The Spice Trade

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

Indian style cottage cheese & pea rolls


This is one of our homemade inventions and looks like a superstar when served up as an appetizer – doesn’t need any frills in terms of garnishes and fancy plating to look good and taste great. The thick, soft potato shell with crisp outside melts in your mouth, whereas the fresh peas and cottage cheese are mouthwateringly good. When we served this one up at a recent friend gathering they immediately ran out as people took seconds, thirds, and even fourth helpings. What really makes the dish shine is the secret ingredients Ras El Hanout and Garam Masala paired with … keep reading

A raw delight: Coconut-Vanilla pie

vanilla coconut pie

An exotic recipe which is not only tasty, but healthy and easy to make. It’s entirely raw, no heating required. Many people believe raw food provides the body with various critical enzymes and proteins that are broken down in cooking. These “Raw foodies” believe that most nutritional value is lost when cooking. All we know is that this recipe tastes great, is easy to make, and really shines when using good quality ingredients. We suggest using only big, thick beans (at least 3g a piece) as these beans have had enough time to mature and give good flavour. Smaller beans … keep reading

The Unordinary Cauliflower

cauliflower roasted whole

As one very popular, nutrient-rich vegetables, cauliflower can be thought as somewhat lacking in taste. It’s easy to spice up cauliflower with some simple spices, so don’t be misguided: Cauliflower can actually be very versatile to cook with. Here is one of our favourite recipes, cauliflower spiced with cumin, it’s quite famous within cooking circles and today we’d like to share it with you. It makes an excellent side to any entree, and can also be eaten all on it’s own. The cauliflower can actually be roasted whole, which also looks really impressive! But if your oven is not as grand, … keep reading

Sichuan-style spicy chicken

Sichuan Style spicy chicken peppercorns chillies

This is one of the most famous recipes coming from Sichuan Province. Our recipe is true to tradition, and nearly unaltered version of “辣子雞丁 Làzǐ jī dīng”. Be wary though, it’s hot, but so full of flavour. As it’s rapidly stir fried in a wok, lots of hot tianjin chillies are needed to create the heat, colour and aroma of the dish. A little bit of sugar is needed to offset the intense heat and create a better balance of flavours. We’ve also opened to use Pink Himalayan Salt as opposed to traditional sea salt for a little extra sour … keep reading

What is the difference between cumin, caraway, black cumin and nigella?

We get this question a lot: What is the difference between cumin seeds and caraway seeds? They look almost the same! … and then they notice our “black cumin” which further adds to the confusion. Here’s a look at all of them side by side so you can visualise the similarities and difference, and then we’ll delve deeper: Cumin seeds are a first cousin of carrot and parsley, and a visual twin of the caraway seed. They are also often confused with black cumin, but let us first have a closer look at the mighty cumin seed. Originally cultivated in the Mediterranean … keep reading