The highest quality of saffron in the world thrives on Krokos townland in Kozani County in North Greece.
In trading, the edible saffron is basically distinguished by the name of the region that it was produced, which constitutes the first rough quality ranking since all buyers know the quality condition of each product area. The Greek red saffron is marketed as "Krokos Kozanis".
The residents of the area plant Saffron every Summer and when Autumn arrives, remove by hand the precious spots of the beautiful flower, and they carefully drain them so that they make the deep red delicate yarns.
Nearly fifty thousand spots are needed in order to produce 100 gr of red Saffron.
2. In the form of powder after the grinding of its red threads.
Quality classification and Quality standards of Saffron
|Moisture and Volatile Matter||max 12|
|Picrocrocin (category 1)||min 70|
|Safranal||20 < x < 50|
|Colouring strength (category 1)||min 190|