[Sca-cooks] Another not-Mughal Indian recipe

Susan Fox selene at earthlink.net
Sat Feb 6 09:58:11 PST 2010

I have been known to include those scents of ingredients not available
in edible form, in a table decoration.  The scent is in the nose, yet
the food itself is guaranteed to be wholesome.

I'm not sure I would want to touch ambergris which had washed up on our
polluted beaches anyway.  :-P


Elaine Koogler wrote:
> So...where do you get edible camphor and musk?  So far I've not been able to
> find either.
> Kiri
> On Sat, Feb 6, 2010 at 12:11 AM, <jimandandi at cox.net> wrote:
>> Sakhran- Nimatnama, p.93
>> Now the method for making sakhran has been written: take good mast, put
>> ground potherbs into it, and strain it through a cloth. Add camphor, musk,
>> cardamom, cloves and rosewater and prepare it with the perfume of flowers.
>> When the flower perfume has been absorbed, throw away the flowers. Then cut
>> up sections of the fruit of bananas very small and put them into it. Put the
>> pulp of twelve bananas into the mast.  <snip>

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