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Why Use Organic Spices?
The other day a customer of our Off-line shop at SS19 Subang Jaya asked us for Organic Spices. Honestly we had no idea about “Organic Spices” assuming that all Spices were indeed organic. On checking Google`s internet resources we discovered that Organic Spices was an industry by itself. Our search led us to a highly beneficial article published in foodeditorials.com and authored by Anne Harvester. She is a herbalist who has studied the benefits of organic spices and seasonings. In the article, she explores the benefits of organic spices and herbs and gives advice on buying them. For your benefit the article is given below:
| “Organic spices and seasonings offer a healthy way to add zest to everyday dishes, dinner parties and drinks. There are so many different ethnic cuisines from around the world that rely on appropriate organic herbs and spices to make them the mouthwatering delicacies that they are. Whether you use organic spices at home or are a business owner that wants organic spices wholesale, organics are popular for their great taste and health benefits.Organic salt is a basic seasoning that you will find in nearly every kitchen. Salt helps to bring out the flavor embodied in the dish in its entirety. It helps to heighten the contrasting flavors of each ingredient used in a recipe, no matter from which cuisine it hails.
Mediterranean cuisines, such as those from Greece, France, Italy,and Spain rely on the organic seasonings that are native to their respective regions. A Greek version of pasta, laced with shrimp and feta cheese, would not be the same without the inclusion of the vital flavor of organic seasonings like oregano to season it. The so-called “trinity” of Greek cooking, lemon juice, oregano, and garlic, are used to bring out the flavor of a leg of lamb roasted to perfection in the oven. French cooks like to use an herbal blend known as Herbs de Provence to flavor all manner of savory dishes. This mixture usually includes organic spices and seasonings such as basil, rosemary, thyme, parsley, marjoram, tarragon and sometimes lavender. This combination, added to a bean soup, instills flavorful goodness in every spoonful. Italian dishes, such as the ever-popular lasagna, require careful attention to Different regions of the United States also have dishes that require organic spices and seasonings commonly found in their locales. Southwestern cuisine relies on organic spices such as chili powders, cumin, epazote, and oregano to bring out their familiar flavors. Cajun food, from the Southern states, such as seafood-laden gumbo, favor the distinctive flavor of file gumbo, which is derived from the leaves of the sassafras tree. Salad dressings offer another excellent opportunity to use organic spices and seasonings in their preparation. Vinaigrettes are wonderful flavored with tarragon. Basil can be used to flavor oils then used to dress salads. Pickles that often end up in salads can be prepared with spices such as organic salt, pepper, coriander seeds, and cilantro. If you are an avid cook, it makes sense to keep a good supply of bulk organic spices on hand for when the culinary urge strikes”. |
Sarawak Pepper
The Pepper seed is considered the “King of Spices”. There is the black pepper and the white pepper. Pepper is generally used to enhance the flavour of any food. The black pepper is usually used whole and the white pepper in its powder form. Many of our off-line customers, who are in the catering business, buy pre-packed pepper powder for use in their soup and noodle preparations. Pepper is considered to have originated in India and brought to Malaysia and cuiltivated to thrive in Sarawak Malaysia during Rajah Brooke’s colonial era. Now pepper is one of Malaysia’s major commodity exports, and Sarawak is Malaysia’s largest producer of pepper. But did you know that “SARAWAK PEPPER” is an intellectual property of the Sarawak Pepper Board? As such Sarawak Pepper has achieved its own individuality and uniqueness and the name has gained legal protection. To know more about Sarawak Pepper’s uniqueness and interesting history and the Government protection granted to it please click on the link below:
How To Cook Tamarind Rice
Tamarind rice or pulisaadham or puliyodharai are perennial favourites of the South Indians especially the Tamils. It is obvious that the key ingredient in this recipe must be the Tamarind and this tamarind is widely used in cooking many types of Asian food. But the interesting thing about the tamarind rice of the tamils is the generous use of spices; the intention being that the cooked rice will not only taste better but last longer. It is also known as festive rice because no temple festival will be complete without a generous serving of the tamarind rice. While the tamarind and the spices and the recipe and the generous advice that go to make the tamarind rice are readily available at our off-line shop at SS 19 Subang Jaya, what excited us most was the availability of a 6.24 minute video at “youtube” demonstrating how to cook excellent tamarind rice. The awesome video by Vah Chef Sanjay Thumma of www.vahrehvah.com is intended mainly for the Indian diaspora outside of India. The video has had 43,355 views; no small achievement for a rice recipe and as such it is no ordinary video. Therefore we urge all those interested in finding out how to cook excellent tamarind rice for whatever purpose, religious or otherwise, to view the video by clicking on the link below:
http://www.youtube.com/watch?v=Tki_U9nFY7Y&feature=related
Chettinad “samayal”
The Chettiar community in Tamilnadu India and in Malaysia are well known as thrifty businessmen. Particularly in Malaysia, they are known to have a sharp eye for business. Also they are known as community team players; their teamwork and prominence can well be experienced by anyone who has visited Penang during Thaipusam. In such a close-knit communal environment there developed a unique cuisine known as the chettinad cuisine or chettinad “samayal”, which is distinctive from the typical south indian or tamilian cooking. In Kuala Lumpur and other major malaysian towns there are private kitchens and restaurants specialising in chettinad food. The distinctiveness of the cuisine apparently has much to do with the quality and quantity of SPICES used in the cooking. People who have tasted chettinad food vouch for its exceptional taste. As chettinad food is gaining popularity not only in Malaysia but worldwide and for the benefit of our off-line and on-line customers who are keen to know more about the cuisine, we did some search at Google and came across this article which gives a good insight into the nature of chettinad cuisine. Check it out by clicking on the link below:
http://meenakshinm.sulekha.com/blog/post/2007/01/chettinad-and-its-specialities-part-1.htm
Turmeric and Its Many Uses
Turmeric is one of the common spices sold at our off-line shop and it is an all time favourite of the mainly Indian customers. What we do know about turmeric is that apart from it being a spice used in cooking, especially in powder form, it also has many medicinal uses and also many other uses especially in hindu religious rituals, including traditional hindu weddings. The wonder of the yellow root is that it is given the respect accorded to Gold by the Indian community. So we decided to do some checking at Google and we came across an interesting article in a website dedicated to anything Indian called www.indiamarks.com We would like to share the article’s noble message with all those interested in Life’s Wellness Spices. To get a full run-down on Turmeric please click on the link below:
http://www.indiamarks.com/guide/The-Wonders-of-the-Yellow-Root-Turmeric-and-It-s-Many-Uses-/614
