The Spice Trade

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

Tag Archives: Cassia

How to make your own pickles with raw spices

homemade pickles in a jar

It’s that time of year when pickles seem so attractive to eat. Put some in burgers, wraps and sandwiches, just eat them on the side as a snack, or use to top a salad or pasta. It’s a great way to get in some fun textures, flavours and a lot of nutrients! Here’s how you can make your own homemade pickles using whatever you have on hand, plus some staple spices. Recipe: Homemade pickles Ingredients 4-5 thinly sliced cucumbers 1 sliced bell pepper 1 thinly sliced carrot 1 thinly sliced celery 1 diced onion (optionally add or substitute any of … keep reading

Honey & Cinnamon, a natural medicine!

Ceylon Cinnamon Sticks

Usually we at Regency aren’t into posting about natural remedies, but here’s one that has been investigated and confirmed by modern science, so we are comfortable to share it with you. Of course, before starting any treatment, do consult a specialist. And we also aren’t making any claims that this will work for you! In many cultures of the world, a mixture of honey and cinnamon has served as a traditional cure. Today’s scientists understand that honey is a good medicine for curing various ailments, and until now has no known side effects for treating these simple diseases. There is … keep reading

Chicken Xacuti from Goa – not your traditional Indian food.

xacuti chicken curry spices goa

Food from Goa is not your usual indian fanfare of explosive spices. Owing to it’s portuguese heritage, much of the region’s cuisine is imbued with new sour-spicy and sweet flavours. It’s less about pure spice and deep warmth from garam masala. That said, Xacuti (pronounced Shakuti) masala is a fiery curry base, paired with sweet cool coconut giving a delicious fresh portuguese-indian blend of flavour. Chicken Xacuti Ingredients 1 kg chicken, cut into big pieces 5 grams turmeric powder 1 tsp salt 2 inches of ginger 10 flakes garlic 1/2 bunch fresh coriander 5 green chillies 2 tsp oil 2 … keep reading

Full flavoured Vegetarian Pho Recipe

vegetarian pho vietnam spiced noodles recipe

Phở is traditionally made with a strong beef broth, and normal vegetarian renditions which merely omit the meat taste bland and seriously lacking flavour. We’ve put together this full flavoured broth using some great ingredients, fresh spices and herbs that will challenge even the yummiest traditional beef broth pho. It’s now one of our favourite comfort foods, and very customizable to what fresh ingredients you have in your kitchen. The broth and noodles are the only staple, everything else is up to you! Recipe: Vegetarian Phở Serves: 2 Ingredients For the broth – 1 large onion, peeled and halved – … keep reading

Mliako S Oriz (Bulgarian Rice Pudding) recipe

Bulgarian rice pudding

Mliako S Oriz is the Bulgarian version of Rice Pudding, a real treat during the summer heat. From our experience, we’ve seen that some form of rice and milk pudding exists in almost every culture. It’s fascinating to see how different cultures use different ingredients to create new flavour profiles for preparing something that is almost the same, but altogether very different. Unlike most rice puddings, this one is boiled first and then left to cool. Some people also prefer to chill in the fridge and eat it cold – it tastes much better this way. Of course, eating hot … keep reading

Healthy reasons to eat Ceylon Cinnamon, not it’s Chinese Cousin Cassia

Ceylon Cinnamon Sticks

We’ve touted the taste benefits of Cassia Cinnamon for decades. It’s got a strong spice and sweetness to it, it’s cheap and less delicate for transport and storage. Yet, there’s one big area where Cassia Cinnamon lacks, in comparison to it’s “Ceylon True Cinnamon” counterpart. Ceylon Cinnamon is much more expensive and difficult to find, and with good reason. It only grows in Sri Lanka, with annual yield hovering near 10,000MT. In comparison, Cassia Cinnamon grows in China, Vietnam, Indonesia and small quantities in many other parts of the world too. The crop is easy to grow, even though qualities … keep reading

Cinnamon prices and trade tricks

Types of Cinnamon

Cinnamon prices have been on rocketing up for the majority of this year. Prices are up over 150% since April when the fresh crop came in! We saw this happening earlier, and there are still no signs of a slowdown. One interesting point to note however, is that prices have still not reached their all time high in the 80’s. In order to maintain the same quality cinnamon, we will be increasing our prices while the market remains high, as it’s now time for us to re-order. Unlike many whole spices, Cinnamon is one that can be tampered with to … keep reading

Nutrition and buying tips: Cassia Cinnamon

Natural Cassia Cinnamon Sticks

All values below are per 1 tsp (2.6g) of ground cassia cinnamon. Proximates Water 0.28g Energy 6kcal Protein 0.10g Total lipid (fat) 0.03g Carbohydrate, by difference 2.10g Fiber, total dietary 1.4g Sugars, total 0.06g Minerals Calcium, Ca 26mg Iron, Fe 0.22mg Magnesium, Mg 2mg Phosphorus, P 2mg Potassium, K 11mg Sodium, Na 0mg Zinc, Zn 0.05mg Vitamins Vitamin C, total ascorbic acid 0.1mg Thiamin 0.001mg Riboflavin 0.001mg Niacin 0.035mg Vitamin B-6 0.004mg Folate, DFE 0µg Vitamin B-12 0.00µg Vitamin A, RAE 0µg Vitamin A, IU 8IU Vitamin E (alpha-tocopherol), 0.06mg Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Vitamin … keep reading

Five Spice Powder: What’s the real recipe?

Five Spice Ingredients

Five Spice Powder is as famous a foreign ingredient can get, while remaining a complete mystery. Most people know what it is, but if you ask them the ingredients, you’ll be greeted with many blank stares, or incomplete answers. The reason is simple, there is no fixed recipe. In a way, Five Spice is a lot like what Curry Powder is for Indians. Ask any Indian household what curry powder is, and you’ll be quickly told that there are many kinds of different curry powders to suit individual curries. Recipes also vary from house to house, city to city, and … keep reading

Asafoetida, the most adulterated spice in existence

Lump of Compounded Asafoetida

In this day and age, we’d hope that spice adulteration was no more. But sadly, this is not the case. With food prices rocketing higher every year, and some ingredients’s prices rising faster than others, the temptation to adulterate is often too strong. Most often in order to keep costs down, and ultimately prices on the supermarket shelves the same each year, spices are often diluted beyond belief. For example, see the graph below on the average price of Pepper, taken from The IPC. Prices have easily doubled in the last 5 years, but are you paying twice as much … keep reading