Technical Details:
Date of Issue: 15 February 2008
Author: H. Šabanic
Number of stamps in sheets: 8 + vignette
1,00 KM - Sis Kewab
2,00 KM - Stuffed Apples
Monday, March 30, 2026
Bosnia and Herzegovina 2018 - Gastronomy
Technical Details:
Date of Issue: 15 February 2008
Author: H. Šabanic
Number of stamps in sheets: 8 + vignette
1,00 KM - Sis Kewab
2,00 KM - Stuffed Apples
Bosnia and Herzegovina 2018 - Gastronomy, Food Specialities
Technical Details:
Date of Issue: 28 September 2018
Theme: "Gastronomy, Food specialities''
Motive: ''Herzegovina stuffed winw grape leaves, onions, mixes stuffed vegetables, stuffed cabbage leaves, Bosnian ravioli''
Face value: 1,28 EUR
Author: Abdulah Branković
Number of stamps in sheets: 50
Great Britain 1989 - British Food and Farming 1989
Technical Detail:
Date of Issue: 07 March 1989
Format: Horizontal
Size: 37mm x 35mm
Perforation: 14 x 14½
Number per Sheet: 100 Pieces
The Four Stamps Were Design By Sedley Place Limited
Printed In Photogravure By Harrison & Sons Limited
Paper: Unwatermarked Phospor Coated
Gum: PVA Dextrin
Text: Judith Hodge (British Food and Farming Year)
British Food and Farming:
British Food and Farming Year in 1989 celebrates our agricultural and food industry's history and success. Right through the food chain - from seed to supermarket - enormous developments and technological achievements have taken place in agriculture and food production over the past 150 years. the industry today is efficient and productive, By applying the discoveries of science, farmers produce over three- quarters of our home-grown food requirements. The year is designed to highlight the importance of the food and farming industry not only to the national economy but to all our daily lives. It is good applaud an industry that has outstanding successes to record - the industry that feeds us, that touches all our daily lives.
Our countryside. one of the most beautiful in the world and the backcloth to our towns, is both the place where many people spends their leisure and the farmers' workplace. It is our largest 'factory'. The stamps show a mouth watering array of the finest produce our country can offer.
Click to view larger image
This success has resulted from ever-increasing mechanisation, improvements in the breeding and veterinary care of livestock, developments in sturdier and more productive plant species, eradication of diseases in plants and livestock and an overall expansion of the food- processing, manufacturing and distribution sectors, Nowadays, fresh peas harvested in East Anglia are delivered from the fields to the supermarket, washed, frozen and packed, within hours of being picked.
We are fortunate in Britain that our temperate climate allows us to grow such a plentiful variety of top-quality produce. Each area of this fertile and varied countryside can lay claim to its own specialities, many renowned around the world.
The North of England is known for its cheeses, vegetables, top-quality beef and lamb, and fine ales. The Midlands produces ciders, mineral waters, cheeses (including the world-famous Stilton), asparagus, apples and meat pies. East Anglia produces wheat and barley, sugar-beet, soft fruit and apples, peas, onions and a cornucopia of bulbs, vegetables and salad plants from the fertile fenland.
In the South-East's 'garden of England', one can find orchards of top-quality fruits, hops for brewing and vines producing fine English wines. The West Country produces creamy dairy produce, pork, ham and bacon, chickens, turkeys, cider, fish and shellfish.
North of the border, Scotland is known the world over for its salmon, whisky, oats, beef and game. Succulent raspberries are also grown and more recently deer calves have been bred for farmed venison.
Wales and tender lamb are synonymous. The Principality is also famed for its traditional cheeses (and newer goat's cheeses), butter and fish. Across the water, Northern Ireland has a justly deserved reputation for rich dairy produce, potatoes, bacon and fish.
All these delicacies are produced on Britain's farms and fished from our rivers and coastal waters. Working long hours and often outside in all weathers, our farmers are more than just producers and growers. They are also custodians of our beautiful countryside, which so many of us treasure for the relaxation and leisure opportunities it allows us. Farmers, together with conservation organisations, have done much to shape the landscape which is rural Britain and at the same time our largest 'factory'.
The stamps have been designed to portray this rich and mouth-watering array of produce. They serve to highlight the aim of the Year which is to demonstrate the importance of the farming and food industry in all our daily lives by illustrating the vital end-product of the
industry's labours.
Fruit and Vegetables
The country's growers produce a wide range of horticultural produce. Apples, pears, currants and berries, salad plants, onions, leeks, cauliflowers and broccoli, tomatoes, Brussels sprouts, peas, beans - the list is endless.
Nowadays it also includes more unusual items such as herbs, sweet peppers, aubergines, kohlrabi, mooli, pumpkins and squashes. Mushrooms are the country's most valuable horticultural crop after potatoes. Many of our horticultural crops are grown under glass to protect them from the natural elements and to extend the period when they are in season.
Home-grown apples are used in the production of traditional English cider and also freshly-pressed apple juice, which is increasingly popular.
Meat
Our permanent pasture and hillsides provide ample fodder for sheep and beef cattle while cereal farmers produce millions of tonnes of barley, wheat and oats to feed the livestock and poultry reared indoors.
At home we eat roughly equal quantities of beef and chicken- about 21 lb per person a year - although we tend to eat more of the traditional roast beef and steaks when we are eating out. More lamb is now eaten than mutton and pork is increasingly popular, as is turkey - no longer eaten exclusively at Christmas!
Sausages, bacon and ham, meat and pork pies and steak and kidney pudding still feature prominently in the traditional British diet.
Ducks are making a come-back and the market is growing rapidly-not least in supplying the Chinese restaurant trade!
Geese too are becoming popular again as an alternative to turkey at Christmas. In all, 87% of the 4 million tonnes of meat consumed each year in the United Kingdom is produced here.
Many other important products come from livestock. Wool, of course, is the obvious one. But the United Kingdom leather trade converts hides into clothing, shoes and accessories; feathers from the poultry industry are used in our bedding; and bristles are made into paint brushes.
Dairy Produce
Britain's 45,000 dairy farmers milk our 3 million cows twice a day, 365 days a year to produce milk for drinking, cheeses, yoghurt, butter, cream and all sorts of processed foods. Many new cheeses are being produced today by traditional methods from the milk of sheep and goats. In response to the demands of today's consumer, skimmed, semi- skimmed and low-fat products are also increasingly available.
The average consumption of liquid milk per person per year is 216 pints, and we eat on
average 14 lb of cheese each!
The term 'dairy' also includes eggs. Britain's 38 million chickens lay a massive 12,000 million eggs a year.
Cereals
Britain's cereal farmers produce barley, wheat, maize and oats for a variety of uses. By far the largest is feed for the livestock sector.
Increasingly a larger proportion of United Kingdom wheat is being used for breadmaking. At home we each eat an average 100 lb of bread a year. Flour for biscuit-making is produced almost exclusively from home-grown wheat.
Barley is used in malting and distilling by the breweries and whisky distilleries. It is also used in the production of malt vinegar. Oats or oatmeal are commonly used in breakfast cereals, porridge and biscuits.
Not a cereal, sugar-beet is nonetheless an important United Kingdom crop. The processed sugar, produced predominantly in East Anglia, is used in biscuits, cakes, confectionery and jams as well as being sold as sugar and treacle. British sugar production provides 50% of our sugar requirement, the other half being made up from imports of cane sugar.
We are fortunate in Britain that our temperate climate allows us to grow such a plentiful variety of top-quality produce. Each area of this fertile and varied countryside can lay claim to its own specialities, many renowned around the world.
The North of England is known for its cheeses, vegetables, top-quality beef and lamb, and fine ales. The Midlands produces ciders, mineral waters, cheeses (including the world-famous Stilton), asparagus, apples and meat pies. East Anglia produces wheat and barley, sugar-beet, soft fruit and apples, peas, onions and a cornucopia of bulbs, vegetables and salad plants from the fertile fenland.
In the South-East's 'garden of England', one can find orchards of top-quality fruits, hops for brewing and vines producing fine English wines. The West Country produces creamy dairy produce, pork, ham and bacon, chickens, turkeys, cider, fish and shellfish.
North of the border, Scotland is known the world over for its salmon, whisky, oats, beef and game. Succulent raspberries are also grown and more recently deer calves have been bred for farmed venison.
Wales and tender lamb are synonymous. The Principality is also famed for its traditional cheeses (and newer goat's cheeses), butter and fish. Across the water, Northern Ireland has a justly deserved reputation for rich dairy produce, potatoes, bacon and fish.
All these delicacies are produced on Britain's farms and fished from our rivers and coastal waters. Working long hours and often outside in all weathers, our farmers are more than just producers and growers. They are also custodians of our beautiful countryside, which so many of us treasure for the relaxation and leisure opportunities it allows us. Farmers, together with conservation organisations, have done much to shape the landscape which is rural Britain and at the same time our largest 'factory'.
The stamps have been designed to portray this rich and mouth-watering array of produce. They serve to highlight the aim of the Year which is to demonstrate the importance of the farming and food industry in all our daily lives by illustrating the vital end-product of the
industry's labours.
Fruit and Vegetables
The country's growers produce a wide range of horticultural produce. Apples, pears, currants and berries, salad plants, onions, leeks, cauliflowers and broccoli, tomatoes, Brussels sprouts, peas, beans - the list is endless.
Nowadays it also includes more unusual items such as herbs, sweet peppers, aubergines, kohlrabi, mooli, pumpkins and squashes. Mushrooms are the country's most valuable horticultural crop after potatoes. Many of our horticultural crops are grown under glass to protect them from the natural elements and to extend the period when they are in season.
Home-grown apples are used in the production of traditional English cider and also freshly-pressed apple juice, which is increasingly popular.
Meat
Our permanent pasture and hillsides provide ample fodder for sheep and beef cattle while cereal farmers produce millions of tonnes of barley, wheat and oats to feed the livestock and poultry reared indoors.
