Subject: | |
From: | |
Reply To: | |
Date: | Sun, 18 Apr 1999 10:53:22 -0700 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
Todd:
> less feasible,
>where I live, for turmeric and cumin. At least, I haven't found
>a source for these.
I probably wouldn't go that far if I didn't have to, either. Whole cumin
seed should be available in Hispanic groceries, or where a larger store
has a decent Hispanic section. Have also found them in Middle Eastern
groceries. I find them packaged in 1/2 oz or so packages pretty
routinely around the NW US. Turmeric is one I'm working on. I've gotten
it whole from a Traditional Chinese Medicine (TCM) dispensary via my TCM
practitioner, but that's hardly an economic or convenient source for
cooking purposes.
Beta-carotene is often used to color butter. They also often use
"annatto" coloring. True annatto is some kind of plant material like a
seed, but the term "annatto coloring" can also be used to describe a
grain-derived manufactured substitute. Regardless of which of these, or
other substances for this purpose, are used in butter, they don't have
to be labeled.
|
|
|