The yearly saffron harvest is in full swing in the rural areas outside of the northern Greek city of Kozani, where hundreds of farmers crouch over fields of blooming crocus flowers for hours, picking what has long been the world’s most expensive spice.
Saffron, known as krokos in Greek, is highly treasured not only for its delicate, unique taste and vibrant hue, but also because of its painstaking, labor-intensive harvesting process.
Farmers and harvesters spend hours every late Autumn, bent over the fields dotted with the soft purple crocus flowers, carefully picking out the golden-red filaments, or stigma, that make up the spice — a process so intricate that it can only be done by hand, even in the age of automation.
The farmers who produce saffron are part of the Kozani Collective, made up of hundreds of people from 40 villages and farms which have been cultivating saffron crocuses for centuries.
Each small flower produces just a minuscule amount of saffron. Around 150,000 flowers are needed to yield just one kilogram (over two pounds) of the precious spice in its dried form.
Once the farmers have harvested all of the saffron, the much-prized spice is taken back to the cooperative to be dried. Once ready for market, the saffron is packaged and distributed in Greece and around the world.
Saffron’s unique flavor and striking color, used to dye food and even fabric, is used in cuisines around the world. Throughout history, the spice was also used in religious practices, traditional medicine, and even beauty routines.
Greeks have harvested saffron since ancient times. The tradition has survived throughout the centuries, and Greece currently produces about 5% of the world’s supply of the most sought-after spice.