Saffron

Saffron is the world’s most expensive spice - in fact, there was a time long ago when it was more expensive than gold. We work with saffron growers in Kozani, in Northern Greece, which is the only area in Greece where saffron is grown. It’s considered by many to be the best in the world - hence its DPO (Designated Protection of Origin).  Our saffron crocuses, or krokos, are grown by a cooperative of small farmers over about 500 acres. Each October, when the fields grow rich with purple flowers, pickers are out from dawn to dusk, carefully placing each flower in an apron or basket. The drying process is skilled, delicate and laborious, taking 20-60 days - but once this is done, the reddish-gold pistils, or stomata, can be crushed and steam-distilled, ready to continue the ancient tradition of saffron’s use in fragrance.