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10Th September 2020 MAIL ORDER FORM
Phone 1800 437 243 Date Effective From: 10th September 2020 MAIL ORDER FORM HERBIE'S SPICES 4/25 ARIZONA ROAD, CHARMHAVEN, NSW, 2263, AUSTRALIA TEL: +61 2 4392 9422 E-MAIL: [email protected] www.herbies.com.au Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 5.10 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 9.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 ALLSPICE GROUND 30g SML PKT 30 3.60 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 ALOO GOBI MASALA 40g SML PKT 40 5.50 AMCHUR POWDER (Green Mango Powder) 45g SML PKT 45 4.75 AMERICAN SPICY BBQ RUB 40g SML PKT 40 5.85 AMOK SPICE MIX - Cambodian Fish Curry 40g SML PKT 40 6.50 ANISEED GROUND 30g SML PKT 30 4.10 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.95 ANISEED WHOLE 25g SML PKT 25 4.25 ANNATTO SEED WHOLE 40g SML PKT 40 4.30 APPLE PIE SPICE 40g SML PKT 40 4.95 ASAFOETIDA POWDER (Hing) 20g SML PKT 20 10.95 AUSSIE BBQ SPICE BLEND 30g SML PKT 30 5.20 AUSSIE FISH SEASONING 30g SML PKT 30 5.20 BAHARAT 45g SML PKT 45 5.50 BALMAIN & ROZELLE SPICE 18g SML PKT 18 4.90 BARBERRY WHOLE 15g SML PKT 15 3.95 BASIL LEAVES RUBBED 15g SML PKT 15 3.10 BASIL SEEDS (Subja) 40g SML PKT 40 5.80 BAY LEAVES GROUND 20g SML PKT 20 4.80 BAY LEAVES PREMIUM GRADE 3g SML PKT 3 4.00 BAY LEAVES WHOLE (Turkish) 7g SML PKT 7 3.10 BAY SEASONING 75g SML PKT 75 5.50 BEETROOT POWDER 50g SML PKT 50 4.80 BILL'S STEAK RUB 40g SML PKT 40 6.90 BERBERE 50g SML PKT 50 5.30 BIRYANI SPICE MIX 40g SML PKT 40 5.20 BLACK GARLIC POWDER 15g SML PKT 15 13.50 BLACK LIME -
Product Catalog
Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding -
Retail Catalog
MONTANA TEA & SPICE TRADING LLC SPRING 2020 RETAIL PRICE GUIDE VIRUS: OUTLET STORE WHILE THE STORE IS NOT OPEN FOR WALK-INS, YOU CAN: CALL, ORDER, PAY THEN PICK UP 10:30 - 3:30 Mon-Fri TO ORDER : E MAIL , F AX , C ALL US or MAIL IN ONLINE ORDERING UNAVAILABLE P.O. B OX 8082 MISSOULA MT 59807 Phone 406/721-4882 Fax 406/543-1126 [email protected] BLENDING TEAS SINCE 1972 G H T B 1lb bulk loose tea: 20.00 ERBA MAT% BLENDS Herbal Packages: 1oz 2.00 3oz 4.55 and ROOIBOS BLENDS Tea Teabags (if available ) 1 lb 21.25 1oz 2.10 3oz 4.85 Prices: ♥6pk teabags 2.10 ♥24pk teabags 4.65 teabags: ♥6pk 2.20 ♥24pk 4.95 PREMIER BLENDS MO,HA BLENDS ERBA MAT% . BLENDS Blueberry Hill ocha Almandine Green Caribbean Afternoon ocha Blac) ,aspberry ,oasted Copperfield ocha .ouble Chocolate 0erba Chocolate Hazelnut Early Light ocha .ouble Vanilla 0erba Cinnamon Chocolate Evening In issoula 1 lb 21.25 ocha Ginseng 0erba Citrus Fruit Of The Plain ocha Gingersnap 0erba Five Valleys Chai 1 lb 25.50 Harvest Time ocha Hazelnut 1 oz 2.35 3 oz 5.65 ontana Gold 1 lb 21.25 ocha int 0erba Huc)leberry orning eadows ocha L'Orange 0erba ocha Chocolate ountain Huc)leberry ocha ,um ,oyal 0erba Orange int Night On Glacier Bay MO-NTAIN SPI,E BLENDS 0erba ,aspberry Spice Purple ountains ajesty ountain Apple Spice ROOIBOS . BLENDS ,aspberry Sunrise ♥ ountain Apricot Spice ,ooibos Red Bush tea Africa ,ed ,over ountain Blac)berry Spice Anise Bush Starfire Licorice ountain Cherry Spice Apple Bush Strawberry Sunset ountain Orange Spice Apricot Bush Summer -
Cook Around the World
