Cooking with Kozani Saffron

Saffron is simple to use when treated with care. A small pinch transforms a dish with colour, aroma, and depth.

A quick quide

Always infuse first - Place a few threads in warm water, milk, or stock for 5–10 minutes. This releases flavour evenly and maximises colour.

Use sparingly - Kozani saffron is naturally potent. For most dishes serving 4 people, 8–12 threads are enough.

Add towards the end - Stir the infusion into your dish during the final cooking stage. Avoid high heat after adding — gentle warmth preserves aroma.

Pair with the right flavours - Saffron shines with seafood, rice, potatoes, butter, cream, citrus, and light herbs like parsley or dill.

Store properly - Keep threads in an airtight container away from light and heat to preserve their strength.

Authentic saffron from Kozani in Greece delivers elegant flavour even in tiny quantities — quality you can taste immediately.

Chef-Style Serving Suggestions

Seafood Chowder Finish with a drizzle of cultured Irish butter and a light grind of white pepper. Serve in warm bowls with soda bread and a squeeze of lemon for brightness.

Colcannon Create a small well in the centre and let a knob of butter melt slowly. Top with fresh chives and a few drops of extra-virgin olive oil for a refined finish.

Saffron Soda Bread Serve slightly warm with salted butter and smoked salmon. For a premium touch, add a thin spread of honey butter.

Saffron Tea Ritual Infuse 3–4 threads in hot water with a slice of orange peel and a touch of honey. Elegant, calming, and aromatic.

Fine Dining Touch Use saffron infusion to glaze seafood, enrich beurre blanc, or tint mashed potatoes a soft golden hue — subtle luxury, visible and tasted.