The Spice Trade

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

Recipe: Kulfi Ice Cream (Egg Free)


The summer is approaching and it is getting hotter and hotter in Hong Kong. On a hot and humid day like this, ice cream can be a great savior. Kulfi is by far the simplest and the easiest ice cream I’ve ever made at home. I don’t need an ice cream maker nor an egg, not even a whisk. Just heat, mix and freeze, and it’s ready. The cardamom spice added into this ice cream makes it heavenly aromatic once it melts in your mouth. Today, I’m happy to share the delicious ice cream recipe born in India. Recipe: Kulfi ice cream Servings: 3-4 Ingredients … keep reading

Recipe: Mapo Doufu (includes a vegetarian option)

Mapo Doufu

When I first received Sichuan peppercorn from my father-in-law, I didn’t know what to do. Until I met my husband, I had been cooking mapo doufu with toban djan and miso, and I thought I was doing it right. After meeting him, I was introduced to the whole new world of Chinese cooking, specifically, Sichuan dishes, and I was blown away. They were so good. Now I cannot make mapo doufu without Sichuan pepper. The glorious aroma of Sichuan peppercorn combined together with chili, garlic, ginger and toban djan makes the dish so flavorful. Over the year, I have also come … keep reading

How healthy are dried tarragon leaves?


Tarragon is one of the rarer, more exotic herbs here in Asia. It’s grown almost exclusively in Europe, and the best quality Tarragon is dominated by Spain and France. So it’s no surprise when Tarragon turns out to be one of the most expensive herbs. But the flavours are superb: Tarragon smells like chocolate and Vanilla, and the taste has a class of it’s own. We love using it when cooking chicken, fish and making pickles. What’s most awesome about Tarragon is that in addition to tasting good, Tarragon flakes are also super healthy! Clinical trials have shown that extracts … keep reading

Recipe: Jamaican Jerk Chicken Wings

jamaican jerk chicken recipe

This one’s a go to recipe for barbeque parties. You know the type of food that once you start eating your first bite, you absolutely must have another one? That’s these chicken wings right here. Jamaican Jerk style cooking is all about very strong flavours marinaded into the surface of the meat and then blasted on high heat like a fire or smoke pit oven. If you have the jerk seasoning ready, the recipe is extremely easy to put together. Just marinade in the morning, and you’re set for a barbeque anytime in minutes. Recipe: Jamaican Jerk Chicken Wings Servings: … keep reading

Regency explores: Paprika

paprika qualities

Paprika is an odd spice, usually assumed to be it’s own species, but is actually from the humble bell pepper plant! That’s right, paprika is another variety of chilli pepper. Paprika isn’t hot. Quite the contrary, it’s very aromatic and naturally a little sweet. Paprika has been used for supposedly 400-500 years, starting in Hungary and Spain. Over the last 100-200 years, it’s usage has become more widespread because of the natural colouring properties of the spice. So too, has the cultivation. Amongst the world’s top 3 producers of Paprika is now China, who is in fact the biggest exporter … keep reading

Recipe: Creamy Mashed Potatoes

perfect mashed potatoes garlic

Nobody can resist the perfect creamy mashed potatoes. Usually some bits always come out lumpy, or they’re just bland, but with this method you can make the perfect mashed potatoes every time. These mashed potatoes are so good that they don’t even need to be an accompaniment to a main, you can eat them by themselves as a snack in the middle of the day. Recipe: Mashed Potatoes Servings: 4 Ingredients – 600g Yukon gold potatoes (Or Russet potatoes) – 1/2 teaspoon salt – 2 bay leaves – 1/2 60ml heavy cream, warmed (microwave is ok) – 30g butter, warmed … keep reading

Recipe: Honey & Lavender Ice Cream

lavender honey ice cream spices

We were looking for a fun way to use lavender flowers rather than boiling them for tea, and came across this popular combination for an ice cream. With a few tweaks, it’s now a super-hit for parties. The recipe is fairly simple and you can make an eggless version as well by substituting both the eggs and milk for more heavy cream. Serves: 4-6 Ingredients – 450ml whole milk – 10g dried lavender – 80ml honey – 5 large egg yolks – 40g sugar – 250ml heavy cream – Optional: 1/2 madagascar vanilla bean (seeds removed and skin) Cooking method … keep reading

Recipe: Kokum Rasam, spiced indian soup

kokum rasam preparation spices

This one is something of a uncommon way of preparing rasam, a traditional Indian soup. The addition of Kokum makes this Rasam tangy, darker and balance well with the traditional sweet and spicy rasam flavour. You can mix it with rice and turn it into a main dish, or drink by itself as a refreshing snack. It’s extremely low in calories as it’s almost all water, but very filling, and as with all things spice: bursting with flavour. Recipe: Kokum Rasam Serves: 3-4 Ingredients – 5 pieces dry kokum – 1/2 tsp kashmiri chilli powder (kashmiri chillies are mild, and … keep reading

Fish Tacos Recipe

fish tacos regency spices

Summer is already upon us, and the best way to enjoy is by eating yum food outside. Here’s our take on popular recipe that’s been doing the blog circuit lately: Fish Tacos. The recipe is in two parts: preparing the fish, and assembling the taco. While the ingredients list looks daunting, it’s really simple taken step by step. And at the end of the day you’re rewarded with creamy deep fried comfort food that at least looks mildly healthy and tastes the bomb! Recipe: Fish Tacos Servings: 4 Ingredients For the batter 1 cup all purpose flour 2 tablespoons corn … keep reading