IN A modest shop in the old town of Kepala Batas on mainland Penang, the fragrant aroma of spices greets visitors at the door.
Even in this modern age of instant cooking pastes, Kedai Rempah Shahul Hameed continues attracting customers, especially during Ramadan and in the run-up to Hari Raya Aidilfitri.
Third-generation owner, Shahul Hameed Siddiq Mohamad, 44, said the business was started by his grandfather in the 1970s and inherited by his father.
It is still relevant in the pursuit of authentic tastes, he said.
“I am carrying on their legacy. Our uniqueness lies in our blend of spices,” he told Bernama.
He said their spices originate from India and the shop offered about 40 secret spice blends for everything from fish curry to fried chicken, nasi mandy, nasi briyani and even a special akar sarbat blend for a favourite drink in Penang.
Spices for Ramadan fare like murtabak, roti john, nasi daging and bubur kanji are also popular.
Shahul Hameed’s customers come from other states too, and he can sell up to 150kg of spices every day.
He said that although the spices were imported, their prices remained affordable.
“We sell according to customers’ needs, from small quantities to one kilogramme.
“I also share recipes with my customers, based on the spices to ensure their dishes are tasty,” he said.
His customers include homemakers, caterers, bazaar traders and nasi kandar sellers.
For him, the business is not just for profit, but to preserve flavours that are part of the local identity.
