Krokos Kozanis, the red saffron of Greece, has been cultivated in a little patch of the West Macedonia region that spans over 25 villages for the past 400 years. Nowadays, it is produced by a farming cooperative of 900 families who carry a PDO status and make some of the most exquisite Saffron in the world. Among the characteristics that make Greek saffron unique are the limited geographical distribution, thus the microclimate of the cultivation area, and the processing method. Greek Saffron is slow-dried, not toasted. Therefore, it has a more potent and long-lasting aroma. Unlike Asian and Middle-Easter producers, who trim the yellow edges of their Saffron, Greeks keep them intact. This, along with the PDO status, is a testament to quality and originality.