At home we eat roughly equal quantities of beef and chicken- about 21 lb per person a year - although we tend to eat more of the traditional roast beef and steaks when we are eating out. More lamb is now eaten than mutton and pork is increasingly popular, as is turkey - no longer eaten exclusively at Christmas!
Sausages, bacon and ham, meat and pork pies and steak and kidney pudding still feature prominently in the traditional British diet.
Ducks are making a come-back and the market is growing rapidly-not least in supplying the Chinese restaurant trade!
Geese too are becoming popular again as an alternative to turkey at Christmas. In all, 87% of the 4 million tonnes of meat consumed each year in the United Kingdom is produced here.
Many other important products come from livestock. Wool, of course, is the obvious one. But the United Kingdom leather trade converts hides into clothing, shoes and accessories; feathers from the poultry industry are used in our bedding; and bristles are made into paint brushes.
Dairy Produce
Britain's 45,000 dairy farmers milk our 3 million cows twice a day, 365 days a year to produce milk for drinking, cheeses, yoghurt, butter, cream and all sorts of processed foods. Many new cheeses are being produced today by traditional methods from the milk of sheep and goats. In response to the demands of today's consumer, skimmed, semi- skimmed and low-fat products are also increasingly available.
The average consumption of liquid milk per person per year is 216 pints, and we eat on
average 14 lb of cheese each!
The term 'dairy' also includes eggs. Britain's 38 million chickens lay a massive 12,000 million eggs a year.
Cereals
Britain's cereal farmers produce barley, wheat, maize and oats for a variety of uses. By far the largest is feed for the livestock sector.
Increasingly a larger proportion of United Kingdom wheat is being used for breadmaking. At home we each eat an average 100 lb of bread a year. Flour for biscuit-making is produced almost exclusively from home-grown wheat.
Barley is used in malting and distilling by the breweries and whisky distilleries. It is also used in the production of malt vinegar. Oats or oatmeal are commonly used in breakfast cereals, porridge and biscuits.
Not a cereal, sugar-beet is nonetheless an important United Kingdom crop. The processed sugar, produced predominantly in East Anglia, is used in biscuits, cakes, confectionery and jams as well as being sold as sugar and treacle. British sugar production provides 50% of our sugar requirement, the other half being made up from imports of cane sugar.
Sunday, March 15, 2026
Andorra (Spain) - Turron
Technical Details:
Issue Date: 16 November 2023
About Christmas - Turrón
Within the most traditional gastronomy of the Christmas holidays, confectionery plays a predominant role in sweetening family celebrations with different kinds of confectionery, desserts and sweets, of the most varied flavours and textures, among which nougat is the most traditional and most consumed.
In its most traditional preparation, almonds or hazelnuts, honey, sugar and egg white are used.
The best known varieties are 'turrón de Alicante' or 'turrón duro' and 'turrón de Jijona' or 'turrón blando', although there are other geographical varieties, also traditional, such as 'turrón de Agramunt' in Lleida, 'turrón de Xerta' (Tarragona) or 'turrón de Casinos' (Valencia), among others.
In addition to the more traditional varieties, there are other nougats that are equally popular, such as those made with egg yolk or candied fruit, as well as new flavours and ingredients that have been incorporated in recent times, such as chocolate, coconut and liqueurs.
Of the various theories that have been put forward about its origin, the most plausible is the one that assigns the sweet to the Arabian Peninsula, where sweets made with nuts and honey are typical. Its subsequent spread reached other areas of the Mediterranean basin such as North Africa, Italy and the south of France.
Its arrival on the Iberian Peninsula coincided with the incursions of the Arabs and the establishment of Al-Andalus, taking root particularly in the southern regions of the Valencian Community, especially in Alicante and Jijona. There is documentary evidence of the production of turrón in Sexona, now Jijona, as early as the 14th century. Other documents mention turrón as part of the wedding menu of one of the daughters of King James I.
In recent years some initiatives have been developed in Andorra, specifically in the parish of Sant Julià de Loria, to make nougat using local products such as high mountain honey and ratassia liqueur.
About Christmas - Turrón
Within the most traditional gastronomy of the Christmas holidays, confectionery plays a predominant role in sweetening family celebrations with different kinds of confectionery, desserts and sweets, of the most varied flavours and textures, among which nougat is the most traditional and most consumed.
In its most traditional preparation, almonds or hazelnuts, honey, sugar and egg white are used.
The best known varieties are 'turrón de Alicante' or 'turrón duro' and 'turrón de Jijona' or 'turrón blando', although there are other geographical varieties, also traditional, such as 'turrón de Agramunt' in Lleida, 'turrón de Xerta' (Tarragona) or 'turrón de Casinos' (Valencia), among others.
In addition to the more traditional varieties, there are other nougats that are equally popular, such as those made with egg yolk or candied fruit, as well as new flavours and ingredients that have been incorporated in recent times, such as chocolate, coconut and liqueurs.
Of the various theories that have been put forward about its origin, the most plausible is the one that assigns the sweet to the Arabian Peninsula, where sweets made with nuts and honey are typical. Its subsequent spread reached other areas of the Mediterranean basin such as North Africa, Italy and the south of France.
Its arrival on the Iberian Peninsula coincided with the incursions of the Arabs and the establishment of Al-Andalus, taking root particularly in the southern regions of the Valencian Community, especially in Alicante and Jijona. There is documentary evidence of the production of turrón in Sexona, now Jijona, as early as the 14th century. Other documents mention turrón as part of the wedding menu of one of the daughters of King James I.
In recent years some initiatives have been developed in Andorra, specifically in the parish of Sant Julià de Loria, to make nougat using local products such as high mountain honey and ratassia liqueur.
Friday, February 27, 2026
Bosnia and Herzegovina (Mostar) 2021 - World Food Day - Rastika (Collard)
Issue Date:16 October 2021
Designer: Tamara Herceg
Printer: AKD d.o.o. Zagreb
Size: 35,50 x 25,56 mm
Values: 1,10 BAM
About World Food Day - Rastika (Collard)
Collard (raštika) (Brassica oleracea) is a biennial herbaceous plant with a well-developed spindle root. The stem is spirally wrapped in leaves that form a rosette at the top. Collard is cultivated for its leaves that are harvested throughout the year.
It is highly valued in Herzegovina and has been cultivated since ancient times due to its modest cultivation requirements. It was a valuable food in the battle against famine and its seeds were carefully preserved. It withstands high summer temperatures and drought, as well as snow and low temperatures in winter, and is rich in vitamins and minerals.
It is traditionally prepared in Herzegovina as a stew with dried meat. The collard needs to be cleaned and washed, stack a few leaves on top of each other, roll them up and cut into strips. Then boil for a few minutes in hot water and drain well. After that, dry meat (previously briefly boiled and drained), sliced potatoes and carrots, some fat and salt as needed are added to the bowl with the collard. Cook for at least an hour.
The competition in the preparation of collard dishes, the traditional manifestation “Raštikijada”, which is held every year in Grude, shows how popular collard is in Herzegovina. (Željka Šaravanja)
Designer: Tamara Herceg
Printer: AKD d.o.o. Zagreb
Size: 35,50 x 25,56 mm
Values: 1,10 BAM
About World Food Day - Rastika (Collard)
Collard (raštika) (Brassica oleracea) is a biennial herbaceous plant with a well-developed spindle root. The stem is spirally wrapped in leaves that form a rosette at the top. Collard is cultivated for its leaves that are harvested throughout the year.
It is highly valued in Herzegovina and has been cultivated since ancient times due to its modest cultivation requirements. It was a valuable food in the battle against famine and its seeds were carefully preserved. It withstands high summer temperatures and drought, as well as snow and low temperatures in winter, and is rich in vitamins and minerals.
It is traditionally prepared in Herzegovina as a stew with dried meat. The collard needs to be cleaned and washed, stack a few leaves on top of each other, roll them up and cut into strips. Then boil for a few minutes in hot water and drain well. After that, dry meat (previously briefly boiled and drained), sliced potatoes and carrots, some fat and salt as needed are added to the bowl with the collard. Cook for at least an hour.
The competition in the preparation of collard dishes, the traditional manifestation “Raštikijada”, which is held every year in Grude, shows how popular collard is in Herzegovina. (Željka Šaravanja)
Bosnia and Herzegovina (Mostar) 2020 - World Food Day
Technical Details:
Issue Date: 16 October 2020
Designer: Ivica Madžar
Illustrator:-
Printer: AKD d.o.o. Zagreb
Size: 35,50 x 25,56 mm
Values: BAM 1.10
About World Food Day
Herzegovina is rich in sun and stone, vines and figs. Even in ancient times, when people lived in poverty, guests were welcomed with open arms and the best that was in the house was brought to the table. The housewives managed to make sweets that were unavoidable at the Christmas table, they were treated to dear guests, and the children were most happy about them. Among such, unique Herzegovinian desserts, are Jelly from boiled grape juice (Ćupter) and Fig cake (Smokvenjak).
Jelly from boiled grape juice (Ćupter) is made from the juice of white wine (grape must) which is strained and cooked until it boils. At the same time, a certain amount of cold grape must is mixed with flour and sugar and then lightly added to the grape must which is cooked until it thickens so that it can be easily poured into bowls. Then the jelly from boiled grape juice (Ćupter) is dried for a few days in an airy room with the obligation of daily rotation until it is completely dry.
Fig cake (Smokvenjak) is prepared from ground dried figs, finely chopped walnuts and almonds. Brandy, usually grape brandy, is added to the mixture just enough to knead round shapes which are then dried in the oven. Except in round shapes, the Fig cake (Smokvenjak) can be shaped like salami.
Thanks to the efforts of individuals, Jelly from boiled grape juice (Ćupter) and Fig cake (Smokvenjak) are not forgotten, today they are available on the market as special flavours of Herzegovina with a touch of the past. (Željka Šaravanja).
