In conjunction with the Singapore Food Festival 2011, SingPost has timed its latest stamp issue - "Spices of Singapore" to be released on 15 July 2011. Of course, the theme is spices, a once upon valuable commodity (still valuable today) that is essential for food flavouring.
Singapore has its history tied closely with spices, when the spice commodities were traded in Singapore's early days as a entre port in the Straits Settlements. We celebrated our historical ties with spices by setting up a special spice garden at the Fort Canning Park, at the location of Raffles' experimental and botanical garden.
For the Spices of Singapore stamp issue, five different spices (and one food / drink containing each spice) are featured:
- Cinnamon (1st Local) used in Masala Teh (spiced tea with milk)
- Coriander (2nd Local) used in Satay
- Star Anise ($0.65) used in Braised Duck
- Tamarind ($0.80) used in Assam Prawn
- Tumeric ($1.10) used in Fish Head Curry
The Spices of Singapore stamps presentation pack is sold at $4.95, while the pre-cancelled First Day Cover is sold at $3.95. Those interested can get these stamps at any SingPost outlets as well as the Singapore Philatelic Museum.
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