Krokos Kozanis

Krokos Kozanis (Κρόκος Κοζάνης) is a variety of saffron produced in the Kozani region of Greece and granted Protected Designation of Origin (PDO) status by the European Union. This PDO certification guarantees that all stages of production processing and preparation take place within this specific region. Krokos Kozanis is particularly defined by its high coloring strength and intense aroma. The production process relies on a specialized body of knowledge (know-how) that extends back to ancient times in the stages of harvesting drying and packaging.

The crocus flower (crocus or krokos) that produces saffron was harvested on the island of Crete during the Minoan period (2600 BCE to 1100 BCE). The fresco titled "The Saffron Gatherer" dated to 1600 BCE depicts a young woman collecting saffron and reflects the importance of the product at that time.

In addition both the flower (krokos) and saffron itself are referenced in some of the earliest literary texts such as those by Homer and the Old Testament as well as in Greek mythology. According to a mythological account Hermes the son of Zeus and messenger of the gods accidentally killed his close mortal friend Krokos during a game of discus. As Krokos lay dying three drops of his blood fell onto the center of a crocus flower and formed the three stigma that constitute saffron.

Today Greek saffron comes exclusively from the Kozani region. The history of saffron cultivation in this area dates back to the 17th century. The Kozani region offers a unique combination of specific climatic and soil conditions: moderately fertile well-drained soil structure and a warm temperate climate. This terroir combined with local expertise in cultivation and harvesting ensures the production of a high-quality product.

Krokos flowers begin to emerge from mid-October over a period of 20 to 25 days. The harvesting process involves manually collecting the flowers from sunrise to sunset. The harvested flowers are carefully piled onto aprons or baskets.

The collected flowers are then placed on special tables. Using an electric fan the stamens (male organs) and stigma (female organs) are separated from the rest of the flower.

The most important and delicate stage of the process is drying which requires great care and skill. If not properly executed the quality and distinctive characteristics of the spice may be altered. Fresh stigma are spread in thin layers on frames with a silk base. These frames are then placed in well-ventilated heated rooms. This entirely manual drying process lasts between 20 and 60 days.

After drying the stigma must be sorted cleaned and placed in containers for delivery to the cooperative. All these procedures must be completed by the end of March.

When delivered to the cooperative the saffron is specifically tested for moisture content to prevent the risk of fungal proliferation which could spoil the product. The moisture level must not exceed 8 to 11.5 percent. Additional checks are performed to ensure the absence of foreign matter and to verify that pollen levels are not excessively high.

After passing all quality controls the saffron is packaged. When sold as a culinary spice it is typically available in packages of one two four and 28 grams. However smaller quantities ranging from 0.25 gram to one gram in powdered form are also available.

Krokos Kozanis is used in small quantities as a food ingredient due to its intense aroma. It is commonly used to perfume rice and to accompany fish or poultry dishes.

Moreover the distinctive coloring strength of Krokos Kozanis PDO makes it suitable for use in dye production or fabric dyeing. Additionally due to its therapeutic properties it can be found in cosmetic or pharmaceutical products.