Cook Around the World Traveler and cook Reid Melton's kitchen is a melting pot of flavors and experiences By SARENE WALLACE , NEWS-PRESS CORRESPONDENT, STEVE MALONE / NEWS-PRESS PHOTOS JANUARY 15, 2004 usually of fennel, cumin, fenugreek, mustard and nigella seeds. He mentioned an unrelated walnut tart recipe he discovered during a training session he conducted in Pakistan. From a crowded handmade pottery vase, he pulled out orangewood hand-carved forks from a desert bazaar in Morocco and a spatula from London. He took down his mother's copper pot from a hanging rack. Near it is an Indian metal plate for heating chapatis. He brought the plate (called a tava) from India, where he was a Peace Corps volunteer in the mid-1960s. Before he left on his two-year stay, his mother, Virginia, made sure he had the necessary survival skills: cooking with basic ingredients. "She said, 'There are some things you've got to be able to cook all around the world. You can get butter, eggs and milk, probably, so you've got to be able to cook with those,' " recalled the 60-year-old who moved to Santa Barbara in 1999. His father, Don, was a master with sandwiches, soups and meats. An adventurous cook, his mother was forever exploring other cuisines. But it was egg custard and spinach soufflZˇ that she chose to ready him for the trip. In Central India, he taught the locals his mother's recipes. They, in turn, exposed him to the region's lightly spiced cuisine. While later living in Washington, D.C., Mr. -
Spices Form the Basis of Food Pairing in Indian Cuisine Anupam Jaina,†, Rakhi N Kb,† and Ganesh Baglerb,*
Spices form the basis of food pairing in Indian cuisine Anupam Jaina,†, Rakhi N Kb,† and Ganesh Baglerb,* Affiliations: aCentre for System Science, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan 342011, India. bCentre for Biologically Inspired System Science, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan 342011, India. †These authors contributed equally to this work *Corresponding author: E-mail: [email protected], [email protected] Abstract Culinary practices are influenced by climate, culture, history and geography. Molecular composition of recipes in a cuisine reveals patterns in food preferences. Indian cuisine encompasses a number of diverse sub-cuisines separated by geographies, climates and cultures. Its culinary system has a long history of health-centric dietary practices focused on disease prevention and promotion of health. We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing; more the extent of flavor sharing between any two ingredients, lesser their co-occurrence. This feature is independent of recipe size and is not explained by ingredient category-based recipe constitution alone. Ingredient frequency emerged as the dominant factor specifying the characteristic flavor sharing pattern of the cuisine. Spices, individually and as a category, form the basis of ingredient composition in Indian cuisine. We also present a culinary evolution model which reproduces ingredient use distribution as well as negative food pairing of the cuisine. Our study provides a basis for designing novel signature recipes, healthy recipe alterations and recipe recommender systems. Introduction Culinary practices are shaped by complex interplay of culture, climate, geography and genetics (1–6). -
The 2 Train Journeys of India
Some dishes contain bones, nuts, seeds, gluten, lactose, soya sauce and food colouring. Please inform a member of staff of any dietary requirements or allergies you may have. All dishes are made with natural heat and aroma from Indian spice we are social blends. Each dish has an individual flavour and spice profile. Like, follow and share us Hints of Spice @PatriArtisan / PatriRestaurant GF: Gluten Free VG : Vegan The 2 Train Full Heat with Spice Undertone V : Vegetarian ORDERING GUIDE N : Nuts Intense Spice and Chilli Step 1. Choose your city New Delhi or CALCUTTA order left to right * Moreish - Order 1 dish each from Street Food and Classic. Food Memories journeys ** Hungry - Order 1 dish each from Street