Saffron

Saffron or Krokos

Greek Red Saffron – Greece’s natural gold

Saffron is one of the most beloved and precious spices of ancient culture because of its aroma, color, and pharmaceutical and aphrodisiac properties.

It is used in numerous ways – in medicines, confections, cooking, cheese-making, distilling, even in painting.

In popular medicine, it is used as an emmenagogue, antispasmodic and stimulant. Many experts argue that in small doses it relieves kidney pains, stimulates the appetite and facilitates digestion. In addition, it limits convulsions, hysteria, nervous colics, and whooping cough. Externally it is used to cure pimples, inflammation and breast diseases.

The word “krokos” (saffron) in its original or derivative forms refer to the plant, the bloom, the essence of the herb/drug, is found in the worlds’ earliest writings. As an essence and bloom it is found in the Book of Proverbs as well as in the Song of Solomon 3 of the Old Testament. The word in its original form is also found in the works of Homer, Sophocles, Theophrastos, Aristophanes, and Strabo.

Greek saffron is among the best in the world in terms of quality and the most famous comes from Kozani. It gifts dishes a delicate aroma, a subtle spicy flavor and a beautiful yellow color. It goes perfectly with rice, pasta, sauces, chicken, fish soups, lamb, potatoes, pulses, bread and cakes, and even ice-cream!

Source: mylittlegreekfoodbook.com