The Spice Trade

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

Tag Archives: Bay Leaves

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: Curried Quinoa

curried quinoa spices

Quinoa is another versatile grain that’s come to light with recent diet studies. It’s a great substitute for rice or pasta in some recipes, as it overcomes many of the shortcomings of most other grains like wheat. It’s not purely carbohydrate, it also packs some healthy fats, proteins, and a lot of micronutrients. Here’s a recipe to let quinoa do all the work, while enjoying the same great flavours you wouldn’t expect in a healthy dish. Recipe: Curried Quinoa Servings: 4 Ingredients – 2 Cups Water – 1 cup White Quinoa, uncooked – 1/2 cup Yellow Onions, chopped – 2 … keep reading

Nutrition and buying tips: Bay Leaves

Regency Grade Bay Leaves

All values below are per 1 tsp (0.6g) of bay leaves. Proximates Water 0.03g Energy 2kcal Protein 0.05g Total lipid (fat) 0.05g Carbohydrate, by difference 0.45g Fiber, total dietary 0.2g Sugars, total 0.00g Minerals Calcium, Ca 5mg Iron, Fe 0.26mg Magnesium, Mg 1mg Phosphorus, P 1mg Potassium, K 3mg Sodium, Na 0mg Zinc, Zn 0.02mg Vitamins Vitamin C, total ascorbic acid 0.3mg Thiamin 0.000mg Riboflavin 0.003mg Niacin 0.012mg Vitamin B-6 0.010mg Folate, DFE 1µg Vitamin B-12 0.00µg Vitamin A, RAE 2µg Vitamin A, IU 37IU Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Lipids Fatty acids, total saturated 0.014g … keep reading

Bay Leaves: The Healthy Leaf from the Past?

spicerack bay leaves

Bay Leaves are an ancient spice, most famous for their usage in ancient Greece. It’s now a staple in European cuisine, as well as growing in popularity around the world. They can be used in cooking most soups, stews, sauces, vegetable and meat dishes. One or two leaves plus a slow cooking method is enough to infuse a score of new taste. The leaves are most often used whole and removed before eating, so making them very simple to add to recipes. Nowadays, more parts of the world have also begun to cultivate their own Bay Leaves. India and Pakistan … keep reading

Spice cheat sheet: Your one stop spice resource


SPICE (click to see more info) BIRTHPLACE USED COMMONLY IN Bay Leaves Turkey Curries, stews, soups, and generally all sauces with a long cooking time Black Pepper India All cuisines as seasoning, chinese sauces, tea Caraway Finland Beef, chicken, vegetable dishes, breads Cardamom India Tea, curries, soups, rubs, desserts Cassia China Desserts, spice rubs, tea, soup, sauces, baked goods, grilled dishes Chilli Worldwide Almost all dishes, also marinades, salsas Cinnamon Sri Lanka Baked goods, desserts Clove Tanzania Tea, soups, french sauces, noodles, pork, beef, vegetable dishes Cubeb Indonesia In place of pepper in Asian cuisine Cumin India Bread, vegetable, curry, … keep reading

The BIG Guide to Chillies


The most popular chillies from around the world Chillies are a spice used in every part of the world. They provide one of the basic flavours and is an essential part of many traditional dishes. There are many different kinds of chilli peppers used across the world. Chillies from Mexico are different from the chillies in India or China, and then there is the branch of European chillies too. These varieties all complement their national cuisine in their own unique ways. Even though the primary flavour given by chillies is spice, they are more complex and have other flavour notes … keep reading

A Guide to Checking the Quality of Spices


Spices come in many shapes, forms, and sizes. Chilies for example come in over a hundred commonly sold varieties around the world, sometimes as pods, sometimes powdered, and always with subtle differences. So how do you tell whether what you have is a good quality spice? How do you know how much to put in cooking – too much in cooking can ruin a dish; too little can leave a dish bland, and unsatisfying. Below are practical consumer tips compiled as a result of the 60+ years that our family has bought, manufactured, traded, and sold spices to household brands, … keep reading