Food, Classic and Signature with one extra. Vegan Vegetarian Nuts City Specials *** Very Hungry - Order 1 each from Street Food, Classic, Pairing and two extras. Our food is prepared to authentic Indian Spice Levels and comes as soon as its ready in no particular order. OF INDIa 30.Masala Iced Karma Soda 4.50 East meets West in this dark refreshing Signature Pairing drink made using organic cola mixed Street FoodSmall Plates Grills & More for 2-3 MasterChef Curries for 2-3 with Grills or Curries with tangy chaat masala and black salt for a unforgettable love me tease Classics me twist of favours 1. Old Delhi Pani Puri (4 pcs) 4.95 7. Nawabi Seekh Kabab (3pcs) 6.50 13. Pantry Chicken Curry (GF ) 10.95 21. Bedmi Aloo (VEGAN/ GF) 6.95 Bombs (6 pcs) 6.50 (GF) (4pcs) 8.50 A simple preparation of onions, tomatoes The quintessential roadside curry for the soul, नई दिल्ली स्टेशन cooked fast and furious style inspired by the 31.Nimbu Lemon Soda 4.50 Crispy wheat(VEGAN) balls filled with chick peas and Medium triple minced skewers marinated using spicy and tangy potato curry reduced in a tango chef’s secret spice and herb mix, cooked over moving express trains and simmered with tomato masala and coriander. -
The Spice List
THE SPICE LIST brought to you by THE FOOD BASKET THE SPICE LIST pices are a major part of what we do every day at THE FOOD BASKET. Our food is renowned for its flavour – and our specially selected range of spices are the source Sof that flavour. From intense, fiery and pungent to sweet, fruity and floral, to earthy, woody and nutty, and the equally essential sulfury, bitter and sour – we believe we have sourced a unique mix of flavours so that every dish we create has a unique signature. THE SPICE LIST shares all our secrets with you. All our spices are of the highest grade, chosen to bring you a spectrum of aromas covering the widest taste range and the subtlest of tones. Our blends are created from those same high grade spices, combined with herbs, nuts and seaweeds from the best sources we could find. THE FOOD BASKET was inspired by a trip to India by our founder 22 years ago, which you can read about in this booklet. Experience your own round the world taste trip by dropping into our kitchen shop in Barnes, where you can sample some of our delicious recipes. Maybe you will be inspired to try something new for dinner with family and friends tonight… You can also pick up a complimentary sample blend of spices from our kitchen shop – choose from any of those in this list. with warm aromas from THE FOOD BASKET THE SPICE LIST HOT Our range of hot and pungent spices and chilli powders provides a spectrum of intense and fiery flavours to provide a distinct searing signature to every recipe… Bhut Jolokia Kampot Cascabel Korean Chilli Cayenne Malabar Black De Arbol Mustard Seed Galangal Hungarian Paprika Ginger Red Savina Gochugaru Sarawak White Green Serrano Smoked Red Serrano Habanero Tien Tsin Horseradish Urfa Biber Jalapeno Wasabi ALL OUR Spices are of the highest grade, chosen to bring you the widest range of aromas and subtlest of tones. -
Elevated Levels of Lead (Pb) Identified in Georgian Spices
