Description
The Krokos Kozanis PDO is a spice taken from the bulb stigmas of the saffron plant, part of the Iridaceae family.
Production Area
The production area of the Krokos Kozanis PDO is within the various municipal areas of Kozani, in the region of West Macedonia in the northern part of Greece.
Production Method
Manual gathering takes place at the beginning of the flower maturation, around the middle of October. The flowers are placed inside the apron pockets or in small baskets and are then transported. Successively, the flowers are placed in small numbers on a table, where petals are separated from stigmas and stamens with the help of a ventilator. The stigmas are dried very carefully, placed on frames of silk or wire mesh and then positioned in ventilated and heated rooms. After that comes the separation of red and yellow stigmas, with manual elimination of pollen and other foreign substances. Next begins the collection of saffron, which is packaged in tins of 3 kg or in plastic containers holding 12 kg, placed in refrigerators at a temperature of 5°C.
Appearance and Flavour
The bulb of Krokos Kozanis PDO is round with a diameter of 2-3 cm, with a fleshy consistency and embraced by a reticular tunic. The flowers, ranging from one to three per bulb, have the shape of an erect cup and, during specific hours of the day, they open up loosing their initial shape. The stigmas have a shiny red-orange colour, with a length of 40-50 mm, a strong flavour and an intense scent.
History
The origins of the Krokos Kozanis PDO can be traced back to the first known written texts, which hold evidence of the word Krokos (crocus, saffron), used with the meaning of flower and scent (e.g., in the Book of Proverbs in the Old Testament). The term crocus is also used in the works of Homer and other authors, meaning flower and colouring substance. As a plant with peculiar properties (colouring, medicinal, seasoning), crocus was in fact known both in Ancient Greece as well as other populations of ancient times. It seems that crocus was cultivated in Greece ever since the Minoan period; this hypothesis is also confirmed by a fresco of that period (1600 B.C.). The crocus cultivation in the Kozani area dates back to the 17th century.
Gastronomy
The Krokos Kozanis PDO should be kept in glass containers, keeping it away from light sources and humidity. The Krokos Kozanis PDO is used in gastronomy, in the confectionary industry and in pharmacy. With its unique taste, it enriches numerous preparations, from rice dishes through to meat or fish courses. It is also perfect served with cheese. Saffron is also used to flavour and give colour to sweets and ice creams.
Marketing
The product is sold as Krokos Kozanis PDO. It is marketed in small packages of 1 gr, 2 gr, 4 gr and 28 gr.
Distinctive Features
The Krokos Kozanis PDO is used for various purposes: in pharmaceutics, in the confectionary industry, in gastronomy, dairy farming, pasta, drinks and finally, for painting. The light and drained terrain of medium fertility, the temperate hot climate and the traditional cultivation and processing techniques are the main factors contributing to the achievement of a high quality product, with particular characteristics and wideranging usage.
