The Spice is Right Reminder

Hello, everyone!

This is just a quick reminder that the first round of “The Spice is Right” is coming to its deadline–April 15th!

That means that if you want to participate in the event, where you write about a spice, and post a recipe with pictures and all that happy goodness, and then get included in the roundup, you have until April 15th to put it all up on your blog and then email me the link, and a picture and all of that good stuff as per the rules, which you can find here.

The theme this time around, is “Ancient Spices.”

What you take that to mean is up to you. Some will take it to mean a spice that has a long history of use in one or more cultures. Others might think it means a spice that has been sitting in their cupboards since Hannibal crossed the Alps with elephants. Still others might feel the need to use a recipe featuring a spice that is from a historical source, like Apicius.

It is up to you.

Thank you to the folks I have already received entries from–it looks like an awesome group so far. I look forward to posting the roundup–which will be up at some point after the 15th–depending on how my ISP behaves between now and the 15th, of course.


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  1. Hi Barbara,
    Nice to participate your event.I sent my entry to your email.I have given my spice is coriander.Hope you approve my entry.Thanks alot.warm wishes.

    Comment by Ramya — April 11, 2006 #

  2. Hi Barbara,
    Just curious about the small green gourds next to your plate. What are those and how do you cook them? Thanks.

    Comment by Shirley Lim — April 11, 2006 #

  3. Hi Barbara,
    I want to send my recipe for “Spice is right.”
    I came to know from Indira’s website.
    My recipe is “Sundakkai vatral Kozhalambu”.This is my recipes link:
    Thanku .
    Vineela Krishna

    Comment by vineela krishna — April 12, 2006 #

  4. Ramya, Vineela–thank you for sending your entries–I look forward to presenting them to my readers!

    Shirley, those cute little gourds are called “tindora” or “tondla” depending on which language one speaks from the Indian subcontinent. They have very little inherent flavor of their own–kind of like zucchini that way–but that means that they very easily pick up the flavors of whatever you cook with them. I used a spice mixture Indira sent along to me, along with shallots, chiles and cilantro, and they were divine.

    Comment by Barbara — April 12, 2006 #

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