Ericson B, et al. Elevated Levels of Lead (Pb) Identified in Georgian Spices. Annals of Global Health. 2020; 86(1): 124, 1–6. DOI: https://doi.org/10.5334/aogh.3044 ORIGINAL RESEARCH Elevated Levels of Lead (Pb) Identified in Georgian Spices Bret Ericson*, Levan Gabelaia†, John Keith*, Tamar Kashibadze†, Nana Beraia†, Lela Sturua†,‡ and Ziad Kazzi§ Background: Human lead (Pb) exposure can result in a number of adverse health outcomes, particularly in children. Objective: An assessment of lead exposure sources was carried out in the Republic of Georgia following a nationally representative survey that found elevated blood lead levels (BLLs) in children. Methods: A range of environmental media were assessed in 25 homes and four bazaars spanning five regions. In total, 682 portable X-Ray Fluorescence measurements were taken, including those from cook- ware (n = 53); paint (n = 207); soil (n = 91); spices (n = 128); toys (n = 78); and other media (n = 125). In addition, 61 dust wipes and 15 water samples were collected and analyzed. Findings: Exceptionally high lead concentrations were identified in multiple spices. Median lead concentra- tions in six elevated spices ranged from 4–2,418 times acceptable levels. Median lead concentrations of all other media were within internationally accepted guidelines. The issue appeared to be regional in nature, with western Georgia being the most highly affected. Homes located in Adjara and Guria were 14 times more likely to have lead-adulterated spices than homes in other regions. Conclusions: Further study is required to determine the source of lead contamination in spices. Policy changes are recommended to mitigate potential health impacts. -
Burbot Fish Soup "Kola Burbot" (Khurs.Ru - 2020)
Burbot fish soup "Kola burbot" (khurs.ru - 2020) Spices: dried chopped parsley, 1. Cut burbot into medium-sized pieces dried chopped garlic, dried 1. Beat 2. Cut thin onion rings into quarters Cut chopped ginger root, khmeli- chicken 3. Cut red sweet pepper into small potatoes suneli, a mixture of ground eggs pieces into small peppers, ground lemon pep- 2. Vodka pieces per, salt 4. Chop the red tomatoes finely 3. Bay leaf Boil over low heat Boil over low heat Languor Warm up 35-40 minutes Warm up for 3-5 minutes under a lid Fish without soup Cooking fish soup fire Descale Descale mix 1. Burbot - 1-1.2 kg 2. Burbot caviar - 40-50 g 3. Potatoes - 0.8-0.9 kg 4. Bulb onions - 150-200 g 5. Red tomatoes - 200-250 g 6. Sweet red pepper - 150-180 g 7. Chicken eggs - 2-3 pcs. 8. Vodka - 30-50 g 9. Dried chopped parsley - 1-1.5 tbsp. spoons 10. Dried chopped garlic - 0.5-0.75 tbsp. spoons 11. Dried chopped ginger root - 0.3-0.4 tsp 12. Khmeli-suneli - 0.3-0.4 tsp 13. A mixture of ground peppers - 0.2-0.3 tsp 14. Ground lemon pepper - 0.2 tsp 15. Salt - 1-1.5 tablespoons 16. Water - 2-2.5 + 1.5-2 liters Burbot fish soup "Kola burbot" 1. Catch burbot 2. We wash, clean and cut the burbot 3. We clean and cut potatoes into 4. Peel the onion into small pieces small pieces 5. Cut thin onion rings into quarters 6. -
Pondi Essential Menu 5 29.Pages
Pondicherithe essential menu breakfast breakfast frankie masala eggs & cilantro chutney wrap | choice of dosa wrap [gf] or carrot roti [v] 7 | + lamb 10 railway omelet ”everything but the kitchen sink” |choice of carrot roti [v] or pondi salad [gf] [v] 10| + lamb 13 khichri ✓ [gf] seven grains slow stewed with vegetables, ginger, turmeric, herbs, yogurt & warm spices 10 avocado dosa [gf] [v] roasted mushrooms, avocado masala, mango chutney | summer sambar 14 green dosa [gf] [v] sautéed greens, pumpkin seed chutney, avocado masala | summer sambar 12 egg dosa [gf] open face crêpe smeared with spinach purée, egg, cheese, vegetables & sesame 10 pani poori semolina puffs, mango cumin broth with lentil vegetable filling 8 snacks,sandwiches & salads samosa 5 VEG [v] sweet potato & pea with tomato kasundi | NON-VEG chicken & garbanzo with cumin yogurt pav bhaji Mumbai street fav! vegetable masala bhaji | toasted pumpkin buns 8 chili lettuce wraps ✓ sichuan pepper peanut masala with choice of paneer or chicken 12 madras chicken wings [gf] oven roasted with black pepper, sesame, amchur & tamarind chutney, cumin yogurt 13 frankies | choice of: desi fries or pondi salad or sambar a classic mumbai street wrap, choice of dosa wrap [gf] [v] or carrot roti [v] sabzi [v] rotating seasonal vegetables 10 chicken cilantro, fenugreek, tomato & garam masala in egg washed wrap 12 ghee burger | choice of : desi fries | pondi salad | summer sambar 10 choice of: ghee fried chicken or paneer with onion masala, mango chutney & fresh herbs pickle pizza pickled local -