Designer: Ivica Madžar
Illustrator:-
Printer: AKD d.o.o. Zagreb
Size: 35,50 x 25,56 mm
Values: BAM 1.10
About World Food Day
Herzegovina is rich in sun and stone, vines and figs. Even in ancient times, when people lived in poverty, guests were welcomed with open arms and the best that was in the house was brought to the table. The housewives managed to make sweets that were unavoidable at the Christmas table, they were treated to dear guests, and the children were most happy about them. Among such, unique Herzegovinian desserts, are Jelly from boiled grape juice (Ćupter) and Fig cake (Smokvenjak).
Jelly from boiled grape juice (Ćupter) is made from the juice of white wine (grape must) which is strained and cooked until it boils. At the same time, a certain amount of cold grape must is mixed with flour and sugar and then lightly added to the grape must which is cooked until it thickens so that it can be easily poured into bowls. Then the jelly from boiled grape juice (Ćupter) is dried for a few days in an airy room with the obligation of daily rotation until it is completely dry.
Fig cake (Smokvenjak) is prepared from ground dried figs, finely chopped walnuts and almonds. Brandy, usually grape brandy, is added to the mixture just enough to knead round shapes which are then dried in the oven. Except in round shapes, the Fig cake (Smokvenjak) can be shaped like salami.
Thanks to the efforts of individuals, Jelly from boiled grape juice (Ćupter) and Fig cake (Smokvenjak) are not forgotten, today they are available on the market as special flavours of Herzegovina with a touch of the past. (Željka Šaravanja).
Bosnia and Herzegovina (Mostar) 2019 - World Food Day
Technical Details:
Issue Date:16.10.2019
Designer:Vijeko Lučić
Printer:AKD d.o.o. Zagreb
Size:35,50 x 25,56 mm
Values:2.70 BAM
About World Food Day
Polenta with garlic butter sauce and potato halves baked in “sač” oven are traditional dishes of Herzegovina. Once common in every household, today these dishes are delicacies to welcome dear guests.
Designer:Vijeko Lučić
Printer:AKD d.o.o. Zagreb
Size:35,50 x 25,56 mm
Values:2.70 BAM
About World Food Day
Polenta with garlic butter sauce and potato halves baked in “sač” oven are traditional dishes of Herzegovina. Once common in every household, today these dishes are delicacies to welcome dear guests.
- Polenta with Garlic Butter Sauce
- Potato Halves Baked in Sac Oven
Polenta is made from locally grown corn flour that is added to boiling salted water. It is then stirred, covered with a lid and cooked with occasional stirring until any remaining water evaporates. It can be served either topped with melted butter or with sour milk. Polenta topped with homemade sour milk mixed with melted butter garlic sauce is a special delicacy.
Once upon a time, potatoes were baked directly on the hearth while nowadays they are baked in a shallow pan (tepsija) which is covered with a cast iron dome called “sač”. The most important thing is to start a fire in a fireplace using good quality wood (oak, ash or hornbeam), let the fire burn until all the wood turns into charcoal. Cut the potatoes in half, add salt and place them in a shallow pan. Cover with a saçand bake for about an hour. Potato halves are best served with homemade fresh cheese or bellows cheese.
(Željka Šaravanja)
Bosnia and Herzegovina (Mostar) 2018 - World Food Day
Technical Details:
Issue Date: 16 October 2018
Designer: Marin Musa
Printer: Zrinski d.d. Čakovec and Agens d.d. Zagreb
Size: 48,28 x 29,82 mm
Values: 3,60 BAM
About World Food Day - Herzegovinian Donut and Cicvara
The poor population of Herzegovina was fed only with vegetables, wheat and dairy products, meet was very rarely on the dining table, only for big holidays. The food was homogeneous, but poor conditions and poverty were not an obstacle to prepare special dish on special occasions. No ceremony in Herzegovina couldn’t have gone without cicvaraand donuts with sack cheese. Whether it was birthday of a child, a wedding, a feast…
Cicvarais specialty of mountain regions and today only very few women know how to make it. A special cheese, škripavac,is required to make it and together with milk, is dissolved in a deep pan. When the mixture becomes uniform and stretchy the excess liquid is removed, added a little bit of butter and little bit of flour. The finished mixture must be rapidly stretched in a thin layer on a coated surface. When it is cooled down, it bends in the desired shape, serves cut or teared off by hands.
Medium thick mixture of flour, salt and warm water is necessary for donuts. Butter must be warmed well in a pan on which by a big spoon dough is poured. When they get a golden-brown color, they must be turned over and continue to bake. They are eaten with cheese and smoked ham or poured with sour milk with a little bit of garlic and melted butter. (Željka Šaravanja)
Designer: Marin Musa
Printer: Zrinski d.d. Čakovec and Agens d.d. Zagreb
Size: 48,28 x 29,82 mm
Values: 3,60 BAM
About World Food Day - Herzegovinian Donut and Cicvara
The poor population of Herzegovina was fed only with vegetables, wheat and dairy products, meet was very rarely on the dining table, only for big holidays. The food was homogeneous, but poor conditions and poverty were not an obstacle to prepare special dish on special occasions. No ceremony in Herzegovina couldn’t have gone without cicvaraand donuts with sack cheese. Whether it was birthday of a child, a wedding, a feast…
Cicvarais specialty of mountain regions and today only very few women know how to make it. A special cheese, škripavac,is required to make it and together with milk, is dissolved in a deep pan. When the mixture becomes uniform and stretchy the excess liquid is removed, added a little bit of butter and little bit of flour. The finished mixture must be rapidly stretched in a thin layer on a coated surface. When it is cooled down, it bends in the desired shape, serves cut or teared off by hands.
Medium thick mixture of flour, salt and warm water is necessary for donuts. Butter must be warmed well in a pan on which by a big spoon dough is poured. When they get a golden-brown color, they must be turned over and continue to bake. They are eaten with cheese and smoked ham or poured with sour milk with a little bit of garlic and melted butter. (Željka Šaravanja)
Bosnia and Herzegovina (Mostar) 2018 - About International Coffee Day
Issue Date: 01 October 2018
Designer: Ivica Madžar
Printer: Zrinski d.d. Čakovec
Size: 35,50 x 25,56 mm
Values: 2,90 BAM
About International Coffee Day
International Coffee Day was celebrated for the first time on October 1rst 2015 in Milan, and it was organized by the International Coffee Organization – ICO through emphasizing coffee's journey from the manufacturer to coffee lovers. Coffee (Coffea arabica L.) is a tropical plant which fruits are berries that in maturation become dark red in color and have two seeds inside themselves. The color and scent of coffee partially depend on the time used for baking its beans, and the quality of this drink depends on the manner of grinding the beans. The two most popular sorts are: Coffea arabica (typica and bourbon) and Coffea canephora (robusta). It comes from Ethiopia, from the Kaffa region by which it got its name. The legend says that the drink was discovered by a shepherd named Kaldi that noticed that his goats were more energetic after having nibbled on the red berries. After tasting the coffee berries for himself he concluded that they gave him additional energy, so he shared his discovery with Coptic priests in a nearby monastery. Through them, coffee expanded to the Arabic peninsula where the process of preparation, serving and drinking coffee was developed. In Europe coffee appeared in 1570 when the Venetian traders transported it to Venice along with tobacco. (Željka Šaravanja).
Designer: Ivica Madžar
Printer: Zrinski d.d. Čakovec
Size: 35,50 x 25,56 mm
Values: 2,90 BAM
About International Coffee Day
International Coffee Day was celebrated for the first time on October 1rst 2015 in Milan, and it was organized by the International Coffee Organization – ICO through emphasizing coffee's journey from the manufacturer to coffee lovers. Coffee (Coffea arabica L.) is a tropical plant which fruits are berries that in maturation become dark red in color and have two seeds inside themselves. The color and scent of coffee partially depend on the time used for baking its beans, and the quality of this drink depends on the manner of grinding the beans. The two most popular sorts are: Coffea arabica (typica and bourbon) and Coffea canephora (robusta). It comes from Ethiopia, from the Kaffa region by which it got its name. The legend says that the drink was discovered by a shepherd named Kaldi that noticed that his goats were more energetic after having nibbled on the red berries. After tasting the coffee berries for himself he concluded that they gave him additional energy, so he shared his discovery with Coptic priests in a nearby monastery. Through them, coffee expanded to the Arabic peninsula where the process of preparation, serving and drinking coffee was developed. In Europe coffee appeared in 1570 when the Venetian traders transported it to Venice along with tobacco. (Željka Šaravanja).
Bosnia and Herzegovina (Mostar) 2015 - World Food Day
Technical Details:
Issue Date: 16 October 2015
Designer: Siniša Skenderija
Printer: Zrinski d.d. Čakovec
Size: 35.50 x 29.82 mm
Values: 0.90 BAM
About World Food Day
This postage stamp celebrates a day which was established by member countries of the Food and Agriculture Organization (FAO) in 1979. The theme of World Food Day for the year 2015 is „Social protection and agriculture: breaking the cycle of rural poverty“ in order to emphasize the importance of measures that are being taken with the goal of reducing rural poverty and creating an approach to food and resources for buying food.
Researches show that a small number of countries through history has experienced a rapid economical development and poverty reduction, and that there has not preceded an agriculture development. Agriculture is not only an economic activity. It is a way of life, coexistence with nature, heritage of our ancestors and a cultural distinction. Its non-material contribution is immeasurable in preserving ecological bio-diversity, managing water resources and protecting habitation, landscapes and the earth. The most essential role of agriculture is solving the world famine problem, most commonly in rural areas. And the only way of solving this problem is that inhabitants of rural areas produce enough of their own food or that they have enough money to buy that food. That is why support is necessary at all levels, in order to encourage economic and technical cooperation in between non-developed countries and developing countries. It is especially necessary to stimulate participation of rural women in activities that affect their everyday life activities. (Željka Šaravanja)
Bosnia and Herzegovina (Mostar) 2012 -Gastronomy - Trappist Cheese
Technical Details:
Issue Date: 21 March 2012
Designer: Siniša Skenderija
Printer: Zrinski d.d. Čakovec
Size: 35.50 x 29.82 mm
Values: 2.10 BAM
About Gastronomy - Trappist Cheese
Abbot Franz Wendelin Pfanner (1825. - 1909), along with his six co-brothers, began the construction of Trappist monastery "Marija Zvijezda“ (Maria Stern) in Banja Luka in 1869. The monastery is, among other things, known for its centennial tradition of producing the delicious cheese "Trappist“ originating from the French monastery Port-du-Salut.
