Interesting Green: Stamp - Spices of Singapore

Source Website:
http://philatelynews.com/2011/singapore/spices-of-singapore/
https://shop.vpost.com.sg/vPOSTMall/execute/viewCatalog?catalog=CSH11
https://shop.vpost.com.sg/vPOSTMall/images/philatelic/CSH11.pdf
http://www.singpost.com.sg/downloads/media/press_release/11/PR20110705a.pdf
https://shop.vpost.com.sg/ http://www.singpost.com.sg/

Date Of Issue : 15 Jul, 2011
Local Price : S$ 3.13
Overseas Price : S$ 3.13

PHOTO: Spices of Singapore - Stamp Set
https://shop.vpost.com.sg/vPOSTMall/images/philatelic/CSH11ASTb.jpg
https://shop.vpost.com.sg/vPOSTMall/execute/viewDetail?itemSku=CSH11@^CSH11AST

Date Of Issue : 15 Jul, 2011
Local Price : S$ 4.95
Overseas Price : S$ 4.63

PHOTO: Spices of Singapore - Presentation Pack
https://shop.vpost.com.sg/vPOSTMall/images/philatelic/CSH11PRb.jpg
https://shop.vpost.com.sg/vPOSTMall/execute/viewDetail?itemSku=CSH11@^CSH11PR

From: https://shop.vpost.com.sg/vPOSTMall/images/philatelic/CSH11.pdf

Do you know spices were as valuable as gold in the 19th century?

At that time, there was a fight for control over the sources and routes to the Spice Islands of Southeast Asia and India. In response to this fervour, a garden at Fort Canning Park was planted mainly with nutmeg, clove and other plants with economic value.

This pandan-scented garden has now become a showcase of local herbs and spices. More importantly, this garden, as with the rest of the lush greenery at Fort Canning, is a main source of food for local fauna. Squirrels, butterflies, birds and dragonflies are part of the large living habitat thriving on this hill.

PHOTO: Coriander and Star Anise
Spices of Singapore stamps - 2nd local & 65¢ pre-cancelled

In this special stamp issue, we introduce you to three spices found in the Spice Garden: Tamarind, Cinnamon and Turmeric, as well as two other spices commonly used in local cuisines - Coriander and Star Anise.

PHOTO: Tamarind and Turmeric
Spices of Singapore stamps - 80¢ & $1.10 pre-cancelled

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 to prepare local delights, such as the Tamarind Prawns or in a traditional fruit and vegetable salad dish commonly known as "rojak".

PHOTO: Cinnamon
Spices of Singapore stamps - 1st Local, Cinnamon, pre-cancelled

PHOTO: Cinnamon
Spices of Singapore stamps - 1st Local, Cinnamon, mint.jpg

The aromatic Cinnamon is obtained from the inner bark of the Cinnamon tree (Cinnamomum verum), a small evergreen tree that can grow to about 10m tall. After the bark is harvested, it must be processed immediately while it is still wet. Principally used as a condiment (something used to enhance the flavor of food) in beverages, as well as in desserts, it also has medicinal value as it contains high antioxidant properties.

PHOTO: Tamarind
Spices of Singapore stamps - 80¢, Tamarind, mint

PHOTO: Tumeric
Spices of Singapore stamps - $1.10, Tumeric, mint

Most often used in powder form, Turmeric is derived from the rhizome (horizontal root-stem) of the Turmeric (Curcuma longa) plant. The rhizome is harvested and ground to a fine deep orange-yellow powder, which is a key ingredient in curries and many other cuisines. It is also used, as a fabric dye, in cosmetics, and to impart color to mustard condiments. There could be medical benefits from turmeric as well. There is preliminary medical research for it to be used as part of treatment for a variety of diseases, including Alzheimer's disease and cancer.

PHOTO: Coriander
Spices of Singapore stamps - 2nd local, Coriander, mint

All parts of the Coriander (Coriandrum sativum) plant are edible, but the fresh leaves, roots and the dried seeds are the parts most commonly used in cooking, often used in marinating meat for Satay. A soft, hairless plant, it has leaves that are broadly lobed at the base, and becomes slender and feathery higher on the-flowering stems. Like many spices, coriander contains antioxidants, which can slow down the delay or prevent food from becoming bad.

