You are here: Home » International Food » Nirmala Narine — Spice Girl Nirmala Narine — Spice Girl Featured Article,Food and Travel,Heroes,Ingredient,International Food,Local Heroes http://relish.com/articles/spice-it-up/ by RelishJanuary 1, 2012 A spice store owner says a taste for adventure fuels her passion for discovering the next new spice. Mark Boughton/styling: Teresa Blackburn http://pgoarelish2.files.wordpress.com/2012/01/jus_soup_7.jpg Share this: Pin ItEmailPrint I was born to parents of Indian descent in an unpainted wooden house in Guyana, South America, in a village bordering the Amazon rain forest. I started cooking for my family of 12 at the age of 6 under the tutelage of my grandfather, who taught me the ancient Ayurvedic art of blending spices to balance the elements in the body. My Auntie Daisy, an Afro-Guyanese woman, the great-great granddaughter of slaves, taught me how to make wonderful West African dishes in a mud oven. The native Arawak Indians taught me how to make condiments from wild berries and yucca juices and how to barbecue everything from iguanas and guinea pigs to all sorts of exotic fish. With no running water or electricity, my main kitchen tool was a machete, which I used to chop firewood and coconuts, peel papayas, clean fish and even kill chickens (only for dinner). My other tool was a masala brick used for grinding spices. More than 125 years old, it was a dowry gift, which my great-great grandmother brought from India to British Guyana. In 2002, I launched Nirmala’s Kitchen, which specializes in spices and exotic ingredients for creating simple, delicious and nutritious meals from around the world. I’ve traveled to more than 125 countries around the globe to find ingredients from Aborignal Wattleseed from Australia and Brazilian Pink Pepper to Tunisian Harissa and Whole West Indies Nutmeg. My recipes reflect the multi-ethnic landscape of the globe. I want to give cooks easy-to-follow recipes with relatively inexpensive ingredients found in local supermarkets. And while continuing to hunt for spices, I’m turning to my next adventure—a novel for young adults, Ellishiva Cinnamon. — By Nirmala Narine Share this: Pin ItEmailPrint Curry Noodle Soup Keep basic Thai pantry staples—coconut milk, red curry paste and fish sauce—on hand to make this super tasty soup any time. Chicken in Chile Sauce with Cashews An unusual combination of ingredients—chicken, cheese, cashews, potatoes, olives and eggs—melds into an intensely flavorful South American dish.