Truly Obscure is a San Francisco-based online publication focused on critical commentary. They review interesting gadgets, films, bands, events, restaurants, websites, books, and more.
They wrote a nice article on Supreme Spice extracts.
Check it out here.
Review by online magazine "Truly Obscure"
Supreme Spice on Bing
I just realized that Supreme Spice comes up in top position on Bing search engine for search word "Saffron extract" :) . Same is the case with "Tea masala extract" and "Tulsi extract".
From my backyard to yours
We had some crazy weather this last couple of weeks and some plants in my backyard are behaving all confused :) They thought it was Spring time and started blooming.
Vegan Christmas Fruitcake with Tea Masala extract
While I was on a long break from blogging, some very creative food bloggers posted recipes using our Supreme Spice extracts. One of my favorite ones was posted by Madhuram of Eggless Cooking. Madhuram is very creative with her recipes and comes up with some delicious ones using various substitutes for egg.
Check out her Vegan Christmas Fruitcake recipe in which she used Tea Masala extract to give it a spicy twist.
Spiced Butters
Giving makeovers to your everyday butter is really easy.
Using different spice flavored butters is a wonderful way to introduce kids to the aromatic world of spices.
Spiced butters can be stored in the freezer for a 1-2 months. You can slice rounds of frozen spiced butter and store them in the refrigerator for 3-4 days.
Coconut Burfi with Kesar Milk Masala extract
Coconut Burfi is a very popular dessert in India and requires just 3-4 ingredients. I make it the easy way and do not make any sugar syrup.
Note: You could also use Cardamom extract instead of Kesar Milk masala extract.
Ingredients:
1 cup desiccated coconut
3/4 cup sugar
3/4 cup Milk
4-5 drops of Kesar Milk Masala extract
In a pan, add desiccated coconut, milk and sugar. Stir and cook till the mixture becomes thick. Keep stirring to avoid burning coconut at the bottom of the pan. Once the mixture is thick and all the milk has evaporated, add 4-5 drops of Kesar Milk masala extract. Stir and take the pan off the heat. Pour the mixture in a plate, press well and let cool. Once cooled, cut diamond shaped burfis.
Tomato Rasam with extracts
Tomato Rasam is one of my favorites.
Madhuram of Eggless Cooking gave me a very quick and wonderful recipe for tomato rasam. She suggested the use of tomato paste which I found to be very interesting. I have made this rasam many times and have tweaked it a bit. I find Madhuram's recipes creative but simple and yummy. Check out her blog for some really good recipes for eggless cakes, cookies, etc.
Ingredients:
1 can Tomato paste
1-2 drops of Green Chilli extract
1 drop of Asafoetida extract
1-2 drops of Turmeric extract
2 drops of Garlic extract
1 drop of Ginger extract
1 tsp Rasam powder
!/2 tsp cumin seeds
very little oil
Salt to taste
1 cup of water ( add more if you want a bit thinner rasam)
Cilantro for garnish
Heat the oil in a pan. Add cumin seeds and let it splutter. Add tomato paste, water and rasam powder. Stir. Bring it to a boil and then reduce heat. Add turmeric extract, garlic extract, green chilli extract, ginger extract, asafoetida extract. Add salt to taste Let simmer for a minute or two. Take it off the heat. Garnish with cilantro. Serve hot.
Note that I am not using any tamarind. The canned tomato paste is perfect for this easy, breezy rasam :)
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