Iberianspices Stock over 100 Herbs & Spices and now Organic Spices.

Friday, 4 October 2019

I am sorry or as my friend would say Sunshine

I am sorry or as my friend would say Sunshine but that's a private joke.

I started this Blog with the intentions of bringing news or recipes but as you can see it's been used mainly for information for those who wanted to know the stock i carry.  But what i hadn't done was to keep the Blog up to date the only thing up to date is the Prices.

What i will promise is that i will try twice a month to include a recipe  because with my Huge Indian cook book i an working my way through.

Thursday, 7 September 2017

Jars and English food

Shortly I will be supplying a range of Spices to the Bar previously know as Pete's bar at Ponte Velha. The new owner is introducng a range of English foods at lower prides than can be found at local Markets.

I will be supplying 12 of the most popular Spices. The labels on the jars are designed to sit well on the shelf for display. More information will follow shortly..

Wednesday, 5 April 2017

Chilli-Free Chicken Curry.

Chilli-Free Chicken Curry.
Do you like a nice curry but hate having the flavour dominated by Chilli and too much heat?
This chicken curry is for you. This is a recipe for a real curry that is not a korma or sweet curry.
Chilli-Free Curry Powder  - 
3 Chicken Breasts - 
4 tbsp Olive Oil - 
1 Cinnamon Stick - 
5 Cardamon Pods - 
2 medium Onions finely chopped - 
2 tsp minced Garlic, 2 tsp minced Ginger - 
1 large Tomato - 
1 tsp Tomato Puree - 
150 ml Water - 
Coriander Leaves................
Mix together the Ginger, Garlic and Chilli-Free Curry Powder to make a Masala Paste. 
Heat the oil in a pan. When hot, add the Cinnamon Stick and Cardamon Pods. Fry for about 30 seconds then remove the Cardamon and Cinnamon from the pan. 
This flavours the oil. Now add the Onions stirring until brown. 
Add the Masala Paste and stir for a minute. Add the Tomato and Tomato Puree, cook for a minute until thoroughly combined. 
Pour in the water and bring to a gentle simmer, stirring constantly. 
Add the Chicken and mix well into the Masala. Simmer for 10-12 minutes, stirring regularly, until the Chicken is cooked and tender. 
Serve with Rice, decorated with the Coriander Leaves.

Spicy Seekh Kebabs

Spicy Seekh Kebab Mix 3 tsp
500g Lamb/Mutton
1 Finely Chopped Medium Onion
Garlic Paste 1 tsp
Ginger paste 1 tsp
Chopped coriander leaves 1 Tbsp
Butter 50g
Place Lamb in a mixing bowl and add the Seekh Kebab mix, Ginger and Garlic Paste, finely chopped Onion, Butter and Coriander Leaves.
Knead together by hand until all the ingredients are combined together well.
Form into "sausages" and fry, or cook in a Tandoori Oven or Barbecue until cooked through.
Serve with Salad and a little Yoghurt and Cucumber Dip and enjoy!
This recipe should make around 8 or 9 Kebabs.

Tuesday, 22 November 2016

It's here mail order

 Well is taken me awhile but mail order is now here and ready to start. You can pay via PayPal and I will send you an invoice. Or pay via bank transfer. Payments via Paypal are charged a premium imposed by Paypal, this payment is approximately 0.50€

Orders are normally sent within 24 hours of receiving an order.

Postage is all the actual price not inflated to make me money.

For expample

350 gram is 1.40€ normal mail or Rapid mail is 2.20€
550 gram is 3.25€ normal mail or Rapid mail is 4.60€
Up to a kilo is only 4.60€
Or for larger parcels 2.5 kilo is only 8€

So all you need to do is email me at Iberianspices@mail.com

Sunday, 25 September 2016

Going Mail order


Please be patient while i am preparing to go into Mail Order it is such a big job so normal service will be along soon.


Tuesday, 20 September 2016

Turmeric the new wonder food

The story below is from the BBC website.

