Crocus sativus
Country of Origin: Greece
Crocus Saffron or Red Saffron
Kozani saffron or Greek saffron is one of the top and most valuable spices in the world. Kozani saffron is considered one of the best and most quality varieties of red saffron in the world, and this is due to the climatic and soil conditions in which the flower grows but also to the unique know-how of the inhabitants of the area of Kozani.
The Kozani saffron is harvested exclusively by hand. Every October at the end of the month, the purple flowers of the plant are ready to offer their stigmas. The harvesting process takes about 20-25 days and the stigmas (threads) are removed from the flower by hand. Each flower will give three stigmas, so it takes more than 100,000 stigmas to produce half a kilo of the product. This is what makes Kozani saffron the most expensive spice in the world.
Kozani saffron is used in cooking for its special aroma and for its coloring properties. Two or three stigmas are enough to give flavour and their unique yellow color to pilaf, rice, risotto with seafood, potatoes, soups, chicken, lamb, legumes, even pastry recipes. Saffron blends harmoniously with recipes that contain citrus fruits, cinnamon, cardamom and vanilla.
Ideally, soak the desired amount of stigmas in a little water, 1 hour before adding them to your recipe.
Kozani Crocus or red saffron combines perfectly with cardamom, cassia cinnamon, turmeric and honey