{"id":168,"date":"2005-11-20T10:08:00","date_gmt":"2005-11-20T15:08:00","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=168"},"modified":"2008-04-06T20:26:08","modified_gmt":"2008-04-07T03:26:08","slug":"saffron-kumkuma-puvvu","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/11\/20\/saffron-kumkuma-puvvu\/","title":{"rendered":"Saffron (Kumkuma Puvvu)"},"content":{"rendered":"<p>Saffron (<em>Kumkuma Puvvu<\/em>):<\/p>\n<p><img decoding=\"async\" src=\"\/mahanandi\/images\/saffron\/saffron.jpg\" alt=\"Saffron, Kumkuma Puvvu, Kesar, Kungumapoo \" \/><\/p>\n<p><strong>I<\/strong>ndia, 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&#8230; because I use it only in personally important and spiritually special occasions. Bold in color, subtle in flavor, precious saffron brings an ethereal touch. <\/p>\n<p>In traditional sweets like <i>laddu and payasam (Kheer)<\/i>  is where I add saffron to my cooking. Example is <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/06\/10\/sweet-beginnings\/\">&#8216;saffron infused sabudana payasam&#8217;<\/a> that I prepared, celebrating my own space on the Net, the onset of My blog, <a href=\"http:\/\/www.nandyala.org\/mahanandi\/\">&#8216;Mahanandi&#8217;<\/a>.<\/p>\n<p>Part of my <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/11\/19\/indian-kitchen\/\">Indian Kitchen<\/a>, more about Saffron ~ <a href=\"http:\/\/www.royalsaffron.com\/spirit.htm\">here<\/a> and <a href=\"http:\/\/www.gourmetsleuth.com\/saffron.htm\">here<\/a>.<!--96e207e1f48b68ac2e764a6c3d42831c--><!--8872adc5756d74248b4680308181e659--><!--8e997048b545c59e4f2f0487fe9f72d3--><!--121fbefe4178982ae4687ca953d1aba9--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230; because I use it only in personally important and spiritually special occasions. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64,76],"tags":[],"class_list":["post-168","post","type-post","status-publish","format-standard","hentry","category-ingredients-photos","category-indian-kitchen"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=168"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/168\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}