1St February 2016
Phone 1800 437 243 Herbie's Spices 4/25 Arizona Rd Charmhaven 2263 www.herbies.com.au Date Effective From: 1st February 2016 Qty Product Size Weight Price Qty Product Size Weight Price Qty Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 4.75 CHERMOULA SPICE MIX 50g SML PKT 50 4.80 DILL SEED WHOLE 30g SML PKT 30 3.20 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 CHERMOULA SPICE MIX 90g LGE PKT 90 8.00 DUKKAH 50g SML PKT 50 6.00 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 7.65 CHETTINAD SPICE MIX 35g SML PKT 35 5.70 DUKKAH 100g LGE PKT 100 10.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 CHILLI ANCHO POWDER 30g SML PKT 30 4.40 FAMILY FRIENDLY STIR-FRY SEASONINGSML 40g PKT 40 5.60 ALLSPICE GROUND 30g SML PKT 30 3.50 CHILLI ANCHO WHOLE 30g LGE PKT 30 5.20 FENNEL POLLEN 3g SML PKT 3 9.95 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 CHILLI BIRD'S EYE WHOLE 15g SML PKT 15 4.50 FENNEL SEED GROUND 40g SML PKT 40 3.00 AMCHUR POWDER (Green Mango Powder)SML 45g PKT 45 4.75 CHILLI CHIPOTLE POWDER 30g SML PKT 30 7.50 FENNEL SEED LUCKNOW WHOLE 45g SML PKT 45 4.80 AMOK SPICE MIX - Cambodian Fish Curry SML40g PKT 40 6.00 CHILLI CHIPOTLE WHOLE 25g LGE PKT 25 6.25 FENNEL SEED WHOLE 30g SML PKT 30 2.65 ANISEED GROUND 30g SML PKT 30 3.75 CHILLI FLAKES HOT 25g SML PKT 25 2.90 FENUGREEK LEAVES (Methi) 5g SML PKT 5 2.50 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.35 CHILLI FLAKES MEDIUM 35g SML PKT 35 3.00 FENUGREEK SEED GROUND 55g SML PKT 55 3.50 ANISEED WHOLE 25g SML PKT 25 3.80 CHILLI GUAJILLO WHOLE 30g LGE PKT 30 5.80 FENUGREEK SEED -
Inroom Dining Menu
In room dining MENU BREAKFAST MENU (7AM - 10:30AM) OVEN FRESH WHITE OR BROWN TOAST 125 Jam, butter, honey & preserve EGG SPECIALITIES 300 Omelette/ Scrambled/ Poached/ Boiled/ Fried Chicken breakfast sausages Potatoes/ Sautéed vegetable APPAM WITH STEW 250 Rice hoppers with creamy vegetable and coconut curry VEGETABLE UPMA 225 Steamed semolina porridge with vegetables and spice tempering CLASSIC DOSA 225 Plain/ Potato filling/ Spicy Mysore masala, sambar, chutney IDLI 225 Steamed rice and lentil dumplings, sambar, chutney MEDHU VADA 155 Fried lentil dumplings, sambar, chutney UTHAPPAM 225 Rice pancake with onion, tomato, coriander and chilli, sambar, chutney POORI BHAJI 250 Deep fried whole wheat bread with potato curry PARATHA 250 Choice of filling- Potato or Cottage cheese Homemade yogurt and pickle CEREAL BOWL 200 Choice of muesli, corn flakes or wheat flakes with honey, fresh fruit salad and choice of milk CAST IRON PANCAKE 250 Pancake syrup, whipped cream HERCULEAN NATIVE FRENCH TOAST 275 Brioche bread with fillings, banana compote and whipped cream BANANA RAISIN OATMEAL 200 Brown sugar and honey SLICED SEASONAL FRUIT PLATE 250 Vegetarian Non-Vegetarian Contains egg Spice level Available 24 hours If you are allergic to any food, let your server know. Government taxes as applicable. LUNCH & DINNER MENU (12 PM to 3 PM & 7 PM to 11 PM) APPETIZERS MASALEDAR PANEER TIKKA 395 Cottage cheese cubes marinated with spices cooked in clay oven CANTONESE VEGETABLE SPRING ROLL 325 Deep fried rice paper roll with fresh vegetables and Asian spices CRISPY