Chef at 04:38, 1 October 2020

2020-10-01T04:38:58Z

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|title=Krokos Kozanis: Cooking Wiki
|titlemode=replace
|keywords=#saffron #krokoskozanis #storecupboarditems #spices #herb
|hashtagrev=12032020
|description=Krokos Kozanis (Κροκος Κοζανης) is a � Ο� (POP) Greek saffron crocus being a corm-rooted plant of the iris (Iridaceae) family
}}


[[Image:Krokos Kozanis.jpg|300px|thumb|right|Krokos Kozanis]]
'''Krokos Kozanis (Κρόκος Κοζάνης)''' is a [[:Category:Greek recipes#ΠΟΠ (POP) ingredients|ΠΟΠ (POP)]] Greek [[saffron]] crocus being a corm-rooted plant of the iris (''Iridaceae'') family. The
corm is 2 to 3 cm in diameter, spherical and fleshy with brown-grey reticulate
integuments. Each corm produces one to three erect conoid flowers in October/November. After several hours these open losing their first shape. They consist of:

*six dark blue or mauve petals, length 4 to 5 cm, width about 1 cm,
*three yellow stamens,
*the style, which divides into three stigmas,
*and the ovary, which is hairy, narrow and contains many round brown seeds.

The stigmas are a lustrous to orange colour, length 40 to 50 mm together with part of
the style. Their top end is serrated and under their weight they incline downwards,
often outside the conoid. The [[saffron]] crocus is grown for the orange red stigmas of the
flower and secondarily for the three yellow stamens. Its uses are many and various: in
pharmacy, baking, cookery, cheese-making, pasta production, the drinks industry and
artists' paints.

'''Geographical area'''

In Greece [[saffron]] is grown only in the following communes of the Prefecture of Kozani: Agia Paraskevi, Eani, Amigdalia, Ano Komi, Agrilos, Vathilakas,
Imera, Kesaria, Kapnokhori, Kariditsa, Kato Komi, Kerasia, Kipos, Kozani, Koila,
Koilada, Kontovouni, Krokos, Kteni, Lefkovrisi, Lefkopigi, Mavrodendri, Mesiani,
Milia, Mikrovalto, Xirolimni, Petrana, Pontokomi, Protokhori, Ptelea, Pirgos,
Rodiani, Rimnio, Sparto, Stavroti, Trigoniko, Khromio. The present production area is
10000 ha, amounting to 10% of the total agricultural area of the prefecture, in which
saffron has been grown as a crop for many years.

'''Proof of origin'''

The name ''krokos'' comes from the Greek word ''kroki'' (the woof thread that the shuttle knits to the warp). The word ''krokos'' either by itself or in compounds (''krokinos'', ''krokovaptos'', ''krokoessa'', etc.) is known from the earliest
texts of world literature. Thus the word ''krokos'' as an aromatic and flower is found in
the Book of Proverbs and in Song of Solomon 3 in the Old Testament. It is also found
denoting the flower or pigment in Homer (Hymn 178 to Demeter mentions the
''Krokesian'' flower), Sophocles, Theophrastes, Aristophanes, Hippocrates, etc. The
[[saffron]] crocus as an plant with distinctive properties (pigment, medicine, [[herb]],
seasoning) was known both in Ancient Greece and to other ancient peoples. It is
claimed that it was grown in Greece during the Middle Minoan period. This view is
supported by a wall-painting of the period (1600 BC) called the ''Saffron Gatherer''
found in the Palace of Knossos on Crete showing a youth, a girl or, according to
others, a monkey gathering crocus flowers into a basket. It is also claimed that the
Greeks grew [[saffron]] crocuses in both Macedonian and Byzantine times and that it
spread to the East with the campaign of Alexander the Great.

Cultivation of the [[saffron]] crocus in the above-mentioned areas of the Prefecture of
Kozani dates back to the 17th century. The cultivation procedure, the specific soil and
climatic conditions of the area and the specialist knowledge used in growing the plant
lead to a product of the best quality with particular characteristics.

'''Method of production'''

The flowers that begin to appear in the middle of October are gathered by teams,
normally of women, into aprons or baskets and taken back to the houses in panniers.

The laborious work, calling for manual dexterity, continues from sunrise almost to
sunset and lasts 20 to 25 days. At the house another set of two people place the flowers in small quantities on a special
table and with the aid of a current of air - electric fans are now used to separate the
petals from the stamens and the stigmas.

Drying of the stigmas is the most important and most delicate procedure and requires
skill, great care and experience. If the crocus is dried properly it retains its distinctive
properties (colour/aromatic qualities) unaltered and improves in quality without losing
its colouring power and essential [[oil]].

The fresh stigmas are laid out in fine layers on frames with a wire-mesh or silk base.

These are placed in large well-ventilated heated rooms and after drying separation
begins of the red stigmas from the yellow stamens, pollen and foreign matter.

This work, carried out by hand, lasts from 20 to 60 days. The dry product is placed,
red and yellow separate, in containers ready for delivery.

Collection begins immediately after drying, sorting and cleaning of the stamens and
under the Articles of Association of the cooperative finishes at the end of March.

On delivery at the cooperative's premises a check is made on moisture content, since
there is a danger of fungal proliferation and hence deterioration of the product. A
moisture level of 8 to 11.50% is acceptable. A second quality check is made and any
foreign material (grit, dry grass, leaves, hairs, etc.) removed. If a significant quantity of
pollen is found the saffron is sieved. The saffron of each producer is then weighed and
the responsible official issues the take-over note. A check for foreign material is made when the saffron is bagged. The staff make a fastidious visual check on the very small quantities involved.

The saffron is packed in three kilogram metal recipients or 12 kilogram plastic drums
which are then kept in a refrigerated chamber at 5C.

Small quantities are disposed of to the market in packages of one, two, four and 28
grams. This saffron is for use as a seasoning in various foods.

Much smaller quantities are also sold in powder form. The saffron threads are passed
through a dryer to remove some of the moisture and allow them to be crumbled. After
grinding the powder is transferred to a special packaging machine producing sachets
containing from 0.25 to one gram.

'''Link'''

The characteristics of the product are due to the particular soil and climatic
conditions of the area (well-tended, light, drained soil of medium fertility with a warm
temperate climate) and to the cultivation techniques employed and traditional practices
followed by the area's crocus growers. This is one of the main production sectors of the
area, playing a prominent role in the economy of the production zone in particular and
more generally in the wider area of the Prefecture of Kozani.

Traditional crocus growing is also an important element of the area's culture and an
important factor in maintenance of the natural environment. With the passage of the
centuries it has become an integral part of the daily life of the inhabitants of the area.

'''Reference: [https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=837 The European Commission]'''

© European Union, https://eur-lex.europa.eu/ https://eur-lex.europa.eu/en/editorial/legal_notice.htm#droits

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Spices]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/saffron|#saffron]] [[Special:Search/krokoskozanis|#krokoskozanis]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/spices|#spices]] [[Special:Search/herb|#herb]]
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Krokos Kozanis - Revision history

Chef at 04:38, 1 October 2020