Saffron (Kumkuma Puvvu):
India, Kashmir, hard work, awe and reverence.. these are things that come to my mind, whenever I use saffron in my cooking. It is produced in Kashmir, India. Harvesting is slow hard work which needs delicate touch. Awe and reverence… because I use it only in personally important and spiritually special occasions. Bold in color, subtle in flavor, precious saffron brings an ethereal touch.
In traditional sweets like laddu and payasam (Kheer) is where I add saffron to my cooking. Example is ’saffron infused sabudana payasam’ that I prepared, celebrating my own space on the Net, the onset of My blog, ‘Mahanandi’.
Part of my Indian Kitchen, more about Saffron ~ here and here.
