What’s new at Herbie’s Spices?
There’s a new Bay Seasoning for all our homesick customers from the United States, and we have made a great traditional Sri Lankan curry powder in response to demand. With increasing interest in food of the Gulf States (Bahrain, Kuwait, Saudi Arabia, Oman, etc), we felt it was time to make a Baharat Spice Mix, a blend of pepper, coriander, cassia, cloves, cumin, cardamom, nutmeg and paprika. It is used extensively in rice, soups, fish and meat dishes, often in conjunction with black limes.
A Sambar Mix has also joined the ranks. For those not familiar with South Indian food, sambar is a fabulous vegetarian dish made with lentils or split peas in a fairly runny, spicy liquid that is just heavenly over rice. We’ve put a recipe on the back, so it will be easy for you to try it. To make it even quicker, you can buy good quality lentils already cooked in some supermarkets (Woolies, we think) under the Quickpulse brand.
This has turned into a rather “Indian” newsletter, and in that vein, we’re including some information on edible silver leaf (also called vark), a Moghul invention to add “special-ness” to a dinner party. It’s now on your mail order sheet, priced at $3.95 for 15 sheets. The following explanation is an extract from Pat Chapman’s 250 Favourite Curries: “It is made from a nugget of either pure gold or silver which is hammered between leather pads by craftsmen, until thinner than paper. Each sheet measures 7.5 x 13 cm and is sandwiched between tissue. Do not touch it – it will stick to your fingers and disintegrate. Carefully remove the top covering sheet of paper, leaving the leaf resting on an under-sheet. Invert it than dab the under-sheet on to the food. It is best to break it up a little on the food or else it looks rather unappetising, like cooking foil.”