The beginning of cheese production in "Marija Zvijezda“ started in 1872, in a small cheese factory which was built by fr. Franz. Production of "real“ Trappist cheese began in 1882 with the arrival of fr. Ignatius of the French monastery of Port-du-Salut to Banja Luka. The cheese factory was completely destroyed in the II World War and with the arrival of Communists to power in 1946, the entire estate with all the inventory was seized form Trappist monastery. Today in monastery "Marija Zvijezda“ live the only remaining Trappists in the Balkan, siblings, fr. Zvonko and fr. Tomislav Topic. Father Zvonko is the head of monastery and the church dedicated to Virgin Mary and father Tomislav is the parish and the only person who knows the secret of cheese production. It was conveyed to him by French monks of the Trappist monastery Mont des Cats, where he stayed during his training. Father Tomislav makes, with his hands, 60 cheeses daily in cheese factory "Livac“ (Aleksandrovac) near Banja Luka. Agricultural community "Livac“ was established in 2003 on the initiative of Bishop Franjo Komarica and in mid-2008 the production of Trappist "Marija Zvijezda“ was re-launched.
Croatian post Ltd. Mostar has issued commemorative postage stamp (sheet 8 stamps), postmark and the first day cover.
Designer: Siniša Skenderija
Printer: Zrinski d.d. Čakovec
Size: 35.50 x 29.82 mm
Values: 2.10 BAM
About Gastronomy - Trappist Cheese
Abbot Franz Wendelin Pfanner (1825. - 1909), along with his six co-brothers, began the construction of Trappist monastery "Marija Zvijezda“ (Maria Stern) in Banja Luka in 1869. The monastery is, among other things, known for its centennial tradition of producing the delicious cheese "Trappist“ originating from the French monastery Port-du-Salut.
The beginning of cheese production in "Marija Zvijezda“ started in 1872, in a small cheese factory which was built by fr. Franz. Production of "real“ Trappist cheese began in 1882 with the arrival of fr. Ignatius of the French monastery of Port-du-Salut to Banja Luka. The cheese factory was completely destroyed in the II World War and with the arrival of Communists to power in 1946, the entire estate with all the inventory was seized form Trappist monastery. Today in monastery "Marija Zvijezda“ live the only remaining Trappists in the Balkan, siblings, fr. Zvonko and fr. Tomislav Topic. Father Zvonko is the head of monastery and the church dedicated to Virgin Mary and father Tomislav is the parish and the only person who knows the secret of cheese production. It was conveyed to him by French monks of the Trappist monastery Mont des Cats, where he stayed during his training. Father Tomislav makes, with his hands, 60 cheeses daily in cheese factory "Livac“ (Aleksandrovac) near Banja Luka. Agricultural community "Livac“ was established in 2003 on the initiative of Bishop Franjo Komarica and in mid-2008 the production of Trappist "Marija Zvijezda“ was re-launched.
Croatian post Ltd. Mostar has issued commemorative postage stamp (sheet 8 stamps), postmark and the first day cover.
Bosnia and Herzegovina (Mostar) 2005 - About Europa - Gastronomy
Issue Date: 05 April 2005
Designer: Miro Raguž and Stjepan Barbarić
Printer: Zrinski d.d. Čakovec
Size: 48.28 x 29.82mm
Values: 2,00 BAM
Designer: Miro Raguž and Stjepan Barbarić
Printer: Zrinski d.d. Čakovec
Size: 48.28 x 29.82mm
Values: 2,00 BAM
About Europa - Gastronomy (Ham and Cheese)
Simplicity of making and piquancy of taste characterized food made in household of Herzegovina. Once it was difficult to imagine meal of workers in fields without smoked meat and cheese from sheepskin or cowskin. Today that ordinary shepherd’s meal becomes appreciated hors-d’oeuvre in many restaurants. The voice of taste specificity of smoked ham from Herzegovina dry-smoked crosses all limits of Herzegovina. Homemade cheese made in a special way in a sheepskin is appreciated and expensive traditional delicacy. Also, in places in Herzegovina where the vineyard are, guests are often served with meza (Hors-d’oeuvre) from cheese and grapes with white wine. Lovers with traditional gastronomy find many reasons why the smoked ham from Herzegovina has a special taste or why is cheese from sheepskin so unique. They say it is required a necessary skill to make a smoked ham from Herzegovina. A properly position of dry kiln, exposure to cold winter wind, a proper choice of wood, which is lighted in dry kiln and proper keeping are traditional recipe of preparation. Today, meals which have been a integral part of daily meals in Herzegovina served in lowly wooden dishes symbolized old way of life and find place in better restaurants.
Sunday, February 8, 2026
Peru 2007 - Gastronomy - Desserts
Technical Details:
Issuing Date: 12 March 2007
Width: 40.00 mm
Height: 30.00 mm
Denomination: 2.50 PEN
Set of 3
Perforations: 13.5 x 13.5
Issuing Authority: Servicios Postales del Peru SA
The image displays a strip of three Peruvian postage stamps featuring traditional desserts.
2.50 PEN - Suspiro de limeña: A sweet, creamy dessert with a soft meringue topping.
2.50 PEN - Picarones: Deep-fried, ring-shaped doughnuts made from squash and sweet potato, covered in a molasses syrup called chancaca.
2.50 PEN - Mazamorra morada: A thick, sweet pudding made from purple corn, fruit, and spices.
Taiwan 2014 Signature Taiwan Delicacies Postage Stamps – Gift Desserts from the Heart
Technical Details:
Issue Date: 22 January 2014
Dimension of stamps: 30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13
In a follow-up to the 2013 “Signature Taiwan Delicacies Postage Stamps” series – Home Cooked Dishes and Gourmet Snacks – Chunghwa Post will issue another set of four stamps, featuring popular gift-packaged desserts. Each stamp is denominated at NT$5. The designs follow:
1. Pineapple Shortcrust Pastry: The aromatic and soft skin of this pastry is made of shortcrust pastry dough, butter, eggs, and sugar. The filling comes in a wide variety, the most common being white gourd and pineapple jams. This dessert promises a party in the mouth. For the people of Taiwan, the pastry’s popularity transcends time and age.
2. Mochi: Made of glutinous rice, the dessert is savory and chewy. Plain mochi is eaten with a coat of redolent, powdered peanut. Or one can choose mochi with filling, which ranges from red bean, peanut, or sesame pastes, and is ubiquitously delicious. The dessert offers a multiplicity of texture.
3. Sun Cake: The filling of this time-honored pastry comprises maltose, with golden-crispy crusts. The crusts are flaky, rich and exquisite; the maltose, on the other hand, leaves a sweet, addictive aftertaste.
4. Egg Yolk Pastry: The red bean or jujube paste is stuffed with a salty, delectable egg yolk. The filling is then tucked into rich, full-flavored pastry crust. A pinch of sesame is sprinkled on the dessert. The combination of sweetness and saltiness is absolutely ambrosial.
This set of stamps is designed in a horizontal se-tenant format. Between the upper and bottom two rows of the sheetlet is a strip of gutter featuring relative ingredients of the desserts.
Taiwan 2013 - Signature Taiwan Delicacies – Gourmet Snacks
Technical Details:
Issue Date: 16 August 2013
Dimension of stamps: 30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13
Following the first set of the "Signature Taiwan Delicacies Postage Stamps" series – Home Cooked Dishes released on January 31, 2013, Chunghwa Post has planned another set of four stamps, featuring Taiwan’s gourmet snacks. Each stamp is denominated at NT$5. The designs follow:
1. Chou Dou Fu (Stinky Tofu): A fermented Dou Fu product, its skin is deep-fried; the soft center has a pillowy texture. Enjoy the dish with the sweet and sour kimchi and relish the unique flavor.
2. Ba Wan (Chinese Meatball): Its skin is made of a gooey dough of sweet potato, rice flour, and tapioca starch. Pork, mushrooms, dried bamboo shoots and other ingredients are stuffed inside. Ba wans made in Changhua and Hsinchu are the most popular.
3. O-A-Chian (Oyster Omelet): Fresh oysters are dropped into a gooey mixture of tapioca and sweet potato starch, and quick-fried with eggs and vegetables. A savory sauce is poured on top of the omelet for an irresistibly mouthwatering taste.
4. Lu Rou Fan (Braised Pork Rice): "Lurou" refers to finely chopped pork, stir-fried with scallion onions, shallot and spices to draw out the fragrance. The pork is then slow-cooked in soy sauce. Sprinkled with braised pork and gravy on plain cooked rice, it is a unique comfort food for everyone.
This set of stamps is designed in a horizontal se-tenant format; a strip of gutter featuring food ingredients used in these gourmet snacks is inserted between the upper and bottom two rows of the sheetlet.
Saturday, February 7, 2026
Taiwan 2013 - Signature Taiwan Delicacies Postage Stamps – Home Cooked Dishes
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Issue Date: 31 January 2013
Dimension of stamps: 30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13
To spotlight the extraordinary diversity of Taiwan’s delicious cuisine, and encourage international gourmands to visit Taiwan for a taste of the island’s culinary delights, Chunghwa Post has planned a series of Signature Taiwan Delicacies Postage Stamps. The first set of four stamps featuring delectable home cooked dishes will be issued on January 31, 2013. Each stamp is denominated at NT$5 apiece. The designs follow:
1. Gong Bao Chicken: Legend has it that this internationally popular dish was the brainchild of Ding Baozhen, a governor of Sichuan during the reign of Guangxu Emperor of Qing Dynasty. The dish, “Gong Bao,” was named after Ding’s official title as guardian of the prince: “Palatial Guardian Ding.” Chicken is the primary ingredient, complemented by peanuts, diced cucumbers, scallion onions, chili pepper and spicy condiments.
