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Getting hold of ingredients for historic cuisines

by Gillian Polack

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I’ve talked in other posts of other places to buy herbs and spices online, but today I received a little parcel from Herbie’s. They only had a third of my dream list of hard-to-get stuff, but they got me my herbs and spices incredibly quickly and the quality is just gorgeous. I keep picking up my packets of chilli and admiring the gorgeousness of their content.

I have grains of paradise and file powder, long pepper and cinnamon leaf. I have Eucalyptus Olida, Mexican chocolate and three different types of chilli. And I have my favourite spice of all: cubebs. Expect posts on all these as I revisit them with my class and elsewhere later in the year.

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Posted in General, herbs and spices, ingredients, websites on March 23rd, 2007

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2 Responses to “Getting hold of ingredients for historic cuisines”

  1. Kaaron Says:
    March 23rd, 2007 at 6:44 pm

    So what is ‘file’? and what do you use it for?

  2. Gillian Polack Says:
    March 23rd, 2007 at 6:49 pm

    File is the plant sassafras, used as a thickener in gumbo. Very Southern (US). It also gives it a bit of a different flavour - why Aussie-made gumbo so seldom tastes right.

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A few herbs, a pinch of spice and foods of the past create your perfect foodie recipe at Food History. Expand your palate with everything from hot scones to hot websites without leaving your computer. At Food History there's a gourmet’s delight of food, health, history, and an amazing side of mushrooms. From holiday food customs to any number of fabulous recipes, you can find out anything and everything about your favorite tasty tidbits.

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