Superfoods that taste like Greece

The meaning of the word superfood is a nutrient-rich food considered to be especially beneficial for health and well-being. A nutrition can be both beneficial and tasty, while many times it can be tasty without being beneficial, or beneficial without being tasty. The decision is on you, but the choices are limitless. Greek Brands is presenting 2 foods that are not very known as superfoods. Nevertheless, they are.

The saffron is one of the most expensive spices in the world and has a long history.
Greek saffron is called Krokos and is being grown in the northern Greece, and near the city of Kozani.

Traditionally, it was being used against digestive problems. During ancient times it was used by Hippocrates primarily as a painkiller, antipyretic, healing and aphrodisiac. Scientists have identified the pharmaceutical potential of saffron, highlighting the antioxidant and anticancer properties, the anti-aging effect, the positive effect on neuroprotection and towards the combat of stress, contributing to strengthening memory. Certain recent researches show that indeed be helpful in mild depression.The dried stigmas of the flower are the precious saffron or crocus. It is used as an aromatic spice in lots of dishes, adding a pungent flavor and a discrete aroma.
In Greece, saffron is mainly used in casserole, rice dishes or stews, rusks and beverages.–safran-.html


Mastic of Chios is a unique product of Greece that grows exclusively in the southern regions of Chios Island. It is a natural, aromatic translucent resin in teardrop shape. It flows out of the branches of the mastic tree and falls onto the ground. After being solidified, it is then harvested and washed and becomes the natural Chios mastiha. Many international journals have described Mastiha’s beneficial action against disorders of the peptic system, its contribution to oral hygiene, its significant antimicrobial action, as well as the fact that it constitutes a natural antioxidant agent. In addition to that, Chios mastiha contributes to wound healing and skin regeneration. Mastic is being widely used for confectionary purposes, in various dishes and drinks, as well as in perfumes and cosmetics industry. Mastiha is a P.D.O. product since 1997.
Mastiha in Greece, is mainly used in many dishes, desserts as well as alcoholic beverages.

For information on Greek food products, visit .

Greek P.D.O. cheeses : Vol. 1

Cheese can satisfy even the most demanding tastes and extraordinary demands, due to the fact that it has the “gift” to create unique combinations with a variety of dishes and wines. Cheese gives the opportunity for taste ‘experiments’ in salads, bread, crepes, soufflés, omelets, pizzas, sauces, soups, desserts. Worldwide, there are more than 2.000 cheeses.

PDOGreece has the highest global percentage of cheese consumption (28 kg/year/person) but also 20 P.D.O. cheeses to pick from. Except Feta, which is the superstar of Greek cheeses, we will present you a variety of Greek cheeses who have become well-known and branded and have superior taste characteristics.

1. Kaseri
Kaseri is one of the most popular cheeses in our country. It is a semi-hard yellow cheese produced by either sheep or a mixture of sheep and goat milk, with goat milk in a proportion of less than 20%. It has a delicious mild buttery taste with salty notes. It is produced in the geographical areas of Thessaly and Macedonia and has a history of several decades.
2. Kefalograviera
Hard pale yellow cheese, characterized by discrete holes in its mass. It has a salty flavor and rich aroma. It is mainly produced by the regions of West Macedonia, Epirus & Etoloacarnania, from sheep’s milk or mixture of sheep and goat milk. It is excellent for grating and it is often used as topping in pasta dishes.
4993370_s3. Cretan Graviera
It is a hard yellow cheese with cylindrical shape, derived from the island of Crete. Traditionally made with sheep milk or a mixture of sheep and goat milk. It has a slightly salty sweet taste. It is considered a versatile cheese; it can be sliced, eaten as it is, fried as saganaki, grated, served over pasta, or baked in casserole dishes.
4. Cretan Xinomizithra
It is a soft cheese produced by curd, on the island of Crete. It has an off-white color, a slightly sour taste with sweet notes and a semisoft texture. Made from sheep’s milk, goat milk or a mixture of these. The cheese milk used for the production of Xinomizithra is derived from the making of Cretan Graviera.

What’s your opinion about Greek P.D.O. cheeses? Share with us.

Stay tuned for more information about Greek P.D.O. cheeses.

Ministry of rural development and food

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Cheese consumption statistics

Another view on Food Exhibitions or 3 odd ways to find a new client

Most of us often attend food shows in several countries presenting our products, catching up with clients, sourcing new products etc.

But what are those things happening in food shows, that we all know and no one talks about?


A food show in another country is a perfect opportunity for a traveling experience. Sightseeing, dining, shopping etc., are a necessary part of every food show visit.

Having good time

Except the exhausting schedule of a food show, there is always time to have some fun. Lots of colors, nice people, motion. Talking with people in the booth or in the aisles, is always a nice experience regardless all client-supplier discussions.


And yes, a food show is a perfect place to see what the competition is doing or thinking.Everyone has a memory of himself visiting his competitor’s booth for a chat and a quick look around…Apart of the above, due to the more ‘open’ atmosphere of the show, it’s easier to talk to somebody and strike the deal (sometimes under an odd way).

Below are 3 examples from my personal experience.

1. In the queue for the W.C.

Pressure, meetings, talking etc. What about W.C.? I went there urgently, but OMG what a queue! In front of me there was a guy talking over the phone. And the subject: Olives. Here we go! Waiting in the queue for 15 minutes, we had a full discussion and took the first steps for a long-term cooperation.

2. Luggage in the train

I was in the crowded train leaving from the show to Paris center. There was a young lady with a huge luggage and of course I helped her taking it into the train. During the train’s ride, we talked a lot and came out she was the owner of a specialty foods chain. What a perfect introductory meeting.

3. Night drinks

Oh what a night. Right after the business dinner, we went out with a fellow for a drink. Next to us there were some people partying. We started chatting, drinking and dancing. At the end of the night, when we exchanged business cards, we realized we were what each other was looking for in the show.

Eventually, it’s nice to participate in food shows.

What is your opinion for the food shows? Do you have similar stories to talk about? Please share with us your comments and experiences.

Panos Mavrakis, CEO of Greek Brands.

Recipe in a Bottle

Connecting to Friends, Old and New, Through Recipes, Gardens, and Dinner Parties


Photography by Manos,

Greek Raisins

κορινθιακή Σταφίδα

Greece by a Greek

discover Greece off the beaten path