Greece / Saffron
Wild growing saffron has been found in records dating to the 7th-century BC. According to Harold McGee in On Food and Cooking, 2004, Saffron was domesticated during the Bronze Age in or near Greece. The delicate, vividly crimson threads are painstakingly hand harvested stigma and style from the tiny purple crocus sativus. Cleopatra is said to have taken milk and saffron baths. For centuries saffron has been used for in perfume making, fabric dye, and traditional medicine, as well as being one of the world’s most expensive spices.
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Corfu Roasted Vegetables with Saffron Tzatziki, Feta, and Cyprus Halloumi Bun
Kota Kapama — Tomato Spice Braised Chicken
Orzo
Saffron and Lemon Frozen Greek Yogurt