The Spice Trade

Industry insider knowledge, and usage tips on spices and other ingredients

Nutrition and buying tips: Oregano

Oregano flakes Regency

Below are average values per 1 tsp (1g) of dried oregano leaves Proximates Water 0.10g Energy 3kcal Protein 0.09g Total lipid (fat) 0.04g Carbohydrate, by difference 0.69g Fiber, total dietary 0.4g Sugars, total 0.04g Minerals Calcium, Ca 16mg Iron, Fe 0.37mg Magnesium, Mg 3mg Phosphorus, P 1mg Potassium, K 13mg Sodium, Na 0mg Zinc, Zn 0.03mg Vitamins Vitamin C, total ascorbic acid 0.0mg Thiamin 0.002mg Riboflavin 0.005mg Niacin 0.046mg Vitamin B-6 0.010mg Folate, DFE 2µg Vitamin B-12 0.00µg Vitamin A, RAE 1µg Vitamin A, IU 171IU Vitamin E, 0.18mg Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Vitamin K … keep reading

Veggie Pakoras

pakora indian cooking savoury

You can think of Pakoras like the Indian Tempura, although we’re not quite sure which came first! The batter is much thicker than tempura batter, as it’s an equally important element to the vegetables. Some Indians also prefer having the fried batter alone! We tend to eat Pakoras as an appetiser or an hors d’oeuvre, often preferring to eat at the coffee table in a dining room, before moving over to the dining table for the first course. Another popular pakora is the paneer pakora. Simply swap the veggies for 1 inch cubes of fresh paneer. Recipe: Veggie Pakoras Serves: … keep reading

Saffron Phirni

saffron cardamom phirni recipe

Phirni is one of the most exotic, and traditionally one of the most gruelling desserts to make. But, it has stood the test of time and remains an undeniable favourite for Indians. No Indian fine dining restaurant dessert menu is complete without Phirni. It’s called “Phirni” because the word means “stirred” in Hindi. And this dessert needs a lot of stirring to get the texture right. It should be rich, thick and creamy, much like a creme brulee. The smoother, the better. Phirni can be smoother the lower heat it is cooked on, but this will take much more time, … keep reading

Market update: Chinese Garlic

Regency garlic flakes

Garlic season is now soon to be upon us, fresh garlic crop is soon to be available on the markets for factories like ours to buy. Then the drying process begins, and with it garlic flake production. Garlic flakes are then further ground into granules or powder as necessary. For those unfamiliar with the way it works, industrial use of garlic is nearly always using dried garlic. It stores better than fresh, takes up less space (most of fresh garlic is water), cheaper to transport, and flavour is almost the same. In terms of use, it’s also more convenient. Fresh … keep reading

Carrot Halwa recipe

carrot halwa recipe indian saffron cardamom

Carrot Halwa is a popular Indian dessert. Don’t be fooled by the name, it’s still very fattening and high in calories, but absolutely delicious when done right. Our family recipe includes saffron and mixed nuts which really lift the Halwa from being an ordinary version into an exotic one. Each mouthful will leave you wanting more! Recipe: Carrot Halwa Serves: 4 Ingredients 2 cups carrots, grated 1 cup milk 3/4 cup sugar 2 tbsp mixed nuts (almonds, cashews, pistachio) 5-6 cardamom seeds, pounded 1 tsp Ghee (use butter as a substitute) approx 10 strands of Saffron 1 tsp warm water Cooking method 1. In … keep reading

Aloo Gobi – Spicy Potatoes and Cauliflower, traditional Indian cooking

aloo gobi recipe regency spices

This Indian style dry curry is a personal home favourite, and below is our home recipe passed down for generations. The potatoes are extremely soft, and both them and the cauliflower soak in all the spices. So, even though it’s a dry curry, in some ways it is more full flavoured than the commonly understood “curry”. We like this curry with warm hot bread, and a side dish of fresh, unsweetened yoghurt. Recipe: Aloo Gobi Serves: 4 Ingredients 2 medium sized potatoes (cut into cubes) half a medium sized cauliflower (cut into florets) 2 tbsp chopped coriander leaves (optional) 1 tbsp oil … keep reading

Nutrition and buying tips: Chillies

Kashmiri chilli nutrition buying

Note: Chillies vary slightly in nutrition value on many small factors ranging from number of seeds, to stem used / not, to moisture content in the chilli. Below are average values per 1 tsp (2.7g) of chilli powder, applicable to our Kashmiri Chillies, Yidu Chillies and Tianjin Chillies. Proximates Water 0.29g Energy 8kcal Protein 0.36g Total lipid (fat) 0.39g Carbohydrate, by difference 1.34g Fiber, total dietary 0.9g Sugars, total 0.19g Minerals Calcium, Ca 9mg Iron, Fe 0.47mg Magnesium, Mg 4mg Phosphorus, P 8mg Potassium, K 53mg Sodium, Na 77mg Zinc, Zn 0.12mg Vitamins Vitamin C, total ascorbic acid 0.0mg Thiamin … keep reading

What’s the best quality Cardamom?

The best cardamom Regency Spices

Cardamom is a rich, luxurious Indian spice that most people have heard of. Yet, it refers to several different plants native to India, Pakistan, Nepal & Bhutan. These range in colour from green, white, red, brown and even black. Since Cardamom is one of the most expensive spices on the planet, it’s also no wonder that in recent years it has been cultivated in other parts of the world such as Sri Lanka and Guatemala – one of the main reasons we have so many different varieties and qualities. As many parts of the world aren’t suitable for naturally growing … keep reading

Full flavoured Vanilla pod Crème Brûlée recipe

vanilla creme brulee recipe regency spices

The flavour of this crème brûlée is entirely through the fresh cinnamon powder and vanilla pod. Make sure to use a heavy vanilla pod for the best results – we’ve found smaller pods result in a very weak vanilla flavour, because they’ve grown on the vine for much less time. Longer, heavy beans are the result of proper, caring growth and not early picking. Recipe: Vanilla Bean Crème Brûlée Servings: 4 Ingredients 2 cups 2% reduced-fat milk 3/4 cup nonfat milk 1 vanilla bean, split lengthwise 60 grams sugar 4 large egg yolks 1/2 tsp cinnamon powder, freshly ground pinch … keep reading

Traditional Thai Massaman Curry with Beef (Recipe)

massaman curry beef spices mace

Recipe: Beef Massaman Curry Serves: 4 Ingredients For the tamarind water 60g tamarind paste 150ml warm water For the curry paste 10 dried kashmiri chillies, seeds removed, roughly chopped 2 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp green cardamom seeds (from about 20 green cardamom pods) 16 cloves 8cm cinnamon stick 2 large pieces of blade mace 1/2 tsp nutmeg powder 10g of fresh coriander leaves 3 tbsp vegetable oil 200g shallots or onions, roughly chopped 25g garlic cloves, peeled, roughly chopped 25g fresh root ginger, roughly chopped 2 lemongrass stalks, tough outer leaves removed, soft inner core … keep reading