Bold health claims have been made for the power of turmeric. Is there anything in them, asks Michael Mosley.
Turmeric is a spice which in its raw form looks a bit like ginger root, but when it's ground down you get a distinctive yellowy orange powder that's very popular in South Asian cuisine. Until recently the place you would most likely encounter turmeric would be in chicken tikka masala, one of Britain's most popular dishes.
These days, thanks to claims that it can improve everything from allergies to depression, it's become incredibly trendy, not just cooked and sprinkled on food but added to drinks like tea. Turmeric latte anyone?
Now I'm usually very cynical about such claims, but in the case of turmeric I thought there could be something to it. There are at least 200 different compounds in turmeric, but there's one that scientists are particularly interested in. It gives this spice its colour. It's called curcumin.
Thousands of scientific papers have been published looking at turmeric and curcumin in the laboratory - some with promising results. But they've mainly been done in mice, using unrealistically high doses. There have been few experiments done in the real world, on humans.

Find out more about the experiment

This is exactly the sort of situation where we on Trust Me like to make a difference. So we tracked down leading researchers from across the country and with their help recruited nearly 100 volunteers from the North East to do a novel experiment. Few of our volunteers ate foods containing turmeric on a regular basis.
Then we divided them into three groups.
We asked one group to consume a teaspoon of turmeric every day for six weeks, ideally mixed in with their food. Another group were asked to swallow a supplement containing the same amount of turmeric, and a third group were given a placebo, or dummy pill.
The volunteers who were asked to consume a teaspoon of turmeric a day were ingenious about what they added it to, mixing it with warm milk or adding it to yoghurt. Not everyone was enthusiastic about the taste, with comments ranging from "awful" to "very strong and lingering".
But what effect was eating turmeric having on them? We decided to try and find out using a novel test developed at University College, London, by Prof Martin Widschwendter and his team.

Prof Widschwendter is not particularly interested in turmeric but he is interested in how cancers start. His team have been comparing tissue samples taken from women with breast cancer and from women without it and they've found a change that happens to the DNA of cells well before they become cancerous.
The change is in the "packaging" of the genes. It's called DNA methylation. It's a bit like a dimmer switch that can turn the activity of the gene up or down.
The exciting thing is that if it is detected in time this change can, potentially, be reversed, before the cell turns cancerous. DNA methylation may explain why, for instance, your risk of developing lung cancer drops dramatically once you give up smoking. It could be that the unhealthy methylation of genes, caused by tobacco smoke, stops or reverses once you quit.
So we asked Prof Widschwendter whether testing the DNA methylation patterns of our volunteers' blood cells at the start and end of the experiment would reveal any change in their risk of cancer and other diseases, like allergies. It was something that had not been done before.

  • Perennial herbaceous plant native to South Asia
  • Spice is gathered from the plants rhizomes (roots)
  • As well as being used in Indian food, turmeric is used in traditional medicine and as a dyeing agent
Turmeric recipes from BBC Food

Fortunately he was very enthusiastic. "We were delighted," he said, "to be involved in this study, because it is a proof of principle study that opens entirely new windows of opportunity to really look into how we can predict preventive measures, particularly for cancer."
So what, if anything, happened?
When I asked him that, he pulled out his laptop and slowly began to speak.
"We didn't find any changes in the group taking the placebo," he told me. That was not surprising.
"The supplement group also didn't also show any difference," he went on.
That was surprising and somewhat disappointing.
"But the group who mixed turmeric powder into their food," he continued, "there we saw quite substantial changes. It was really exciting, to be honest. We found one particular gene which showed the biggest difference. And what's interesting is that we know this particular gene is involved in three specific diseases: depression, asthma and eczema, and cancer. This is a really striking finding."

It certainly is. But why did we see changes only in those eating turmeric, not in those taking the same amount as a supplement?
Dr Kirsten Brandt, who is a senior lecturer at Newcastle University and who helped run the experiment, thinks it may have something to do with the way the turmeric was consumed.
"It could be," she told me, "that adding fat or heating it up makes the active ingredients more soluble, which would make it easier for us to absorb the turmeric. It certainly gives us something, to work on, to try to find out exactly what's happening."
She also told me, because our volunteers all tried consuming their turmeric in different ways, that we can be confident it was the turmeric that was making the difference and not some other ingredient used to make, say, chicken tikka masala.
There is a lot more research that needs to be done, including repeating the experiment to see if these findings can be confirmed. But in light of what we've discovered will I be consuming more of the stuff? Probably. It helps that I like the taste and I've already begun experimenting with things like adding it with a touch of chilli to an omelette.