The crocus flower, from which saffron is derived,
was already being harvested during the Minoan period (2600-1100 BC). Furthermore, references to the crocus flower and its stigmas appear in early literary texts such as the works of Homer, the Old Testament, and in Greek mythology.
Today, Greek saffron comes exclusively from the region of Kozani. Its cultivation in this area dates back to the 17th century, as the unique soil and climate conditions (well-drained, moderately fertile soil, and a warm temperate climate), combined with specialized knowledge of cultivation and harvesting, result in a product of exceptional quality. The crocus flowers begin to appear in mid-October and bloom for 20 to 25 days. During harvesting, the flowers are carefully handpicked from sunrise to sunset. They are then gathered on a special table where, using an electric fan, the stamens and stigmas are separated from the rest of the flower. The most critical and challenging stage is the drying process, which requires particular attention and skill. The fresh stigmas are laid out in thin layers on sieves with a silk base. They are then moved to well-ventilated, heated rooms. All these processes are done entirely by hand and last between 20 and 60 days.
Since 1999, Kozani saffron has been registered as a Protected Designation of Origin (PDO) product, and in recent years, it has been the subject of intensive research in many university laboratories in Greece and abroad.
Crocus is considered a powerful aid in strengthening the body’s immune defense, as it possesses strong antioxidant, anti-inflammatory, antithrombotic, and vasodilatory properties.
Its key active components are picrocrocin, safranal, crocin, lycopene, zeaxanthin, vitamins B and B2, carotene α, β, and γ, carbohydrates, and essential oil. These are believed to be responsible for many of the beneficial properties attributed to Kozani saffron.