2. Mud Crab with Glutinous Rice Cake: This scrumptious dish found its beginning in the Eight Treasure Mud Crab Rice Pudding. The reinvented version is a culinary treat featuring mushrooms, ground pork, dried shrimp and glutinous rice. The luscious, juicy crab meat, and the scrumptious, smooth crab roe set off the texture of the glutinous rice cake.
3. Three-Cup Chicken: The chicken is stewed in an earthenware pot, seasoned with rice wine, soy sauce, basil and chili pepper until the sauces are absorbed by the meat to produce a unique, rich aroma.
4. Hakka Stir-Fry: A majority of ingredients used in Hakka dishes comes from dried foods. Stir-frying is a heavily used technique in Hakka dishes, featuring dried squid, fatty pork, and tofu flavored with the five spices. The ingredients are cut into strips and slices, and stir-fried into a savory dish. The set of stamps are printed in the format of a se-tenant strip. Between the up and down two rows of the sheetlet are gutters depicting relative ingredients of foods.
Taiwan 1999 - Chinese Gourmet Food
Technical Details:
Issue Date: 20 August 1999
Dimension of stamps(mm.) 40x30
Printer: China Color Printing Co.,Inc.,R.O.C.
Designer: Lee Kuang-chi
Sheet composition: 16 ( 4 x 4 )
Print Color: Colorful
Process: Deep etch offset
Paper: Phosphorescent stamp paper
Perforation 111/2 x11
Because of differences in climate, agriculture, lifestyle and customs, there are different kinds of cuisine in different regions of China and quite different culinary cultures. To promote Chinese food internationally, this Directorate is issuing a set of eight stamps, featuring eight great Chinese regional cuisines. All will have denominations of NT$5.00 and be released on August 20, 1999. The Directorate asked some master chefs who work for five-star tourist hotels to cook eight famous dishes. Mr. Lee Kuang-chi then made paintings of them for stamps that were printed by China Color Printing Co., Inc. in color deep-etch offset.
Descriptions of the eight stamps and the regional cuisines they depict follow:
1. Taiwan cuisine: Taiwan cuisine is an off-shoot of Fukien cuisine. Soups abound in Taiwan cuisine. Influenced by Dutch and Japanese food, it incorporates many raw and lightly boiled foods. The stamp features the dish "Peony Lobster."
2. Fukien cuisine: Fukien cuisine puts its stress on seafood. Its steamed seafood is out of the world. The taste of Fukien cuisine is mainly light, sour and sweet. Clear soups are regarded as representative of Fukien cuisine, and the stamp features one "Buddha Jumps the Wall."
3.Cantonese cuisine:Canton has long been a hub of international trade, and its cooking has absorbed the strong points of many different places. The taste is light, fresh, aromatic, sweet, refreshing and tender. The stamp features "Hors d'oeuvres Cantonese."
4. Kiangsu and Chekiang cuisine:This cuisine puts an emphasis on soup broths and heat control. The taste is light but not flat, with thoroughly cooked tender meat that nonetheless holds together and does not lose its original flavors. The stamp features "Dongpo Pork."
5. Shanghai cuisineThis is the most cosmopolitan of all Chinese regional cuisines. Shanghai cuisine uses large amounts of oil and sauce. The flavors of its sauces are rich, and the color of its dishes dark and shiny. The stamp features "Stewed Fish Jaws."
6. Hunan cuisine:Hunan cuisine tends toward the sour, the spicy and the rich. It uses a lot of oil, and corn starch is often used to thicken soups or sauces. It makes ample use of smoked meats. The cuisine has strong local flavor. The stamp features "Beggar's Chicken."
7. Szechwan cuisine:Vegetables take precedence to meat and fish, and the seasoning it uses is unique-spicy and funky, with lots of Szechwan peppers, hot red oil sauce, dried chili peppers. It's favored by people who have strong tastes. The stamp features "Carp Jumping over the Dragon's Gate."
8. Peking cuisine:Peking was capital during the Jin, Yuan, Ming and Ching dynasties. Great chefs from all over China gathered there during this time, and their mutual interaction resulted in what is known today as Peking cuisine. At once elegant, graceful and regal, it stresses color coordination, shape, taste and nutrition. The stamp features "Peking Duck."
Peru 2009 - Peruvian Gastronomy
Issuing Date: 03 August 2009
Width: 40.00 mm
Height: 30.00 mm
Denomination: 3.00 PEN
Set of 5
Format: Miniature Sheet of 5 of 5 Designs
Perforations: 13.5 x 13.5
Issuing Authority: Servicios Postales del Peru SA
Printer: Thomas Greg and Sons Peru
This image is a souvenir sheet of Peruvian gastronomy postage stamps issued by Peru. The sheet features images and names of several traditional dishes:
3.00 PEN - Peruvian Gastronomy - Tacacho con cecina: A dish from the Amazon region with fried plantain balls and dried pork.
3.00 PEN - Peruvian Gastronomy - Ocopa: A popular appetizer from Arequipa consisting of boiled potatoes with a creamy sauce made from aji amarillo, cheese, and walnuts.
3.00 PEN - Peruvian Gastronomy - Cebiche de conchas negras: A type of ceviche using black scallops, a delicacy from the northern coast.
3.00 PEN - Peruvian Gastronomy - Picante de papa con cuy frito: A traditional Andean dish of a spicy potato stew served with fried guinea pig.
3.00 PEN - Peruvian Gastronomy - Frejoles con cabrito: A hearty dish of beans with slow-cooked goat meat, typical of northern Peru.
Thursday, November 13, 2025
Spain 2025 - Gastronomy - Spain in 19 Dishes, Ceuta, Tuna Stew with Potatoes
Technical Details:
Issue Date: 26 September 2025
About Gastronomy - Spain in 19 Dishes, Ceuta, Tuna Stew with Potatoes
In the series “Spain in 19 dishes,” each autonomous community (and the two autonomous cities) is represented with a very typical recipe.
In the case of Ceuta, the chosen dish is tuna stew with potatoes.
It is a very simple but flavorful seafaring stew that reflects Ceuta’s cultural mix and its fishing tradition.
About Gastronomy - Spain in 19 Dishes, Ceuta, Tuna Stew with Potatoes
In the series “Spain in 19 dishes,” each autonomous community (and the two autonomous cities) is represented with a very typical recipe.
In the case of Ceuta, the chosen dish is tuna stew with potatoes.
It is a very simple but flavorful seafaring stew that reflects Ceuta’s cultural mix and its fishing tradition.
Spain 2025 - Gastronomy - Spain in 19 Dishes, Melilla, Monkfish a la Rusadir
Technical Details:
Issue Date: 17 September 2025
About Gastronomy - Spain in 19 Dishes, Melilla, Monkfish a la Rusadir
The dish “Rape a la Rusadir” is a typical specialty of Melilla, a Spanish city in North Africa, whose name “Rusadir” comes from the ancient Phoenician and Roman designation of the city.
Spain 2025 - Gastronomy - Spain in 19 Dishes, Navarra, Vegetable Stew
Technical Details:
Issue Date:17 June 2025
About Gastronomy - Spain in 19 Dishes, Navarra, Vegetable Stew
Continuing with the philatelic series SPAIN IN 19 DISHES, this June a block sheet dedicated to Navarre is being issued, and the dish chosen by the Navarre Academy of Gastronomy is vegetable stew.
There are ancient references to dishes and stews made with herbs or legumes dating back to the early 19th century, but we could say that vegetable stew as we know it today is more recent—well into the 20th century—following the increase in vegetable consumption resulting from scientific studies praising their dietary benefits (vitamins, salts, and fiber).
Although there are varieties of vegetable stew throughout Spain, the Ribera Navarra Vegetable Stew stands out for its unique selection of ingredients and preparation.
We are talking about the "four aces" of the local vegetable: artichokes, asparagus, peas, and broad beans. And no other. Another fresh vegetable can be added as a seasoning: fresh garlic.
This is a simple recipe, but it's not without its challenges, as the exact cooking times for the vegetables are key. It's important that the vegetables aren't watery or overly oily. Artichoke stems, chorizo, and onion are prohibited in Tudela stew.
About Gastronomy - Spain in 19 Dishes, Navarra, Vegetable Stew
Continuing with the philatelic series SPAIN IN 19 DISHES, this June a block sheet dedicated to Navarre is being issued, and the dish chosen by the Navarre Academy of Gastronomy is vegetable stew.
There are ancient references to dishes and stews made with herbs or legumes dating back to the early 19th century, but we could say that vegetable stew as we know it today is more recent—well into the 20th century—following the increase in vegetable consumption resulting from scientific studies praising their dietary benefits (vitamins, salts, and fiber).
Although there are varieties of vegetable stew throughout Spain, the Ribera Navarra Vegetable Stew stands out for its unique selection of ingredients and preparation.
We are talking about the "four aces" of the local vegetable: artichokes, asparagus, peas, and broad beans. And no other. Another fresh vegetable can be added as a seasoning: fresh garlic.
This is a simple recipe, but it's not without its challenges, as the exact cooking times for the vegetables are key. It's important that the vegetables aren't watery or overly oily. Artichoke stems, chorizo, and onion are prohibited in Tudela stew.
Spain 2025 - Gastronomy - Spain in 19 Dishes - Aragon, Pollo al Chilindrón
Technical Details:
Issue Date:22 April 2025
Process: Offset
Size:Stamp: 57,6 X 40,9 mm, Minisheet: 150,6 x 86,4 mm
Values: €4.60
About Gastronomy - Spain in 19 Dishes - Aragon, Pollo al Chilindrón
Correos continues its gastronomic journey through Spain with its series Gastronomy Spain in 19 Dishes. This April, the chosen autonomous community is Aragon, and the dish: chicken al chilindrón.
