http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/ Fri, 16 May 2008 16:22:17 +0000 http://wordpress.org/?v=1.5.2 http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-51928 Mon, 18 Feb 2008 00:16:10 +0000 http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-51928 [...] The Spice Is Right: Ancient Spices: Star Anise April 13, 2006 Filed under: Recipes — mackytravelbug @ 3:24 am I’m participating in a food blog event for the first time. This event, called “The Spice is Right” is hosted by Barbara Fisher of Tigers & Strawberries and its theme for this month is Ancient Spices. This event will occur monthly. [...] […] The Spice Is Right: Ancient Spices: Star Anise April 13, 2006 Filed under: Recipes — mackytravelbug @ 3:24 am I’m participating in a food blog event for the first time. This event, called “The Spice is Right” is hosted by Barbara Fisher of Tigers & Strawberries and its theme for this month is Ancient Spices. This event will occur monthly. […]

]]> http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-49283 Wed, 26 Dec 2007 22:02:03 +0000 http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-49283 [...] When Barbara of Tigers & Strawberries announced the theme “Ancient Spices” for her food event “The Spice is Right” ,the first thought that came to my mind were Seasame Seeds and Black Pepper Corns.Since I had already blogged about sesame seeds in one of my earlier posts “Nuvvulu Annam”(seasame flavored rice),I decided to blog about Black Pepper which is one of the most exotic ancient spice of India after saffron and is known to be the King of all spices. Black Pepper,whose name is derived from the Sanskrit word Pippali and Latin name Piper Nigrum meaning pepper black,is native to Malabar, the Western Coast of South India(Kerala).Black Pepper was a valuable spice during ancient times and was used as a currency to trade between east and west. It’s been said that no other spice has had a greater effect on world history than pepper. The term ‘peppercorn rent’ actually came from rent which was paid in the form of pepper during the middle ages and that often a man’s wealth was measured by his accumulation of pepper.So high was its value that during ancient times it was used as a currency to pay taxes and there are stories of how 3000 pounds worth of pepper was paid as ransom/tribute when the Germanic tribe or Goths laid siege to Rome,soldiers being paid in pepper for a successful campaign,dowries of pepper given and it was also used as a sacred offering.Read more about the fascinating history of black pepper and how to select , store and tips on cooking with pepper [...] […] When Barbara of Tigers & Strawberries announced the theme “Ancient Spices” for her food event “The Spice is Right” ,the first thought that came to my mind were Seasame Seeds and Black Pepper Corns.Since I had already blogged about sesame seeds in one of my earlier posts “Nuvvulu Annam”(seasame flavored rice),I decided to blog about Black Pepper which is one of the most exotic ancient spice of India after saffron and is known to be the King of all spices. Black Pepper,whose name is derived from the Sanskrit word Pippali and Latin name Piper Nigrum meaning pepper black,is native to Malabar, the Western Coast of South India(Kerala).Black Pepper was a valuable spice during ancient times and was used as a currency to trade between east and west. It’s been said that no other spice has had a greater effect on world history than pepper. The term ‘peppercorn rent’ actually came from rent which was paid in the form of pepper during the middle ages and that often a man’s wealth was measured by his accumulation of pepper.So high was its value that during ancient times it was used as a currency to pay taxes and there are stories of how 3000 pounds worth of pepper was paid as ransom/tribute when the Germanic tribe or Goths laid siege to Rome,soldiers being paid in pepper for a successful campaign,dowries of pepper given and it was also used as a sacred offering.Read more about the fascinating history of black pepper and how to select , store and tips on cooking with pepper […]

