greek spices
 

Off on a tour to Greece this fall and have at least two days in Athens
and one in Turkey. Any suggestions on what spices and/or oils that I
can't get here in Toronto would be awesome.......

greek spices
 

greek spices
 

" > wrote in message
...
> Off on a tour to Greece this fall and have at least two days in Athens
> and one in Turkey. Any suggestions on what spices and/or oils that I
> can't get here in Toronto would be awesome.......

None. There are no Greek spices (none exist), they import all spices same
as most of the world does. There are some Greek herbs, but those are
readily available throughout North America. Greece produces olive oil but
so do many countries, and in fact there are California olive oils that are
just as good as any produced anywhere on the planet, and better than most.
I really don't think there is anything Greek (and Greek style) that is
better in Greece. Have a good visit, don't consume too much ouzo, and be
wary of sexually transmited disease, Greece is almost as notorious for
filthy prostitution as Italy.

greek spices
 

"brooklyn1" > wrote


> None. There are no Greek spices (none exist), they import all spices same
> as most of the world does.



It seems that someone forgot to tell the Greeks that they do not produce
spices.

http://www.in2greece.com/greekfood/?page_id=7
"Spices from Greece like sesame; white sesame; Machlepi; and Cumin are also
highly thought of by renowned international chefs and the most valuable and
expensive spice, red saffron, is cultivated in Greece.
Thus, the number of herbs and spice-producing plants that grow naturally in
Greece is quite impressive. "

http://www.krinos.com/articles/spices.pdf
"Many prized spices, suchas anise seed, masticha, and redpepper, are native
to Greece. as anise seed, masticha, and red pepper, are native to Greece."

http://www.greekproducts.com/saffron.html
"Greek red saffron or "Crocus", a pure product of the Greek agriculture, is
considered the best in the world.
A precious spice, adds an exquisite flavor and color to food and drinks."

http://www.epikouria.com/issue3/article1-red.php
"Modern Greek Red Saffron
After the fall of the Minoan Civilization some 3500 years ago, saffron
production all but disappeared from what is now Greece. This changed roughly
300 years ago when Greek Macedonian traders brought the plant from Austria.
They proceeded to plant it in the Greek Macedonian region of Kozani. Today
all production of what is known as the Greek Red Crocus cultivar is produced
in this region by the Cooperative of Saffron Producers of Kozani. The base
of their operations is, aptly enough, the town of Krokus.

This cooperative counts 2000 members spread between 40 small villages.
Annual production, depending on weather conditions, ranges from 6 to 12 tons
of pure red saffron each year. Much of this production is certified organic.
All of it is Protected Designation of Origin (PDO); no other region of
Greece can produce Greek Red Saffron. It is also extremely high-quality."


George L.

greek spices