The Greek Superfoods Ι5 min read

It would be a great omission, if we do not talk about the superfoods of our country. Chia seeds, also quinoa and amaranth from Aztecs and Incas  are really very nutrient, moreover buckwheat and millet seeds from China and Japan are excellent too.

However Greece is full of food-treasures, very rich in nutritional value that support a balanced dietary model, structured upon the wisdom through the centuries.

The traditional Greek alimony emphasizes on the olive oil, the legumes, the whole wheat cereals, fruits and vegetables that are high content in antioxidants, whereas cuts down the red meat and the processed foods.

We do not need to travel all over the world to find superfoods, we simply have to look around us!

Olive oil or the liquid gold as Omiros referred to, is the lead of the Mediterranean diet. It acts beneficialy in all the body functions, when it is eaten raw and its acidity is less than 0,8%. It protects the cardiovascular system, lowers the blood pressure and contributes to the prevention of strokes. Moreover it reduces the depression risk,  regulates the cholesterol levels and protects from the Alzheimer disease. It has anti-aging  properties, and affects positively the growth of central nervous system.


Dittany is an endemic aromatic low bush of Crete with pharmaceutical properties already known from the ancient times. It grows at the abrupt slopes of canyons and on the steep seaside rocks. In Crete, they use to serve it as a beverage. It is used traditionally as a stop bleeding and healing substance. It has antiseptic and antispasmodic action. They use it for the  healing of traumas,  as a reliever of digestive system, and against flu and cold. It soothes the headaches, stomach disorders, toothaches and abscesses, whereas it helps the good digestion. The chewing of its leaves stops the mouth bad smell.



The Triticum dicoccum or Zea comes from the world ‘Zeidoros’  which in Greek language means the one who gives life. The ancient town of Athens used to be named ‘Zeidoros’ because its land offered the local grain. The name of the marina of Zeas at Piraeus port originated from the fact that the Zea grains were transported from there to other ports. Its regular cultivation started to be limited at the beginning of 19th century, against other wheat varieties more valuable. However during the five last years, the interest for dicoccum wheat grain growth is increasing among Peloponnesos, Thessalia and Northern Greece. The flour from dicoccum wheat has less gluten whereas it includes  bigger amount of protein, magnesium and fibre in comparison with other wheat varieties.

The mastic of Chios Island is a unique treasure that is grown only in the Southern part of Chios and nowhere else!  It is known from the ancient times for its awesome scent and its curative properties. It was the first natural chewing gum in the world, very important for the cleaning and the whitening of the teeth. It is about an aromatic natural resin that originates from the mastic tree. It includes substances with anti-inflammatory, antioxidant anti bacterial properties. It flavours foodstuffs, pastries and it is an ideal natural preservative. The mastic oil is used in medicine, pharmacy, orthodontics and perfumery.

Nowadays in Crete, there is the biggest natural forest with carob trees in Europe, it is known as the carob forest of The Three Churches. Carob is eaten pleasantly raw as it is sweet, aromatic and crispy. It is the natural substitute of chocolate with its own unique taste.  Even though it is rich content in sugar, it has very few calories anf fats, whereas are gluten and cafeine free. It can perfectly replace tea or coffee of the people who do homeopathy. It includes calcium, magnesium, iron, phosphorus, pottasium and vitamins A, B1, B2 and D. The common medicine suggests hot drink from crushed carobs to the children who suffer from bronchitis or pertussis. The carob honey is a thick liquid that comes when the carobs get to boil. The carob flour is produced by blending the carobs. This flour has a pleasant sweet taste and is used in making bread, cakes, biscuits and rusks. All the creations with carob flour have intense dark brown colour. The raw carob powder exists for the ones who prefer unprocessed foods and comes from blending and then baking (below 100 degrees) the dried carob lobes without their seeds. It can be used into a recipe which asks for chocolate or cacao powder, replacing them with the same exactly amount.

The saffron from Kozani has deep dark red colour and odour intense smell. It is one of the most famous cultivated aromatic and pharmaceutical plants of Greece and important export produxt. In the market, there is as the hygroscopic mass of clews coming from the dried flowers stigmas and as the powder coming from the blending of clews. The domestic production of saffron places Greece in the first trinity of productive countries globally. It is planted in the summer and each fall the precious stigmas are removed by hand and get dried very carefully. Five thousand of stigmas are demanded in order to have one hundred grams of red saffron. This is why saffron is considered as one of the most expensive spices and one of the best too. The universal scientific community considers saffron as a drug-treasure for human health, as it has been successfully used in the treatment of various cardiovascular diseases, gynaecological and ophthalmic illnesses whereas recent studies prove its usefulness in stress and depression prevention, memory support and dealing with dementia,Parkinson and Alzheimer disease.


They couldn’t be only these! We will continue in a new coming post!


                                                                                              Bibliography:  Superfoods of Greece, Dr Despoina Katsohi 

                                                                                                                                               Guide of dietary treatment,  Anna Kanellou



Irini Katrava









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