spices and herbs galore!

Oman might be one of the best places to cook (that is, besides their crazy stoves that are like stone ovens with no heat gauge). Although you can't get many convenience items without quite a hassle, you can find just about any herb or spice that you want. Even items that are novelties in America, or have to be sought out in special ethnic stores, are available everywhere here. It's just the normal things in America that are novelties here. Besides Arab and Western spices, you can find everything Indian, Pakistani, Thai and Chinese here as well because of the large Asian expat population.
I probably have more spices in my kitchen right now than I ever did in America. I haven't even used all of them yet, but I've got:
chilli pepper
thyme
basil
garam masala powder
curry powder
margoram
oregano
zaatar
coriander powder
sumac
cloves
ginger
cumin powder
tumeric
nutmeg
paprika
rosemary
cinnamon
dried mint
dried chillis
mustard seeds
cardamon pods
and
fenugreek (acutually, not sure what that is...but I have it!)

Herbs are sold in bulk here and are really cheap. I'm excited to try all of these in new Indian and East Asian recipes!

Okra

In an Indian or Pakistani restaurant, okra is my husband's constant vegetable side dish. Called 'bindi' in Urdu, this long, thin, green veggie always manages to be succulent and just the right combination of mushy and textured. Spiced to the max and slopped generously onto a big piece of naan, it can be pretty darn tasty.

So why is it that I find it so intimidating? Once, many years ago, I tried to make okra and it was disastrous. Slimy and stringy, it was more like gristly seaweed than anything else. I've been scared off since.

But now I am committed to being more experimental. Since my mother sent me a great Indian cookbook from America, I've stocked up on spices galore and am ready to try it again... Wish me luck.