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27 November, 2016

The Condiments by Naomi Mobed

Posted in : Article on ParsiCuisine.com, Eggplant, Ginger, Jams and Preserves, News, Peppers, Pickle on by : Rita

murambo

These condiments and flavors are derived from the  Parsi Murabba, Vengna nu Bafenu and Tomato Chutney. Hints of cardamon, Cumin, Ginger, Garam masala and currry are definitely Parsi!!!

Find the recipes in our cookbook.

PHOTO: F. MARTIN RAMIN/THE WALL STREET JOURNAL, STYLING BY ANNE CARDENAS

Give cheese plates and trays of cocktail nibbles a little holiday sparkle with the palate-rousing, jewel-bright offerings from Le Bon Magot, a New Jersey-based company that specializes in internationally-inspired condiments.

The first three varieties on offer salute founder Naomi Mobed’s Indo-Persian upbringing in sly, surprising ways. The piquant chutney made with tomatoes and sultana grapes was based on her grandmother’s recipe, though Ms. Mobed tempers the bite of the Kashmiri chilies so they don’t overwhelm the delicate sweetness of the fruits.

Her take on Italian eggplant caponata, meanwhile, brings in flavors of cumin and curry leaves. And a hint of cardamom enlivens the ever-so-slightly-sweet pumpkin-and-almond murabba.

The latest to hit shelves: two jammy marmalades that taste of North Africa and the Middle East.

$13 each

lebonmagot.com

 

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