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.
Its true, saffron is the most exotic of spices…nice start to the series, Indira!
Here is my entry:
http://onehotstove.blogspot.com/2005/11/indian-kitchen-meet-mandoline.html
Comment by Nupur — November 20, 2005 @ 11:28 am
Nice idea to have people share their Indian kitchen things. I don’t have much to share but I will stop by to see what I can learn about Indian cooking. (I do have some saffron from Iran which I use very sparingly also.)
Comment by Kalyn — November 20, 2005 @ 1:25 pm
the picture is great indira..i heard spain leads in production of saffron and next is India. it’s got a unique smell and color that u cannot find in any other food product.. in south india pregnant women are given saffron along with milk so that the baby has a fair complexion … i think thats just a myth.is it true?.
Comment by priya, ar — November 20, 2005 @ 6:04 pm
Shhhh…don’t tell: Matt actually brought several grams of saffron home with him from his trip to India! I think we’re down to the last gram…
Comment by Stephanie — November 20, 2005 @ 7:09 pm
Indra, what a nice idea – showcasing Indian cooking tools and ingredients. I LOVE saffron. Adding just a pinch adds so much flavor to the dish.
Foodlova
Comment by Anonymous — November 21, 2005 @ 1:22 am
hello again Indira. i came back to compliment you on your Mint Pulao recipe. i made it for a party recently, at my place, and the guests just kept asking for more 🙂
thanks to you – it was a Big hit.
Indira says…
Hi Parna.. I am glad it turned out to be a big hit at your party. Even people who normally prefer mint(pudina), loves this mint pulao, don’t you agree?
Thanks for taking time and letting me know.
Comment by Parna — November 21, 2005 @ 1:37 am
Indira, my “Indian Kitchen” link is here:
http://srefoodblog.blogspot.com/2005/11/indian-kitchen-idli-mould.html
Comment by Shammi — November 21, 2005 @ 9:37 am
Is it true that if pregnant women drink saffron with milk their children will be born with a fair complexion
Comment by Rinki — August 15, 2007 @ 5:16 am
i’m geetha from AP, will u please tell how to use kumkuma puvvu for pregnet ladies, and when they have to take it, and where it available in markets, how to buy?
Comment by Geetha — April 10, 2013 @ 1:42 am
Hi
can i get kunkumapoo through online if so, please let me know the address or in delhi is there any shop where i can get kashmir kunkuma poo…..
Comment by Selvam — June 2, 2013 @ 11:12 am