Malaysia 2011 Spices

In Malaysian cuisine, spices are almost essential ingredients that provide additional aroma and flavour to each dish. 

Malay cooking utilises a wide variety of spices and ingredients.  The most popular of which include the ‘rempah empat beradik’, which are star anise, cinnamon, cardamon and clove.  Other  common spices used in Malay cooking include fresh and dried chilies, ginger, onions, shallots and garlic.

Spices are use more sparingly for Chinese cooking.  Fiver-spice powder, a mixture of 5 spices namely star anise, cloves, sichuan pepper, cinnamon and fennel seeds,encompassing all five flavours of sweet, sour, bitter,pungent and salty. 

Indian cuisine is best known for its wide and liberal use os spices.  Spices such as cumin and soriander seeds are used in many spice mixtures, curries, vegetables dishes and pickles.  Cinnamon adds a sweet and mellow flavour while cloves provide a strong, pungent and sweet aroma.

60sen · Cinnamon / Kayu Manis

Cinnamon, the bark of the Cinnamomum zeylanicum tree, stripped off and dried.  It is used in a variety of ways including in smaller pieces in curries or ground up in pastries, cakes and desserts.

90sen · Star Anise / Bunga Lawang

Star anise is the fruit of Illicium verum, originated from China and has a taste similiar to that of liquorice.

RM1 · Cardamom / Buah Pelaga

Cardamom is the seeds of Elattaria cardomomum.   They are used in cooking of beriani rice, as well as in curries and many more.  Cardamom is oftenadded tohot milk tea to create ‘masala tea’.

The stamps on miniature sheet features an assortment of spices on a grindstone placed on banana leaf with curry leaves  ( Murraya koenigii ) on top left and bottom right:

MS RM1 · candelnuts/buah keras ( Aleurites moluccana ), dried chilies ( Capisicum annum ),  coriander seeds/ketumbar ( Coriandrum sativum ),  fennel seeds/jintan manis ( Foeniculum vulgare ), and clove/cengkih ( Syzygium aromaticum ).

MS RM2 ·  cinnamom sticks, star anises,  pepper corns ( Piper nigrum ), and fresh tumeric ( Curcuma longa ).

stamp booklet

60sen · Fennel Seed / Jintan Manis

60sen · Tumeric / Kunyit

60sen · Chili / Cili

60sen · Coriander / Ketumbar

60sen · White Pepper / Lada Putih

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Technical Details

Date of Issue 28-Mar-2011 

  

Stamps
Stamp Value :60 sen, 90sen, RM1
Stamp Size : 35mm x 35mm

Perforation : 13

Sheet Content :20 Stamps

Paper :SPM Watermarked, Phosphor Coated
Printing Process :Lithography
Printer :Percetakan Keselamatan Sdn Bhd
Stamp Designer :Penumbra Communications (M) Sdn Bhd

First Day Cover
Value : 30 Sen

Miniature Sheet
Value :RM1 & RM2
Size : 120mm x 80mm

Stamp : 50mm x 60mm

Stamp Booklet
Value :60sen x 10

Folder
Value :RM5.50

Stamps
Stamp Value :60 sen, 90sen, RM1
Stamp Size : 35mm x 35mm

Perforation : 13

Sheet Content :20 Stamps

Paper :SPM Watermarked, Phosphor Coated
Printing Process :Lithography
Printer :Percetakan Keselamatan Sdn Bhd
Stamp Designer :Penumbra Communications (M) Sdn Bhd

First Day Cover
Value : 30 Sen

Miniature Sheet
Value :RM1 & RM2
Size : 120mm x 80mm

Stamp : 50mm x 60mm

Stamp Booklet

Value :60sen x 10

Folder

Value :RM5.50