The farming town of Krokos in central Greece has an exclusive right to grow, pick, and process the unique spice called Greek Red Saffron. The Kozani cooperative includes about 40 small villages and farms that produce the world's most expensive spice.
Greek saffron has a high colouring power and is used in Greek cuisine in salads, soups, and sauces. Visit the area in early-to-mid October to see a beautiful crocus flower in full bloom or later in the year to observe the harvest and preparation of the spice. Saffron harvest lasts for 20 to 30 days between late October and early November.