Tamarind, cinnamon, turmeric, coriander, and star anise are the 5 spices featured on the stamps released on 15 July 2011. Each of the 5 stamps featuring spices are also illustrated with a local favourite dish or drink in which the spice is used, tamarind in assam prawn, cinnamon in masala tea, turmeric in fish head curry, coriander in satays and star anise in braised duck. So this set of stamps can be placed under the themes of flora, spices/herbs, and cuisine/food.Tamarind comes from the elongated velvety pod of the tamarind tree (Tamarindus indicus).The pod contains shiny black seeds enclosed in a sticky pulp. The sweet and sour juice extracted from the pulp is widely used in local cuisine.
Cinnamon sticks are made of dried strips of the inner bark of the cinnamon tree (Cinnamomum verum), an tree that can grow up to 10 metres tall. It is principally used as a condiment in beverages and desserts locally, and also as flavouring for cookies and breads. It also has high antioxidant properties, hence considered to be of medicinal value.
Turmeric is derived from the rhizome of the turmeric plant (Curcuma longa). The rhizome is harvested, dried and ground into a fine yellow powder. In this form, it is a versatile substance, used as a fabric dye, in cosmetics, and to impart colour to mustard condiments; in cooking it is commonly used, together to salt, to lightly coat fish before frying. Much medical research are being conducted to study the property of the various compounds found in this substance, for their medicinal property.
The edible coriander plant (Coriandrum sativum) is a common herb used in local oooking, and in marinating satay.
The star anise is obtained from the star-shaped dried fruit of the tree (Illicium verum) native to southwest China. The star anise is widely used in Chinese cuisine, especially for braising meats.