]]> http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-45275 Sun, 11 Nov 2007 03:42:26 +0000 http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-45275 [...] When Barbara of Tigers & Strawberries announced the theme “Ancient Spices” for her food event “The Spice is Right” ,the first thought that came to my mind were Seasame Seeds and Black Pepper Corns.Since I had already blogged about sesame seeds in one of my earlier posts “Nuvvulu Annam”(seasame flavored rice),I decided to blog about Black Pepper which is one of the most exotic ancient spice of India after saffron and is known to be the King of all spices. Black Pepper,whose name is derived from the Sanskrit word Pippali and Latin name Piper Nigrum meaning pepper black,is native to Malabar, the Western Coast of South India(Kerala).Black Pepper was a valuable spice during ancient times and was used as a currency to trade between east and west. It’s been said that no other spice has had a greater effect on world history than pepper. The term ‘peppercorn rent’ actually came from rent which was paid in the form of pepper during the middle ages and that often a man’s wealth was measured by his accumulation of pepper.So high was its value that during ancient times it was used as a currency to pay taxes and there are stories of how 3000 pounds worth of pepper was paid as ransom/tribute when the Germanic tribe or Goths laid siege to Rome,soldiers being paid in pepper for a successful campaign,dowries of pepper given and it was also used as a sacred offering.Read more about the fascinating history of black pepper and how to select , store and tips on cooking with pepper [...] […] When Barbara of Tigers & Strawberries announced the theme “Ancient Spices” for her food event “The Spice is Right” ,the first thought that came to my mind were Seasame Seeds and Black Pepper Corns.Since I had already blogged about sesame seeds in one of my earlier posts “Nuvvulu Annam”(seasame flavored rice),I decided to blog about Black Pepper which is one of the most exotic ancient spice of India after saffron and is known to be the King of all spices. Black Pepper,whose name is derived from the Sanskrit word Pippali and Latin name Piper Nigrum meaning pepper black,is native to Malabar, the Western Coast of South India(Kerala).Black Pepper was a valuable spice during ancient times and was used as a currency to trade between east and west. It’s been said that no other spice has had a greater effect on world history than pepper. The term ‘peppercorn rent’ actually came from rent which was paid in the form of pepper during the middle ages and that often a man’s wealth was measured by his accumulation of pepper.So high was its value that during ancient times it was used as a currency to pay taxes and there are stories of how 3000 pounds worth of pepper was paid as ransom/tribute when the Germanic tribe or Goths laid siege to Rome,soldiers being paid in pepper for a successful campaign,dowries of pepper given and it was also used as a sacred offering.Read more about the fascinating history of black pepper and how to select , store and tips on cooking with pepper […]

]]> http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-6293 Tue, 19 Sep 2006 09:12:27 +0000 http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-6293 [...] For the first time EVER, I’ve joined a food blogging event. Barbara announced The Spice is Right in March, giving us a nice time limit to join in for April. This months theme being Ancient Spices, and our interpertation of it. I must admit, I don’t have aspice I reflect on as ancient as in my ancient memories. And I haven’t been keeping spices for an eternity as I’ve only lived out of my mums for a few years, and on my own for even less time. (First shacking up with my sister, who took her half of the spices with her). So my oldest spice in the cupboard might just be a month or atleast a few, old. I was racking my brain trying to figure out which spice to use as my ancient spice. So I surfed the net trying to find inspiration of what to interpret as an ancient spice. For me ancient spices are pure. It’s the simplest flavour, that can change everything in the recipe if you leave it out. And at once I thought of something, mint. Mint can dominate a dish without any effort, and the first time I really noticed how much was when I first tasted a Mojito. I was with my mumat a tapas place and she ordered me a mojito as a dessert drink. I was blown away by the taste! The lime incorporated with the sugar and especially the mint makes this drink feel more like a sensation than an alcoholic bevarage and done right you wont even know the alcohol (except it’s subtle sting) until you’re getting tipsy. [...] […] For the first time EVER, I’ve joined a food blogging event. Barbara announced The Spice is Right in March, giving us a nice time limit to join in for April. This months theme being Ancient Spices, and our interpertation of it. I must admit, I don’t have aspice I reflect on as ancient as in my ancient memories. And I haven’t been keeping spices for an eternity as I’ve only lived out of my mums for a few years, and on my own for even less time. (First shacking up with my sister, who took her half of the spices with her). So my oldest spice in the cupboard might just be a month or atleast a few, old. I was racking my brain trying to figure out which spice to use as my ancient spice. So I surfed the net trying to find inspiration of what to interpret as an ancient spice. For me ancient spices are pure. It’s the simplest flavour, that can change everything in the recipe if you leave it out. And at once I thought of something, mint. Mint can dominate a dish without any effort, and the first time I really noticed how much was when I first tasted a Mojito. I was with my mumat a tapas place and she ordered me a mojito as a dessert drink. I was blown away by the taste! The lime incorporated with the sugar and especially the mint makes this drink feel more like a sensation than an alcoholic bevarage and done right you wont even know the alcohol (except it’s subtle sting) until you’re getting tipsy. […]

]]> http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-3707 Thu, 11 May 2006 19:42:25 +0000 http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/#comment-3707 [...] edit @ 15:17 EDT: I was just looking at Barbara’s rules (scroll down the linked page to find them) and see that perhaps this post might have fit into the event after all: [T]he definition of a spice that we will be using for the purpose of this event is as follows: “Any aromatic substance, fresh or dried, that is derived from the root, rhizome, bulb, bark, woody stem, flower, fruit or seed of a plant that is used to flavor foods.” [...] […] edit @ 15:17 EDT: I was just looking at Barbara’s rules (scroll down the linked page to find them) and see that perhaps this post might have fit into the event after all: [T]he definition of a spice that we will be using for the purpose of this event is as follows: “Any aromatic substance, fresh or dried, that is derived from the root, rhizome, bulb, bark, woody stem, flower, fruit or seed of a plant that is used to flavor foods.” […]

]]>