Chilindrón is a stew, or sauce for others, that encapsulates many of the virtues of the cuisine of the Ebro Valley, including La Rioja, Navarra, and Aragon. It's a dish that never travels. Few chilindrones exist beyond its native region. It captures the essence of traditional Aragonese cuisine. Cuisine from the garden and the farmyard. Simple and austere. Simple recipes that require a good hand, calm, and quality products.
For the Aragonese, chilindrón is a stew based on humble ingredients from the garden, such as peppers, tomatoes, and onions, with garlic and ham if desired, which are combined in the casserole with farmyard products: mainly chicken, but also lamb, rabbit, or even pigeon. The meat may vary, but the procedure is always the same. Delving into the origins of the dish requires going back centuries, but not many. Chilindrón stew is a relatively new dish. It could only have existed after the discovery of America, as both peppers and tomatoes arrived in Spain from there. There are no pre-Columbian antecedents of our recipe. Peppers were incorporated into Spanish, and therefore European, cuisine around 450 years ago, and tomatoes around 300 years ago.
The essence of Aragonese chilindrón is its inextricable marriage with chicken, the chicken of yesteryear, aged for several months, with a dense flavor, firm bones, savory meat, and a gelatinous sauce that sticks to your snout. Of course, always with good, crusty bread to dip and a glass of good red wine to accompany it, the kind you drink for pleasure, not because you're thirsty.
It's true that the preparation spread to other regions of the Ebro Valley, but it was in Huesca where the recipe took root during the second half of the 19th century. In Huesca, it's traditional for it to be part of the menu in homes and restaurants on the capital's most important day, August 10th, the feast of San Lorenzo, the city's patron saint and the center of the Laurentian festivities.
As with everything, it must have a certain mystery, otherwise excitement would be lacking, so the word chilindrón has several meanings. For some, including the Royal Academy of the Spanish Language, in addition to being a stew, it refers to an ancient card game called chilindrón, which refers to the combination of the jack, the knight, and the king. For others, including Darío Vidal Llisterri, chilindrón is a method, a way of cooking, and its name comes from the fact that it is cooked using chilindrón peppers grown in Calamocha. Its origin most likely lies in the word "chili," a pepper, one of its basic ingredients. The greatest charm of the word—chilindrón—perhaps lies in not knowing where it comes from, where it goes, or what secret it hides beneath its various masks.
CHICKEN AL CHILINDRÓN RECIPE
Ingredients:
• One 4 kg free-range chicken
• Onion
• Red peppers
• Tomatoes
• 1 head of garlic
• Teruel DOP ham
• White wine
• EVOO
• Salt
• Pepper
Preparation:
• In a clay pot, pour the oil and a head of garlic and cook over low heat. Chop the chicken. Remove the garlic head when it's browned and add the chicken, brown it, and set aside.
• Add the grated onion and cover to cook. When it's soft, add the ham, cut into small, thin slices.
• Roast the peppers over low heat and rest them in a plastic bag for 30 minutes. Rinse with cold water, peel, deseed, and remove the seeds. Cut into squares and add. Stir with a wooden spoon.
• Blanch the tomatoes for one minute, peel, deseed, chop, and add. When the tomato sauce is tender, add the chicken and cook until the bones and meat are tender.
• Add a small glass of white wine at the last minute and bring to a boil.
• Cut long strips of red pepper and place them on top of the stew.
Recipe by Carmelo Bosque Allúe (Lillas Pastia restaurant in Huesca) included in the "Golden Book of Aragonese Cuisine" by academics Cristina Arguilé Martínez, Juan Barbacil Pérez, and Miguel Angel Vicente Val, along with Cristina Martínez Lalana.
Process: Offset
Size:Stamp: 57,6 X 40,9 mm, Minisheet: 150,6 x 86,4 mm
Values: €4.60
About Gastronomy - Spain in 19 Dishes - Aragon, Pollo al Chilindrón
Correos continues its gastronomic journey through Spain with its series Gastronomy Spain in 19 Dishes. This April, the chosen autonomous community is Aragon, and the dish: chicken al chilindrón.
Chilindrón is a stew, or sauce for others, that encapsulates many of the virtues of the cuisine of the Ebro Valley, including La Rioja, Navarra, and Aragon. It's a dish that never travels. Few chilindrones exist beyond its native region. It captures the essence of traditional Aragonese cuisine. Cuisine from the garden and the farmyard. Simple and austere. Simple recipes that require a good hand, calm, and quality products.
For the Aragonese, chilindrón is a stew based on humble ingredients from the garden, such as peppers, tomatoes, and onions, with garlic and ham if desired, which are combined in the casserole with farmyard products: mainly chicken, but also lamb, rabbit, or even pigeon. The meat may vary, but the procedure is always the same. Delving into the origins of the dish requires going back centuries, but not many. Chilindrón stew is a relatively new dish. It could only have existed after the discovery of America, as both peppers and tomatoes arrived in Spain from there. There are no pre-Columbian antecedents of our recipe. Peppers were incorporated into Spanish, and therefore European, cuisine around 450 years ago, and tomatoes around 300 years ago.
The essence of Aragonese chilindrón is its inextricable marriage with chicken, the chicken of yesteryear, aged for several months, with a dense flavor, firm bones, savory meat, and a gelatinous sauce that sticks to your snout. Of course, always with good, crusty bread to dip and a glass of good red wine to accompany it, the kind you drink for pleasure, not because you're thirsty.
It's true that the preparation spread to other regions of the Ebro Valley, but it was in Huesca where the recipe took root during the second half of the 19th century. In Huesca, it's traditional for it to be part of the menu in homes and restaurants on the capital's most important day, August 10th, the feast of San Lorenzo, the city's patron saint and the center of the Laurentian festivities.
As with everything, it must have a certain mystery, otherwise excitement would be lacking, so the word chilindrón has several meanings. For some, including the Royal Academy of the Spanish Language, in addition to being a stew, it refers to an ancient card game called chilindrón, which refers to the combination of the jack, the knight, and the king. For others, including Darío Vidal Llisterri, chilindrón is a method, a way of cooking, and its name comes from the fact that it is cooked using chilindrón peppers grown in Calamocha. Its origin most likely lies in the word "chili," a pepper, one of its basic ingredients. The greatest charm of the word—chilindrón—perhaps lies in not knowing where it comes from, where it goes, or what secret it hides beneath its various masks.
CHICKEN AL CHILINDRÓN RECIPE
Ingredients:
• One 4 kg free-range chicken
• Onion
• Red peppers
• Tomatoes
• 1 head of garlic
• Teruel DOP ham
• White wine
• EVOO
• Salt
• Pepper
Preparation:
• In a clay pot, pour the oil and a head of garlic and cook over low heat. Chop the chicken. Remove the garlic head when it's browned and add the chicken, brown it, and set aside.
• Add the grated onion and cover to cook. When it's soft, add the ham, cut into small, thin slices.
• Roast the peppers over low heat and rest them in a plastic bag for 30 minutes. Rinse with cold water, peel, deseed, and remove the seeds. Cut into squares and add. Stir with a wooden spoon.
• Blanch the tomatoes for one minute, peel, deseed, chop, and add. When the tomato sauce is tender, add the chicken and cook until the bones and meat are tender.
• Add a small glass of white wine at the last minute and bring to a boil.
• Cut long strips of red pepper and place them on top of the stew.
Recipe by Carmelo Bosque Allúe (Lillas Pastia restaurant in Huesca) included in the "Golden Book of Aragonese Cuisine" by academics Cristina Arguilé Martínez, Juan Barbacil Pérez, and Miguel Angel Vicente Val, along with Cristina Martínez Lalana.
Spain 2025 - Gastronomy - Protected Designations of Origin of the Community of Madrid
Technical Details:
Issue Date: 27 February 2025
Process: Offset
Size:Minisheet: 133 x 99mm Stamps: 30 x 40mm
Values: €3 x 2
About Gastronomy - Protected Designations of Origin of the Community of Madrid
In 2025, Correos continues to promote Spanish products through its philatelic series GASTRONOMY Protected Designations of Origin and Protected Geographical Indications with two products from the Community of Madrid: Aceite de Madrid and Carne de la Sierra de Guadarrama.
The production area is located in a unique space, given its orographic, climatological and edaphological peculiarities; the southeast of the Community of Madrid, in a total of 38 municipalities and an olive grove area of 23,600 hectares, where 13 mills registered in the PDO produce olive oil.
The main olive varieties used: Cornicabra, Manzanilla Castellana and Manzanilla Cacereña, together with other indigenous minority varieties: Carrasqueña, Gordal, Asperilla, and Redondilla, are perfectly adapted to the conditions of the region, ensuring a multi-varietal identity not found in any other olive-growing area in the world. This natural blend of main and minority varieties makes it possible to obtain unique sensory profiles, which is another of the oil's unique hallmarks.
The oils of the PDO ‘Aceite de Madrid’ are characterised by their intense aromas of olive, almond, grass, leaf, apple, tomato and banana, which vary depending on the percentage of each variety. And in the mouth it is recognised by a great balance between bitterness and spiciness, positive attributes of the oil.
The Protected Geographical Indication ‘Carne de la Sierra de Guadarrama’ protects meat from beef cattle of the Avileña-Negra, Limousin and Charolais breeds and their cross-breeds.
Before slaughter, depending on the age of the animals and their feed, the following types are distinguished:
- Veal: Female animal, weaned at a minimum age of five months and intended for slaughter at a maximum age of 14 months, with a minimum finishing period of three months in intensive fattening and a minimum weight of 150 kg/carcass.
- Añojo: Animal weaned at a minimum age of five months, slaughtered at a maximum age of sixteen, with a minimum finishing period of three months in fattening and a minimum weight of 225 kg/carcass.
