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A New Use for Peanut Butter - Anatol Spices

Posted by Emily / April 19, 2008

Anatol Spices on St. Laurent is where it’s at. What is it, you ask? It, my friends, is every type of spice, snack, and candy you can think of. Plus a whole lot of stuff that doesn’t fit into any of those categories. Every time I go there expecting to come out with a little on-the-go snack, I emerge with a big bag full of goodies.

Take yesterday, for example. I walked into the store wanting nothing more than some lokoum (aka Turkish delight).

I came out with a tub of all-natural peanut butter, a jar of mole sauce, a container of Jamaican jerk sauce, an enormous bag of wasabi mix, and the Turkish and Lebanese versions of lokoum (how could I not compare, when they were both right there?). When I got home, I had myself a nice little desk picnic (okay, maybe not so little).

The wasabi mix was completely addictive. As a result, I think I am now 70% sodium.

My jerk sauce was quite delicious on a leftover tortilla I had in the fridge – just the right amount of spicy. Oddly enough, the spices in the jerk sauce went quite well with my peanut butter. Oh, George Washington Carver, we owe you so much!

As for the lokoum… sorry Turkey, but I like the Lebanese kind better. Each cube of Turkish delight was coated in flour and I don’t think raw flour tastes good on anything – not even Turkish delight. The Lebanese version was chock full of nuts and had more of a variety.

I should probably cut myself off of Anatol for a while considering I nearly broke the bank on my last visit. But the place has such great vibes; staying away won’t be easy. The owner is always chatty in a nice way and the clientele is very diverse. Many of the customers are clearly experienced chefs, tracking down some obscure spice for an Italian or Latin American dish. There are also people like me, who don’t get into the kitchen often enough but get a kick out of comparing Turkish and Lebanese candy.

Anatol has even inspired me to try out a new recipe. Tonight, I shall have chicken enchiladas with mole sauce. I’ll keep you abreast of any medical emergencies that result from my culinary adventure.

Mmmm, you know… the Turkish kind really isn’t that bad at all.

Anatol Spices
6822 St. Laurent



emily / April 19, 2008 at 11:24 pm
FYI - powdered sugar on the Turkish delight, no idea why I thought that was flour yesterday. Too much sugar blinds the taste buds I guess:(.
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natasha / September 30, 2008 at 11:34 pm
Yeah, just was going to say--it also has powdered sugar, the Turkish version. and you can also get Turkish lokoum with nuts in it. i just don't think you've had the good kind. there are all kinds actully. you need better cultural research:) aka eat more of it / May 25, 2013 at 02:57 pm
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