The Spice Trade

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

Tag Archives: Chilli

Peruvian Ceviche

peruvian ceviche with panca chilli

This is one of those dinner party snacks that people will go crazy for when done right. You need really fresh fish to make it work, and let the ingredients do the talking. It’s a lot of staple ingredients and pretty fast to make. Ceviche is usually done with sea bass, but other white fleshed fish such as grouper, sole and flounder will work very well too. Just ask your trusted fishmonger for the freshest saltwater fish they have – it should smell like the sea, and not fishy / old. The true peruvian secret is of course in the … keep reading

Recipe: Tortilla Chip Dip

Tortilla Chips Dip

In the year Japan was struck with Tohoku-Kanto Earthquake, I was living in Tokyo. I used to go to Ueno Park often for a stroll and whenever I got hungry, I went into Hard Rock Cafe located in Ueno station. I always ordered the same dish, Nachos. The combination of crispy corn tortilla with slightly hot tomato salsa and melted cheese on top was a treat for me. It was one of the dish I had missed from the United States. Whenever my father bought tortilla chips and tomato salsa, they were gone in few days because I couldn’t stop eating it! So … keep reading

Recipe: Doner Kebab

Dorne Kebab

My husband and I text each other during the day using Wechat. Around 3 or 4pm, I often ask him, “What did you have for lunch?” This is to avoid making the same kind of dish for dinner. One day, he replied saying “Kebab.” Aww, kebab. I haven’t had that for awhile. Then I thought to myself, “Can’t I make that at home?” So I searched for a recipe which doesn’t use an oven (We didn’t have an oven until last summer).  Then I found a doner kebab recipe shared by a Japanese woman living in Bursa, Turkey. This came … keep reading

Recipe: Tomato & Basil Bisque

Tomato & Basil Bisque

When I was living in Japan, I used to love making and eating rice balls (onigiri) using Japanese basil. So when I moved to Hong Kong, I missed them. But then I saw Thai basil being used popularly in restaurants in Hong Kong, and I saw Italian basil in a pot that was on sale at a nearby flower shop. Huurah! My sweet Italian basil, you are coming home with me. I’m going to make one of my favorite dish with you. Tomato & basil bisque. I have made this over and over. Many recipes use canned tomatoes, but I prefer using fresh … 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: 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

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

Recipe: Peri Peri Masala Chips!

Peri Peri Masala chips

This mouthwatering recipe is our latest creation and what we think is one of the best recipes combining the warmth of Indian spices and the aromatics of european herbs. All in yummy snack form of french fries. Who’s gonna say no to that? There’s cayenne, paprika, for spice which is balanced with lovely sweetness from cardamom, sugar and sour from pink himalayan salt. Then adding in the herbs and staple garlic / ginger to get our delicious gobsmacking Peri Peri flavour. The chips can be made wet or crispy, it’s up to you. Our recipe below is for a crispy … 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

Recipe: Vegetable Gold Coins

vegetable_gold_coins_indian_recipe

This one’s our family’s own invention: vegetable gold coins. Think of them like an upgraded burger patty: overflowing with fresh ingredients and spices, but all kept together. When made well this one really tastes like a party in your mouth. Savoury, deep fried, and lots of fresh food: who can say no to that? Recipe: Vegetable Gold Coins Servings: 16 Gold Coins. Ingredients: 4 slices of crustless white bread 2 large potatoes, boiled with skin on 10 french beans finely chopped 1 carrot grated 1 cup of green peas boiled 1 tablespoon grated ginger a small bunch coriander leaves finely … keep reading