- Cebón: Male castrated at a minimum age of one month, weaned at a minimum age of five months and slaughtered at a maximum age of eighteen months.
Traditionally, in the Sierra de Madrid, beef cattle have been reared on pastures that make rational use of natural resources that are renewed year after year, grazing freely in the mountains and pastures. This ancestral livestock farming culture produces meat that has always been, and still is, distinguished and appreciated by consumers due to its flavour and tenderness.
This extensive grazing, which combines forests and balanced grazing, contributes to the conservation of nature, preventing fires and always reducing their devastating effect.
As evidenced by numerous historical references, life in the area covered by the Protected Geographical Indication was typically mountainous, characterised by a self-sufficient economy based on livestock farming.
The production area coincides with the Sierra de la Comunidad de Madrid, in which its orographic and climatic characteristics mark its vocation for livestock farming. It is an area unsuitable for agricultural practices because of its rugged terrain, where mechanisation is difficult, the poor soil and the harsh climate.
Traditionally, the Sierra was populated by cattle of the Avileña-Negra Ibérica breed, known by the name of Serrana due to its habitat, which were used as work animals, mainly for transporting stone (abundant in the Sierra de Madrid).
The disuse of these cattle as working animals led to their conversion to meat production. The area's resources, both natural meadows and pastureland, are rich in pastureland, enabling beef cattle to be reared. The hardiness of the Avileña-Negra Ibérica breed favoured its establishment and predominance in the Madrid mountains. Several decades ago, improved genotypes were introduced; the breeds that produced the best results in their crosses with the native breed were the Limousin and Charolais breeds, which adapted very well to the production area.
The climate allows livestock to be kept practically all year round, taking advantage of the natural resources. Even in the months with the harshest climate, the staple diet continues to be based on the natural resources of the area.
Spain 2024 - Gastronomy - Spain in 19 Dishes - Castile and Leon, Lamb
Technical Details:
Issue Date:17 September 2024
About Gastronomy - Spain in 19 Dishes - Castile and Leon, Lamb
Lechazo de Castilla y León is a protected-origin food product in the European Union consisting of milk-fed lamb meat, produced in Castile and León (Spain). The Geographical indication (GI) was authorized in 1997. The GI encompasses 483 farms from all of the grain-producing counties of Castilla y León, producing more than 167,000 lechazos per year. The Indicación Geográfica Protegida (I.G.P.) Council headquarters is located in Zamora, Spain.
The Spanish term lechazo refers to a young sheep that is still suckling. Per the I.G.P., lechazo de Castilla y León must be of the Churra, Castellana or Ojalada breeds, and the lambs must have been fed only their mothers' milk. Lechazo meat is a highly esteemed delicacy in the region. Roast lamb and lamb chops are a prized traditional food in Castile, and a widespread dish in the region's restaurants and taverns.
About Gastronomy - Spain in 19 Dishes - Castile and Leon, Lamb
Lechazo de Castilla y León is a protected-origin food product in the European Union consisting of milk-fed lamb meat, produced in Castile and León (Spain). The Geographical indication (GI) was authorized in 1997. The GI encompasses 483 farms from all of the grain-producing counties of Castilla y León, producing more than 167,000 lechazos per year. The Indicación Geográfica Protegida (I.G.P.) Council headquarters is located in Zamora, Spain.
The Spanish term lechazo refers to a young sheep that is still suckling. Per the I.G.P., lechazo de Castilla y León must be of the Churra, Castellana or Ojalada breeds, and the lambs must have been fed only their mothers' milk. Lechazo meat is a highly esteemed delicacy in the region. Roast lamb and lamb chops are a prized traditional food in Castile, and a widespread dish in the region's restaurants and taverns.
Spain 2024 - Gastronomy - Spain In 19 Dishes, Murcia, Caldero Del Mar Menor
Technical Details:
Issue Date:22 May 2024
About Gastronomy - Spain In 19 Dishes, Murcia, Caldero Del Mar Menor
This 2024 continues the series dedicated to Spain in 19 dishes that began in 2020 with the aim of getting to know the gastronomy of the different autonomous communities and cities of Spain. This May the protagonist is the Region of Murcia and the dish chosen is Caldero del Mar Menor.
Caldero is one of the most emblematic dishes of coastal Murcia. Once a fisherman's dish, it is nowadays the most sought-after guest at the most luxurious tables. The caldero takes its name from the iron vessel in which it is cooked and, if possible on the seashore, it is hung on trivets, a kind of rudimentary tripod, collecting the salty aromas of the sea and, sometimes, a touch of tar.
It is a two-course meal, first the rice and then the fish, just as the fishermen used to do, although they did it out of necessity. There were times when the fish could not be caught and the meal consisted of rice, perhaps consoled with some garlic or a ñora, and other times, when the nets were full, they could comfort themselves with what the sea gave them.
The fish by right is mullet, but it also accepts gilthead bream and, above all, the humble "morralla", a fish without a name, which turns the broth into something sublime. A broth, which, when boiling the rice, makes it such a glorious mouthful, that it makes you fall into one of the seven deadly sins. And, as always, the ñora, the tomatico, the saffron ... And the garlic, a demonic concoction, which makes you almost fall into one of the seven deadly sins.
A yellowish sauce, which contains the good San Juan garlic, its "drizzle" of oil and, although some say it is egg-free, it gives it a special colour. And a squeeze of lemon to keep it fresh.
INGREDIENTS FOR SIX PEOPLE: 5 peppers; 1 head of garlic; 3 tomatoes; 400 g rice; 1 portion of sea bream; 2 litres of fish stock; saffron to taste; garlic to taste.
SOFRITO: Put three spoonfuls of olive oil in the cauldron and fry the peppers without seeds or stalk; take them out as soon as they are golden brown. Fry the fish head in this oil and remove it. In the same oil, fry three cloves of garlic cut into slices and the finely chopped tomatoes. This is the base for our rice.
BROTH: To make the broth, in which the rice will be cooked later, prepare a strong fish broth or stock, and strain it afterwards. Meanwhile, poach the tomato with the garlic and the stock is ready. Crush the peppers with another clove of garlic, working them into a paste. Add a couple of spoonfuls of fish stock to the pot and the contents of the mortar, stirring well until a strong, intense stock is obtained, which is left to reduce for a few minutes. The fish loins are cooked there, and once ready, they are removed and set aside to be served after the rice.
RICE: To make the rice in the cauldron, add the rest of the reserved stock, approximately twice the volume of the rice, and mix it with the stock. approximately twice the volume of the rice and mix with the concentrate inside. Once mixed, set aside half a cup of this stock to heat the reserved fish when it is to be served. Pour the bomba rice into the cauldron and cook for 20 minutes, until it is ready.
THE ALIOLI: This is prepared by crushing two cloves of garlic in a mortar and pestle, and adding the oil a little at a time, until an emulsion similar to mayonnaise is obtained, but with the perfect flavour of this sauce, which goes so well with rice dishes. The fish is heated in the stock that had been saved and the rice is served in the cauldron in two portions. First the rice with the aioli, then the fish with the reduced stock sauce.
About Gastronomy - Spain In 19 Dishes, Murcia, Caldero Del Mar Menor
This 2024 continues the series dedicated to Spain in 19 dishes that began in 2020 with the aim of getting to know the gastronomy of the different autonomous communities and cities of Spain. This May the protagonist is the Region of Murcia and the dish chosen is Caldero del Mar Menor.
Caldero is one of the most emblematic dishes of coastal Murcia. Once a fisherman's dish, it is nowadays the most sought-after guest at the most luxurious tables. The caldero takes its name from the iron vessel in which it is cooked and, if possible on the seashore, it is hung on trivets, a kind of rudimentary tripod, collecting the salty aromas of the sea and, sometimes, a touch of tar.
It is a two-course meal, first the rice and then the fish, just as the fishermen used to do, although they did it out of necessity. There were times when the fish could not be caught and the meal consisted of rice, perhaps consoled with some garlic or a ñora, and other times, when the nets were full, they could comfort themselves with what the sea gave them.
The fish by right is mullet, but it also accepts gilthead bream and, above all, the humble "morralla", a fish without a name, which turns the broth into something sublime. A broth, which, when boiling the rice, makes it such a glorious mouthful, that it makes you fall into one of the seven deadly sins. And, as always, the ñora, the tomatico, the saffron ... And the garlic, a demonic concoction, which makes you almost fall into one of the seven deadly sins.
A yellowish sauce, which contains the good San Juan garlic, its "drizzle" of oil and, although some say it is egg-free, it gives it a special colour. And a squeeze of lemon to keep it fresh.
INGREDIENTS FOR SIX PEOPLE: 5 peppers; 1 head of garlic; 3 tomatoes; 400 g rice; 1 portion of sea bream; 2 litres of fish stock; saffron to taste; garlic to taste.
SOFRITO: Put three spoonfuls of olive oil in the cauldron and fry the peppers without seeds or stalk; take them out as soon as they are golden brown. Fry the fish head in this oil and remove it. In the same oil, fry three cloves of garlic cut into slices and the finely chopped tomatoes. This is the base for our rice.
BROTH: To make the broth, in which the rice will be cooked later, prepare a strong fish broth or stock, and strain it afterwards. Meanwhile, poach the tomato with the garlic and the stock is ready. Crush the peppers with another clove of garlic, working them into a paste. Add a couple of spoonfuls of fish stock to the pot and the contents of the mortar, stirring well until a strong, intense stock is obtained, which is left to reduce for a few minutes. The fish loins are cooked there, and once ready, they are removed and set aside to be served after the rice.
RICE: To make the rice in the cauldron, add the rest of the reserved stock, approximately twice the volume of the rice, and mix it with the stock. approximately twice the volume of the rice and mix with the concentrate inside. Once mixed, set aside half a cup of this stock to heat the reserved fish when it is to be served. Pour the bomba rice into the cauldron and cook for 20 minutes, until it is ready.
