Greece’s much revered saffron is renowned for its deep, crimson color and full, almost intoxicating aroma. The Sumerians used saffron for its medicinal properties. Time-tested and delicious, it’s one of the finest saffrons in the world. Now, though, it is one of the most ardently used spices in contemporary Greek cooking and an ingredient that has found its way into the ever-growing range of functional foods and teas. Unlike the industrial production saffron, organic saffron needs more patience to send out fragrance and a golden-yellow hue. Use it: mostly in sauces and vegetables. It is also used in Kashmiri marriage and occasional cuisine namely Wazwan , where chicken is cooked in its heated aromatic solution, … First, it’s plucked and gathered up in baskets and crates. Saffron is used to make pilaf, lamb meat dishes, and added to veal and young lamb. The age and maturity and the saffron is a very important point. Saffron is a very expensive spice, used to flavour and colour food. 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. You can also add saffron to melted butter. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. When identifying the amount of saffron to use when cooking, bear in mind that the flavor of the saffron will get stronger on the second day. Saffron is also cultivated in Spain, the Middle East, East Texas and India but it does not grow as well in India because it needs to be dried for long dry periods. Coriander was very popular in antiquity, as ancient Greeks believed that it could secure immortality of the soul. saffron in cooking s a spice it is used for colouring and flavour improving while giving a distinct aroma and a beautiful golden colour. The temperatures chill bones young and old. Use it mostly in traditional sweets, in red meat dishes and sauces, in salads and liqueurs. For ground saffron, it is best to start with saffron threads and lightly toast and grind them yourself. So let me tell you a bit about the plant that produces this most expensive spice before we get to how to prepare and use saffron. Krokos Kozanis, or saffron, has flavored the foods and drinks of Greece forever. Cardamom has a strong piquant taste with lemon and pine notes. They also used saffron as mascara, stirred saffron threads into their wines, strewn it in the halls and streets as a potpourri and offered it to their deities. The use of saffron is not limited to the kitchen. Up until a few years ago, it was sold almost entirely in bulk to Italy and Spain. All content included on this site consists intellectual property of GNTO and you are not allowed to reproduce the whole or part of this work in any way. Saffron has been part of the Greek flora for ages, but came to be a commercial crop in Macedonia only in the late 19th century, specifically in the prefecture of Kozani, in the beautiful fertile lake region of Macedonia, home to some of the country’s most delicious red and rosé wines, and to this seductive, delicate spice. Saffron made its way to the damp, humid villages of Kozani only as recently as the 17th century, by local merchants who carried the crocus bulbs back with them from Austria. Ginger has a strong piquant taste, leaving a tickling sensation on the tongue. In Kozani itself, it was mainly used to flavor local distilled spirits (tsipouro) and coffee. It is used extensively in the cosmetic industry, especially as a fragrance in perfumes. Saffron works best with moderate use of herbs like cilantro, basil, and rosemary. Krokos Kozanis, or Greek Saffron, is highly aromatic and intensely flavored. Nutmeg has a nice strong penetrating aroma and an intense, almost sweet taste. The spice saffron is obtained from the pistils of a small purple flower (crocus) grown in Iran, Spain, Greece, and Kashmir.The highly prized red saffron threads are used widely, especially in Persian cooking. Roman colonists took saffron with them when they settled in southern Gaul, where it was extensively cultivated until the AD 271. The ritual is done: saffron is ready for use. Shipped as saffron threads, for grinding by hand before use. The Culinary Uses of Saffron. Use it either grated or in the form of syrup to season your sweets and sauces. Before using saffron, it is pre-soaked in water or milk. Greece lies at the crossroads of East and West, and its cuisine has received various influences from its neighbours. According to Greek mythology, the word mint comes from Minthe; a Greek nymph who was loved by Pluto, and was changed into a plant Peppermint is often used to flavor candy and desserts, while spearmint is often found in teas, sauces, and jellies that are served with meat, as well as vegetables, like potatoes and carrots. Happily, the flavour is better if you use just a little – too much, and it tastes too bitter. Visitgreece.gr is the official tourism web site for Greece, run by the Greek National Tourism Organisation, where you'll find information on the main tourist destinations, such as cities, beaches, as well as activities, events and much more! 2. Cooking With Saffron . In India it is used with rice and some sweets, whilst in France and Spain it is popular in fish-based dishes. Do use saffron with the right complementary herbs. There is no doubt that cinnamon is its true match, yet a combination of nutmeg and cloves is a fine one as well. Both are inside the crocus’s little bell-like cavity. 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Stuffed courgette with saffron It is said that classical Persian is the very first language that has the use of saffron (or Zaferan, as more commonly known around Iran) registered in the cooking department. Also bake pies, tarts, and prepare sweets and syrups with a pinch of cloves, add them to fruits, walnuts and honey or season your favourite liqueur with them. Considered one of the most prized and covetable plants on the planet, saffron is the 24-karat gold of spices. In Greek and Roman times, it was used as a medicine and a dye as well as in cooking and as a flavoring for wine. How to use saffron in cooking. Saffron is a spice with a distinct taste and aroma. Having a light violet aroma, a wonderful slightly bitter taste and a unique yellow colour, saffron takes creations in pastry, cooking, cheese making and liquor-making to great heights. Spices and herbs, the soul of every national cuisine, constitute an integral part of the Greek cuisine which is known for its ability to combine different elements wisely, with a unique sense of proportion and equilibrium. Just use a pinch of saffron powder in stews and soups that can serve 4-6 people. Locals plant saffron every summer and when autumn comes, they remove the stigmas of the flower by hand and dry them thoroughly to make crimson slim threads. How about sneaking inside the Greek pantry and getting to know them better? Do add saffron near the beginning of the cooking time. Overview Information Saffron is a plant. Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. This association of saffron with the divine was not limited to one place or culture: Some of the earliest Greek depictions of saffron harvesting show the process overseen by a goddess. Krokos Kozanis, one of Greece’s many PDO products, is grown and harvested by about 1,500 families in the 39 villages and hamlets around the city of Kozani. Greek Saffron, Krokos Kozanis – From a Tiny Flower, Big Flavor. Saffron is being used in many different ways: for its flavor in the kitchen, for its color in cosmetics and paint, for its healing properties in the pharmaceutical sector. If you're curious about saffron, the enticingly fragrant spice that leaves a golden hue wherever it goes, you've come to the right place. This ensures that the spice’s flavor has time to infuse into the other ingredients. The use of saffron in zereshk polo ba morgh (barberry rice with chicken) is optional. It was used as an ingredient in spiced wine and today is one of the 57 ingredients that comprise the Holy Chrism, the aromatic unguent used in many of the rituals of the Greek Orthodox Church. All Greek saffron is now cultivated in the damp, chilly climate of Kozani in Macedonia, Northern Greece. 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