PHOTO: Star Anise
Spices of Singapore stamps - 65¢, Star Anise, mint

Star Anise is a spice that closely resembles anise in flavour. It is obtained from the star-shaped dried fruit of the tree (Illicium verum), which is native to southwest China. Like anise, star anise gets its distinctive, intense flavour from a chemical compound called anethol. However, the two plants are not related, botanically - star anise is a member of the Magnolia family. Star Anise is widely used in Chinese cuisine such as the braised duck, as well as in foods from Southeast Asian nations.

Acknowledgement: SpeciaL thanks to National Parks Board (NParks) for making this stamp issue possible

From: http://www.singpost.com.sg/downloads/media/press_release/11/PR20110705a.pdf

Singapore, 5 July 2011 - Unravel the fascinating history of spices of Singapore and their uses in local cuisine through this beautiful set of Spices of Singapore stamp issue to be released on 15 July 2011 in conjunction with the launch of Singapore Food Festival 2011.

“Spices of Singapore” Stamps
Date of Issue: 15 July 2011

Spices have been valued for their aromatic qualities and medicinal benefits. Once worth their weight in gold, some of the popular spices like nutmeg, clove, cinnamon, tamarind and tumeric are grown in Fort Canning. Today, this pandan-scented Spices Garden is a showcase for local herbs and spices. More importantly, this garden, as with the rest of the lush greenery at Fort Canning, is a main source of food for local fauna.

PHOTO: Complete set of Spices of Singapore stamps (S$3.13)
http://www.singpost.com.sg/downloads/media/press_release/11/PR20110705a.pdf

Featured in this special stamp issue are five well-loved spices commonly used in local cuisine that is cinnamon, tumeric, coriander, tamarind and star anise.

Depicted on the 1st local stamp is the cinnamon which is generally used as a condiment in beverages like Masala Teh and desserts; and on the 2nd local stamp, coriander. The aromatic coriander plant is often used in marinating meat for satay, a popular local dish and in curries and stews. Both cinnamon and coriander are good sources of antioxidants.

PHOTO: Pre-Cancelled First Day Cover affixed with stamps (S$3.95)
http://www.singpost.com.sg/downloads/media/press_release/11/PR20110705a.pdf

The 65-cents stamp portrayed star anise which is widely used in Chinese cuisine like the braised duck, Vietnam's signature dishes such as Pho Bo soup and in many Indian stews and curries. Featured on the 80-cents and S$1.10 stamps are the tamarind which is commonly used to prepare local delights like the assam prawn, or rojak, a traditional fruit and vegetable salad dish; and the tumeric, a key ingredient in curries respectively.

Products on Sale

Besides the complete set of five stamps (S$3.13), SingPost is also releasing the Presentation Pack (S$4.95) and Pre-cancelled First Day Cover affixed with the complete set of stamps (S$3.95). First day cover will be cancelled with a special Spices of Singapore postmark.

PHOTO: Complete set of Spices of Singapore stamps - Brochure

All stamp products of this issue will be on sale from 15 July 2011 at all post offices and the Singapore Philatelic Museum. Orders can also be made at SingPost’s online shopping portal, vPOST, http://shop.vpost.com.sg.

Information and enquiries

For more information on this new stamp issue, please visit http://www.singpost.com.

PHOTO: Pre-Cancelled First Day Cover affixed with stamps

Items on Sale Price
First Day Cover (without stamps) S$0.25*
Pre-cancelled First-Day Cover affixed with stamps S$3.95*
Complete set of stamps S$3.13
Presentation Pack S$4.95*

PHOTO: Complete set of Spices of Singapore stamps - mint (Presentation Pack)

Technical Details
Date of Issue : 15th July 2011
Denominations : 1st Local, 2nd Local, S$0.65, S$0.80, S$1.10
Stamp Size : 30mm x 40mm
Perforation : 14
Paper : Unwatermarked
Printing Process : Offset Lithography
Printer : Southern Colour Print
Sheet Content : 10 Stamps per sheet
Graphics Designer : Janny Jin

* Prices inclusive of prevailing GST for purchases within Singapore

Reference