White Jasmine is a company that celebrates Pakistani culture through cooking classes, a line of teas and spices, and accessories. It was founded by Huma Siddiqui and Gail Huelsing in 2003. Coworkers and friends, their goal is to bring a little bit of Pakistan and it’s colorful culture to people everywhere. This includes not only teas and spices, but bangles, and scarves, items that add color and warmth to everyday life (and are also an integral part of life for Pakistani women). Please visit whitejasmine.com for a taste of Pakistan.

Teas

Tea is a big part of the day-to-day life in Pakistan, and it is served with great pride. It is routinely served in the morning at breakfast and in the afternoon with delicious snacks. It is customary to always serve tea accompanied with snacks and sweets to guests at any time during the day or evening.

Selections: Chai, Earl Grey (regular and decaf), English Breakfast and Orange Spice.

The Perfect Pakistani Pot of Tea

• Pour fresh water into the kettle and allow the water to come to a running boil.
• Pour a half a cup of the boiling water into the teapot, rinse and discard.
• Add tea to the teapot, we recommend one teaspoon of loose tea per person, plus one for the pot. When using teabags, use the same measure.
• Add boiling water.
• Cover the teapot with a tea cozy and allow the tea to brew for 3-5 minutes.
• Stir it once and brew for another minute or so.
• Pour tea into teacups and serve with cream and sugar.
  

Spices

These specialty spices are the heart and soul of Pakistani dishes. They bring life to simple recipes and have been selected very carefully from the best suppliers in the United States.

Spices include: Chili Powder, Chili Blend, Garam Masala, Nigella Seeds, Bay Leaves, Ground Coriander, Ground Cumin, Ground Turmeric, Whole Green and Black Cardamom Pods, Cinnamon Sticks, Whole Cloves, Whole Cumin.

Chicken Curry

This simple, traditional dish is redolent with the spices that define Pakistani food. The spices are cooked in the oil until they are fragrant and browned. Serve over pulao rice.

1 pound boneless/skinless chicken cubed
1 large onion, chopped
3 tablespoons of plain yogurt
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 cloves
1 large cardamom
1 small cardamom
2 inch cinnamon stick
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 cup cilantro, chopped
2 tablespoons cooking oil

Heat oil in a large skillet; add cloves, cardamoms and cinnamon. Saute 2 minutes. Add onion; fry them 10 minutes or until golden brown. Add chicken, garlic and ginger; fry for 5 minutes or until the chicken is browned.

Add coriander, chili powder, garam masala, turmeric and salt; stir well. Add a tablespoon of yogurt at a time until all of the yogurt is mixed in. Sprinkle the chicken with cilantro; cover the pan, and simmer.about 10 minutes. The sauce will thicken. Serve over pulao rice.