Arranged about the space are barrels and boxes of dried fruit: jumbo prunes; luscious figs; sliced dried persimmon and blood orange; white dried mulberries, which look like little pieces of human brain. “Try this, it will change your life,” says Abramson, who is holding out a fat orange-gold Uzbekistani apricot with a pair of tongs to me. “I needed green cardamom for a curry recipe I was tinkering with,” says the publicist Sarah Hermalyn, who works in the food world. In 1968, when Alam arrived in New York, there weren’t many other Bangladeshis in the city. He graduated in the early ’70s, when the job market wasn’t great, but he saw a gap in the spice market.

Source: New York Times July 07, 2021 21:56 UTC