[Sca-cooks] Spices

[Kathleen Madsen]

Great idea.  Now is the time to do it!  January's
Fancy Food Show in San Francisco was all about salt. 
The current craze is a large lump of salt (the one on
display was the size of a potato) that can be
micro-planed over foods.  The one last month in New
York had a few of the more interesting spices.

The store I bought for had balinese long pepper on the
shelves.

I had to head into Berkeley on Saturday to buy some
Grains of Paradise from Lhasa Karnak.  $7 an ounce.

If you can bring in a pallet of good quality cubebs at
a reasonable wholesale price, develop good packaging
for it and set up a booth at on of the three Fancy
Food shows, you'll do well.

Eibhlin

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Powder douce, powder forte, fine spice powder, black
spices, Dry BBQ 
rubs,
hypocras, Duke's Powder, etc., in addition to some
more exotic 
individual
spices.  These are all wonders that could catch on
right now in the 
real
world food market.  Taking the historical to the masses.