAFFRON, IS THE MOST PRECIOUS SPICE IN THE MEDITERRAEAN SEA

Saffron production in Greece has ancient origins, numerous paintings found on the island of Santorini as well as in other parts of the country show saffron pickers working in the fields. Saffron has always been one of the main ingredients of traditional Mediterranean cuisine, its high quality and high value have made it one of the most sought after trading products throughout the Mediterranean basin.

Today, like then, the Greek saffron is a symbol of excellence and good cooking. A dish cooked with saffron pistols (or saffron powder) gives off taste and flavours typical of the Mediterranean area.