Saffron is obtained by separating the stigmas and stamens from the petals of the Crocus flower.
In the villages of the Kozani prefecture, the flowers that start to grow in October are harvested
by hand, collected in small baskets, and then skilfully slow-dried to preserve their coloring strength and precious oils. Once dry, the red stigmas are separated from the flower by hand and manually packaged into little jars. Saffron plays a fundamental role in the local economy of the remote region of Kozani, as many local families rely on the precious spice for their income. In fact, Greece is the largest Saffron producer in Europe and one of the five most important in the world.

Saffron is a treasured ingredient in several local cuisines worldwide, either as a spice or herbal tea. For recipe inspiration, head to the Journal to try making our Thyme and Saffron Codfish, a typical delicacy from Thessaloniki.