The Spice Trade

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

Tag Archives: Black Mustard Seeds

What is curry powder? (Part 1)


We get this question all the time, what is curry powder? Actually, “Curry Powder” doesn’t refer to a specific powder in Indian Cooking. Indian curries and dals all use different spices, in different proportions, to complement the ingredients inside. In a cauliflower curry for instance, the amount of turmeric is much more than in a tandoori chicken curry. But standard “Curry powder” can be used to imitate the average taste, and get a good tasting curry each time, although not completely authentic. Authentic is also much harder to pinpoint because different curries are made in different ways across India. In … keep reading

Indian dips: Cucumber Yoghurt Raita

cucumber raita dip

We’ve enjoyed this cucumber raita since as long as our family can remember. It’s great for those hot summer meals where you want something refreshing, but don’t want to eat too much. It’s a simple, healthy, and nutritious dip which goes with most Indian meals. You can eat it with puri, roti, thepla, rice, lentils, even by itself! Unlike the middle eastern Tzatziki, this yoghurt dip is less thick, so it’s easier for mixing, but you can adjust the thickness to your taste. Just mix less! Our favourite use is for dipping hot, fried appetizers like Veggie Pakoras. Hope you … keep reading

Spicy Tomato Rasam (Indian soup) the fresh way

spicy tomato rasam indian recipe

Rasam is one of the most popular Indian “soups” across the entire Indian subcontinent. This recipe uses fresh spices for an authentic home style taste – no tamarind paste or pre-made rasam powder is used in this recipe. As a result, it’s light, tangy, spicy, minimal fat and sugars so it’s even quite healthy! Tomato rasam goes best with South Indian dishes such as hot Idli and Vadas, but you can also drink it plain as a soup with some warm bread. Recipe: Spicy Tomato Rasam (Indian Soup) Serves: 4 Ingredients 7 medium sized tomatoes, blanched 300-500ml water based on … keep reading

Spicy Stuffed Okra, Indian Style

indian spiced okra recipe

Recipe: Spicy Stuffed Okra Serves: 2-3 Ingredients For the Stuffing 1/4 cup coarse ground peanuts 100g tomatoes finely chopped 1″ fresh ginger grated 1 Green chilli finely chopped a small bunch of coriander leaves finely choppeda small bunch of 1 tsp Coriander seed + Cumin seed (ground) 1 Red chilli (ground) 1/4 tsp Turmeric (ground) 3/4 tsp salt or to taste 1 tsp brown sugar For Frying 200g Okra washed, edges trimmed and slit ½ tsp black mustard seeds ½ tsp cumin seeds 1 tsp sesame seeds 1 ½ tbsp peanut oil To serve 1 tbsp freshly grated coconut 1 tbsp freshly chopped coriander leaves 1 tsp freshly squeezed lemon juice Preparation method 1. Mix all ingredients … keep reading

Recipe: Creamy Coconut Chutney

Coconut Chutney Regency Spices

This is one of our family favourites. Even though it’s traditionally a south indian chutney used for dipping idli, dosa, uttapam, and other similar fermented doughs, we find it great for dipping in all manner of hot indian snacks such as samosas, cutlets, pakodas, and onion bhajis. It’s very cooling, refreshing, and an ideal dip for the summer. The dip is often slightly spiced as well, but you can tone this to suit your one taste. It can stay fresh for up to 2-3 days in the fridge. Ingredients – 350g of grated coconut – 1 tbsp chana dal – … keep reading

Recipe: Spicy Tomato Onion Chutney


This spicy tomato chutney is a great accompaniment to many South Indian favourites, such as Idli and Dosa. It’s also a great dip for crackers, samosas and breads, as well as a lovely fresh spread for use in sandwiches. It’s simple, quick, and only relies on very commonly used ingredients in Asian cooking! This chutney can also be refrigerated for several days and still taste great. Ingredients – 1.5 tbsp vegetable oil – 1 tsp black mustard seeds (5g) – 3-6 dried Kashmiri chillies based on taste – 1/8-1/4 tsp asafoetida powder – 10g of dried garlic flakes, or 6-8 … keep reading

Nutrition and buying tips: Mustard Seeds

Regency quality yellow mustard seeds

All values below are per 1 tsp (2g) of mustard seeds. Proximates Water 0.11g Energy 10kcal Protein 0.52g Total lipid (fat) 0.72g Carbohydrate, by difference 0.56g Fiber, total dietary 0.2g Sugars, total 0.14g Minerals Calcium, Ca 5mg Iron, Fe 0.18mg Magnesium, Mg 7mg Phosphorus, P 17mg Potassium, K 15mg Sodium, Na 0mg Zinc, Zn 0.12mg Vitamins Vitamin C, total ascorbic acid 0.1mg Thiamin 0.016mg Riboflavin 0.005mg Niacin 0.095mg Vitamin B-6 0.008mg Folate, DFE 3µg Vitamin B-12 0.00µg Vitamin A, RAE 0µg Vitamin A, IU 1IU Vitamin E, 0.10mg Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Vitamin K 0.1µg … 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

Cooking with Spices Part 2: Grinding spices and herbs


This is the second in the series of learning how to cook with spices. In the first post, we saw how easy it was to use spices in cooking. Now we’ll learn how to use all spices. Freshly grinding spices makes them all taste better. Spices lose their taste and flavour the longer they sit powdered. To get the most out of your spices, it’s best to buy whole and powder just before using. A compromise would be to powder weekly. This is still many times better than letting a powder sit on your spice rack for months, as by … keep reading