Hellenic Forums Omogenia - YASOU - Hellenism: Greek red saffron

Greek red saffron or 'Krokos Kozanis'
(Kozani Saffron/Crocus)

Companies in Britain and the US have expressed interest in the saffron produced in Kozani, the president of the Compulsory Cooperative of Kozani Crocus Producers, Nikos Patsiouras, told ANA-MPA on Friday.Within that framework, members of the Cooperative will meet with representatives of the two countries in March in Athens, on the sidelines of a conference being organized on March 11 under the aegis of the Western Macedonia regional authority.

Patsiouras also said that the Greek crocus has surged in popularity in Turkey, Denmark and Sweden, following contracts signed by the Cooperative with companies in those countries. The contracts provide for the exclusive distribution of Kozani crocus in the companies' respective national markets, with emphasis on major supermarket chains and specialty food shops.

Greek red saffron or 'Krokos Kozanis', is considered to be one of the best saffrons in the world. The stigmata is extracted by hand from the freshly harvested flowers and then laid out to dry. Once dried they are irregular, deep orange threads. It takes about 50,000 stigmata of Crocus Sativus Linneaus to make 100g of red saffron.

Saffron cultivation is believed to date back to prehistoric Greece.

Etymologically, the word crocus has its origin from the Greek word "croci" which means weft, the thread used for weaving on a loom.

Mythologically, according to Ovid, the plant took its name from the youth Crocus, who after witnessing in despair the death of fair Smilax was transformed into this flower.

Known since antiquity, saffron it was one of the most desired and expensive spices of ancient Greeks, Egyptians and Romans for its aroma, color and aphrodisiac properties.

It was quite popular among the Phoenician traders, who carried it wherever they traveled. The ancient Assyrians used saffron for medical purposes.

Hippocrates and other Greek doctors of his time, like Dioskourides and Galinos mention crocus as a drug or a therapeutical herb.

From the writings of Homer, who calls dawn "crocus veil", Aeschylus, Pindar, and others, it is known that the crocus was considered a rare pharmaceutical plant of ancient Greece with unique properties. It is referred to throughout ancient history and in the course of many medical writings of the classical Greek and Roman times all the way to the Middle Ages.

Another saffron use in ancient Greece was that of perfumery.

The history of red saffron in modern Greece starts in the 17th century when traders from Kozani, Macedonia, brought the red saffron from Austria.

For 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek sun, in the rich soil of a unique area in Kozani, in western Macedonia.

>> http://www.greekembassy.org/Embassy/cont...p;article=16875

----------------------------------------------------------------------------------------------

Safron
(by Kerasma > Greek Meditteranean Gastronomy)

Saffron is the most precious and expensive spice in the world. The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, "Crocus Sativus Linneaus". Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments.

"Crocus Sativus Linneaus" contains crocin, the source of its strong coloring property, bitter-crocin, which offers the distinctive aroma and taste and essential oils, which are responsible for its therapeutic properties.

Known since antiquity, saffron it was one of the most desired and expensive spices of ancient Greeks, Egyptians and Romans for its aroma, color and aphrodisiac properties. It was quite popular among the Phoenician traders, who carried it wherever they traveled. The ancient Assyrians used saffron for medical purposes.

The history of red saffron in modern Greece starts in the 17th century when red saffron was cultivated in the area of Kozani in Macedonia. For more than 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek sun, in the rich soil of a unique area including many small towns of Kozani in West Macedonia.

As a therapeutical plant, saffron it is considered an excellent stomach ailment and an antispasmodic, helps digestion and increases appetite. It is also relieves renal colic, reduces stomachaches and relieves tension. It is also a fact that even since antiquity, crocus was attributed to have aphrodisiac properties. Many writers along with Greek mythology sources associate crocus with fertility. Crocus in general is an excellent stimulant.

As a spice it is used for colouring and flavor improving while giving a distinct aroma and a beautiful golden color. There is a great list of foods where saffron is added including cheese products such as cottage cheese and parmesan, soups, chicken and meat, various spirits, pasta and rice. To use saffron, either infuse a few threads in a cup of hot water and add the colored liquid towards the end of cooking, or crumble the threads and add directly to the pot. Alternatively, dry roast, crumble and then steep the crumbled threads. Unlike other spices, a good pinch will suffice to add flavor and color most dishes. Cook with red Greek saffron and indulge in its excellent flavor.

>> http://www.kerasma.gr/pages.asp?pageid=33&langid=2

--------------------
Βρήκες ακατάλληλη στιγμή να με ανταμώσεις. Eγώ δεν έχω τίποτα, πάλι σου το θυμίζω. Mια καρδια μου έμεινε ♥ παρ’την, σου την χαρίζω. Δεν έχω όνειρο, ούτε φτερά για να πετάξω ...