Krokos Kozanis

Greek Red Saffron – Greece’s natural gold

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

Saffron is used in various ways. It is used in pharmacy, confectionery, cooking, cheese-making, distillery, 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 it facilitates digestion. In addition it limits convulsions, hysterics, nervous colics and whooping cough. Externally it is used to cure pimples, inflamations and breast diseases.

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

Greek saffron is among the best saffron in the world, quality-wise. Krokos Kozanis gives to dishes a delicate aroma, a subtle spicy flavour and a beautiful yellow color. It goes perfectly with rice, pasta, sauces, chicken, fish soups, lamb, potatoes, pulses, bread and cakes, even ice-cream!

Krokos Kozanis is a PDO product.


How to make your own bread with Krokos Kozanis (2 two loaf tins)

Ingredients: 1/2 kilogram white flour, 3 teaspoons dry yeast, 1 cup of milk, 40 Krokos Kozanis (saffron) stigmas, 1,5 tablespoon sugar, 1 teaspoon salt, 4 egg yolks, 2 eggs, 80g butter


  • Crumble the saffron and leave it in the milk for 3-4 hours.
  • Place other ingredients expect from the flour and the butter in a large mixing bowl. Mix them well until smooth and then add the flour.
  • Start kneading, adding gradually the warm butter. If necessary add a little more flour. The dough must be smooth and soft.
  • Leave the dough in a lightly buttered bowl, cover with cling film or cloth and let it in a warm place to rise, until it has doubled in volume for about 40-50 minutes. When ready, knead the dough again and brush it with butter.
  • Form the dough in the loaf tins, cover and leave it until it has doubled in volume.
  • Brush the surface with the egg whites, lightly beaten and bake in a preheated oven at 180°C.
  • Baking time depends on the oven. On the average, the time needed is around 50 minutes.
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