The Spice Trade

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

Indian Cumin: Market update

Regency Grade Cumin Seeds

Another quick update on cumin, following up our previous cumin market report in February. Production reports still show very small crop, so prices are likely to remain firm. In the last few months, we have seen prices rise 20-30% across the board for various grades of cumin seed. The Indian currency is still weak against the USD, so another reason for pricing to increase from a local point of view. Other reports also suggest that 25-30% less area is going to be used for sowing cumin seeds for incoming seasons. This rumour is also convincing buyers to buy more, stock … keep reading

Fresh Dates and Tamarind Chutney

dates chutney indian spices regency

Sweet chutneys are not often the first thing that comes to mind with Indian cuisine, but they have a special place in food. Not everything is hot hot hot. This sweet chutney made using dates and tamarind, a tradition followed all around the country for various different dishes. It’s sweet and tangy, and so very refreshing from the heat and spice that accompanies everything else at a usual indian meal. You can use this sweet chutney on all indian “chaat” items such as Pani Puri, Ragda Patties, Bhel Puri, Aloo Tikki. It’s also a nice dip for Samosas, Pakoras and … keep reading

Recipe: Harissa, the exotic garlic chilli paste from Africa

harissa baked oysters recipes

Harissa has been relied upon by cooks in North Africa for seasoning cooked meats and vegetables for a long long time. It’s very dependable, and highly flexible to most food. This sauce adds a wonderful depth of flavour to bring a spark to any dish, for instance a lightly spread onto falafel, rubbed onto slow cooked lamb, or served as a dip alongside bitesized snacks. This recipe is quite spicy, so use only a little bit of Harissa at a time. Thanks to the garlic, salt, and lemon used, Harissa should be safe to store in the fridge for up … keep reading

Turmeric market report

Regency grade Turmeric Roots

Turmeric prices have been on the up for months now. Many traders and factories have been found to be holding stocks of the previous crop, and unwilling to release much of this season’s crop. They believe that demand is high, and the new season crop isn’t as good. Naturally, prices will rise. We’ve heard some traders say they expect prices to increase over 70-80% by October! Some buyers have also been complaining that new crop goods have moisture content that is too high, so they still aren’t willing to buy… another reason for the price rise. We noted unusual rains … keep reading

Nutrition and buying tips: Mint

Dry Mint Flakes

Below are average values per 1 tsp (0.5g) of dried mint flakes Proximates Water 0.06g Energy 1kcal Protein 0.10g Total lipid (fat) 0.03g Carbohydrate, by difference 0.26g Fiber, total dietary 0.1g Minerals Calcium, Ca 7mg Iron, Fe 0.44mg Magnesium, Mg 3mg Phosphorus, P 1mg Potassium, K 10mg Sodium, Na 2mg Zinc, Zn 0.01mg Vitamins Vitamin C, total ascorbic acid 0.0mg Thiamin 0.001mg Riboflavin 0.007mg Niacin 0.033mg Vitamin B-6 0.013mg Folate, DFE 3µg Vitamin B-12 0.00µg Vitamin A, RAE 3µg Vitamin A, IU 53IU Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Lipids Fatty acids, total saturated 0.008g Fatty acids, … keep reading

Fragrant Black Daal

Dinner at Jolly's Indian Bistro

Indian’s almost all unanimously agree that the king of daals is the Black Daal. Rather blandly named, this daal is a rich, thick daal made using black lentils. It’s lightly, but carefully spiced, and an absolute joy to eat with rice. If you’re going out to a north indian restaurant in a large group, this will undoubtedly get ordered. Hope you enjoy our family rendition! Recipe: Fragrant Black Daal Serves 4 Ingredients 100g dried black gram (mungo bean), soaked for about 6-8 hours 1 tbsp single cream 1 tsp butter 1 tsp Fenugreek seeds 1/2 tsp Ground Cumin 1/2 tsp … keep reading

Spicy Indian Baked Chicken Masaledar Murghi

indian baked masala chicken

Thanks to Ellen at The Hong Kong Cookery for this fabulous recipe featuring our Regency Spices. Do check out her blog for more details on the recipe and many more. Recipe: Indian Spicy Baked Chicken Masaledar Murghi Recipe Ingredients: 6 chicken breasts 1 tbsp ground cumin 1 tbsp paprika 1 tbsp turmeric powder 1-2 tsp Kashmiri chilli powder (you can substitute with Cayenne chillies) 2-3 tsp salt 1 tsp black pepper, freshly ground 3 cloves garlic 6 tbsp lemon juice Cooking method: Mash up your garlic. (I used the end of my rolling pin to pound.) Mix up cumin, paprika, … keep reading

A taste of Africa: Chicken Tagine

chicken tajine recipe regency spices

We’ve rarely done african food, but while developing our recipe for Ras El Hanout, we came across this great recipe for a Chicken Tagine. With a few modifications, here’s the final version. It’s extremely aromatic, healthy, and bursting with flavour from the spices. This dish takes it’s name from the Tagine it’s cooked in. The tagine imparts a warm, clay aroma to the dish, which is preferred by many africans who can appreciate the slow cooked and traditional cooking method. Serve with couscous as a main dish. Serves: 2 as a main Ingredients 125g green olives 40ml olive oil 1 … keep reading

Fattoush – bursting with lime, the lebanese salad we all love

fattoush lebanese salad regency

When we lived in Dubai, we used to love eating Fattoush as a snack. It tastes extremely fresh, and is much better than your ordinary salads thanks to the spices used. The sumac and lime combined result in a really strong sour flavour that perfectly complement the cucumber and tomatoes. Fattoush also tastes yum as a filling for pita pockets. Add some hummus, maybe a falafel and you’ve got a whole meal right there. Enjoy! Recipe: Fattoush Salad Ingredients For the dressing 50ml olive oil 1 teaspoon dried lime powder OR the traditional version using 1 lime, juice and zest … keep reading

Nutrition and buying tips: Rosemary

Regency Rosemary

Below are average values per 1 tsp (1.2g) of dried rosemary leaves Proximates Water 0.11g Energy 4kcal Protein 0.06g Total lipid (fat) 0.18g Carbohydrate, by difference 0.77g Fiber, total dietary 0.5g Minerals Calcium, Ca 15mg Iron, Fe 0.35mg Magnesium, Mg 3mg Phosphorus, P 1mg Potassium, K 11mg Sodium, Na 1mg Zinc, Zn 0.04mg Vitamins Vitamin C, total ascorbic acid 0.7mg Thiamin 0.006mg Riboflavin 0.005mg Niacin 0.012mg Vitamin B-6 0.021mg Folate, DFE 4µg Vitamin B-12 0.00µg Vitamin A, RAE 2µg Vitamin A, IU 381IU Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Lipids Fatty acids, total saturated 0.088g Fatty acids, … keep reading