THE ALIOLI: This is prepared by crushing two cloves of garlic in a mortar and pestle, and adding the oil a little at a time, until an emulsion similar to mayonnaise is obtained, but with the perfect flavour of this sauce, which goes so well with rice dishes. The fish is heated in the stock that had been saved and the rice is served in the cauldron in two portions. First the rice with the aioli, then the fish with the reduced stock sauce.
Spain 2024 - Gastronomy - Protected Designations of Origin, Extremadura, Jerte Valley Cherry, Vera Paprika
Technical Details:
Issue Date: 25 March 2024
About Gastronomy - Protected Designations of Origin, Extremadura, Jerte Valley Cherry, Vera Paprika
At the beginning of spring it has become customary for Correos to issue its series dedicated to the Protected Designations of Origin of the different Spanish regions, in this 2024 the protagonist is Extremadura with two of its best known products: Pimentón de la Vera and Cerezas del Jerte.
The denomination of origin is a geographical indication used on a product that has a specific geographical origin, whose qualities, reputation and characteristics are essentially due to its place of origin. It is a seal that shows a link or cause-effect relationship between the specific characteristics of the product and the geographical environment of the production area. In fact, the name of the product identifies it with a specific place.
It is a figure of protection that serves to protect products whose differentiated quality is due to their origin.
- They stimulate the diversification of agri-food production.
- They protect the name of products against imitation and other improper uses.
They help the consumer by providing information related to the specific character of the food.
Pimentón de la Vera is the product obtained from the grinding of dried red bell pepper fruits, of the varieties of the "Ocales" group, Jaranda, Jariza, Jeromín, and the Bola variety, harvested ripe, healthy, with the characteristic color of the variety, dried with holm oak and/or oak wood, by the vertical current drying system with a lower hearth, used in La Vera, using emery stone mills.
Pimentón de la Vera is a product with a smoky, intense and penetrating flavor and aroma, due to the drying process to which the peppers are subjected. As for its color, it is intense red with relative brightness. It has a high coloring power. Both its flavor, aroma and color are highly stable over time, mainly due to the slow drying process to which the fruits are subjected.
It is the first agricultural product to be industrialized in Extremadura; always associated with quality meat products, to which it confers differential qualities of flavor, allowing its conservation over time.
The Protected Designation of Origin "Cereza del Jerte" exclusively covers cherries originating from the production area located in the northern regions of the province of Cáceres and located in the Trasierra-Gredos Sur mountain farming area. This area has very specific and homogeneous geographical, physical, historical and cultural characteristics. The crop is grown on small terraced farms, located on the slopes located on shady or sunny slopes.
The product certified by this Regulatory Council is table cherry for fresh consumption. The local varieties with the highest production volume are those grouped under the generic name "Picotas del Jerte", whose main characteristic is that they do not have a stalk, as this is removed naturally during manual harvesting. The origin of this group of varieties is exclusively local, so their origin is in the geographical area mentioned above.
About Gastronomy - Protected Designations of Origin, Extremadura, Jerte Valley Cherry, Vera Paprika
At the beginning of spring it has become customary for Correos to issue its series dedicated to the Protected Designations of Origin of the different Spanish regions, in this 2024 the protagonist is Extremadura with two of its best known products: Pimentón de la Vera and Cerezas del Jerte.
The denomination of origin is a geographical indication used on a product that has a specific geographical origin, whose qualities, reputation and characteristics are essentially due to its place of origin. It is a seal that shows a link or cause-effect relationship between the specific characteristics of the product and the geographical environment of the production area. In fact, the name of the product identifies it with a specific place.
It is a figure of protection that serves to protect products whose differentiated quality is due to their origin.
- They stimulate the diversification of agri-food production.
- They protect the name of products against imitation and other improper uses.
They help the consumer by providing information related to the specific character of the food.
Pimentón de la Vera is the product obtained from the grinding of dried red bell pepper fruits, of the varieties of the "Ocales" group, Jaranda, Jariza, Jeromín, and the Bola variety, harvested ripe, healthy, with the characteristic color of the variety, dried with holm oak and/or oak wood, by the vertical current drying system with a lower hearth, used in La Vera, using emery stone mills.
Pimentón de la Vera is a product with a smoky, intense and penetrating flavor and aroma, due to the drying process to which the peppers are subjected. As for its color, it is intense red with relative brightness. It has a high coloring power. Both its flavor, aroma and color are highly stable over time, mainly due to the slow drying process to which the fruits are subjected.
It is the first agricultural product to be industrialized in Extremadura; always associated with quality meat products, to which it confers differential qualities of flavor, allowing its conservation over time.
The Protected Designation of Origin "Cereza del Jerte" exclusively covers cherries originating from the production area located in the northern regions of the province of Cáceres and located in the Trasierra-Gredos Sur mountain farming area. This area has very specific and homogeneous geographical, physical, historical and cultural characteristics. The crop is grown on small terraced farms, located on the slopes located on shady or sunny slopes.
The product certified by this Regulatory Council is table cherry for fresh consumption. The local varieties with the highest production volume are those grouped under the generic name "Picotas del Jerte", whose main characteristic is that they do not have a stalk, as this is removed naturally during manual harvesting. The origin of this group of varieties is exclusively local, so their origin is in the geographical area mentioned above.
Thursday, November 6, 2025
Spain 2023 - Gastronomy, Balearic Islands - Ensaimada
Issue Date:31.03.2023
About Balearic Islands - Ensaimada
The ensaimada is a pastry product from Mallorca, Balearic Islands, Spain. It is a common cuisine eaten in southwestern Europe, Latin America and the Philippines. The first written references to the Mallorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.
The ensaimada is a pastry product from Mallorca, Balearic Islands, Spain. It is a common cuisine eaten in southwestern Europe, Latin America and the Philippines. The first written references to the Mallorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.
Friday, October 31, 2025
Singapore 2025 - Festive Treats
Date of Issue: 7 November 2025
Denominations: 1st Local, 80₵, 85₵, $2, $10
Stamp Size: 33mm x 33mm (perforated circle)
Collector's Sheet Size: 143mm x 143mm
Perforation: 14.48
Paper: Unwatermarked
Printing Process: Offset Lithography
Printer: Brebner Print
Sheet Content:10 stamps per sheet, 1 stamp per sheet
Designer: See Pin Pin
Description:
Singapore is home to, or seasonally visited by, several nationally critically endangered species, each with distinctive traits that make them an essential part of the island’s rich biodiversity. Among them is the Malayan horned frog (Megophrys nasuta), Harlequin butterfly (Taxila haquinus), Spoon-billed sandpiper (Calidris pygmaea), and Large flying fox (Pteropus vampyrus). To safeguard these vulnerable species, conservation efforts—such as habitat protection and restoration, anti-poaching initiatives, and captive breeding—are crucial to their continued survival.
Tuesday, February 11, 2025
Australia 2024 - The Shared Table
Technical Specifications:
Issue Date: 12 March 2024
Issue Withdrawal Date: 1 October 2024
Denomination: AUD 1.20 x 4
Stamp Illustration: Anita Xhafer
Stamp & Product Design: Sonia Young, Australia Post Design Studio
Paper: Gummed - Tullis Russell 104gsm Red Phosphor
Paper: Self-Adhesive - Tullis Russell Red Phos PSA (P55) 100gsm Rel. S/A
Printer: RA Printing
Printing Process: Offset Lithography
Stamp size (mm): 26mm x 37.5mm
Minisheet size (mm): 170mm x 80mm
Perforations: 14.6 x 13.86
Sheet Layout Module of 50 (2 x 25 no design)
FDI Postmark: Melbourne VIC 3000
FDI Withdrawal Date: 10 April 2024
Overview
Historically, Australia is not known for its cuisine. Transportation and settlement imported culinary expectations based on British and Irish traditions. Although Aboriginal people and Chinese migrants (many arriving because of the gold rushes) had their own culinary traditions, these had little purchase outside of their own communities in early Australia.
Australia’s culinary landscape began to change from the middle decades of the 20th century. Broadly, this has been due to shifting demographics; increasing globalisation and travel; and, more recently, a concern with sustainability and for understanding where our food comes from. The rise of celebrity chefs in combination with the proliferation of quality restaurants and popular TV shows have also played a role in shaping our dietary habits and expectations.
Culinary practices are part of one’s cultural imprint, fundamental to the traditions that are passed down through generations. In a country that is as culturally diverse as Australia, it is little surprise that these have come to influence menus in both restaurants and in homes across Australia. The cuisines that have perhaps most influenced the contemporary Australian plate and palate come from the Mediterranean region (particularly Italy and Greece), the Middle East (particularly Lebanon), Asia (particularly Vietnam and China) and the Indian Subcontinent.
This stamp issue seeks to counter the historical conception of a dreary Anglo diet, revising this with a more cosmopolitan take on gastronomic culture in contemporary Australia. This means signalling some of the cultural influences that have fired up and shaped our culinary expectations and habits, while also pointing to the abundant fresh produce and artisanal products that are now relatively commonplace to many of us
AUD 1.20 - Mediterranean Influence
Different pastas and sauces, feta cheese, olives, fresh fish, and a wide range of fresh fruits and vegetables are a feature of Mediterranean cuisine. Crusty breads may accompany many meals.
AUD 1.20 - Asian Influence
Rich in flavour and taste from traditional herbs and spices, Asian cuisine brings together cooking styles and traditions from different countries with rice a staple addition to many meals.
AUD 1.20 - Middle Eastern
Favourite foods and ingredients used in Middle Eastern cuisine include pita bread and lamb, yoghurt and hummus, as well as figs, dates, chickpeas, pistachios, pomegranates, maghmour (eggplant) and parsley.
AUD 1.20 - Indian Influence
Staples of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils. Different meats are used, and spices such as powdered chilli pepper, black mustard seed, cardamom and coriander.
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