The Spice Trade

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

Tag Archives: Cinnamon

The best Cacao Brownies

cacao brownies

This one is our favourite tried and tested recipe for perfect chewy and rich chocolate brownies. Made with our very own Peruvian organic cacao powder. Recipe: Rich Cacao Brownies Yield: 12-16 pieces Ingredients 1/2 cup butter 1 cup white sugar 2 eggs vanilla caviar scraped from 1/2 a jumbo tahitian vanilla bean 1/3 cup to 1/2 cup cacao powder, depends how strong you like your brownie 1/2 cup all purpose flour 1/4 tsp baking powder 1/4 tsp ground pink himalayan salt (substitute with ordinary sea salt if you don’t have) 1/4 tsp cinnamon powder (Ceylon Cinnamon works best as it’s sweeter … keep reading

Recipe: Raspberry Lemonade with a Hint of Spice

Raspberry Lemonade with s Hint of Spice

Yesterday I was hunting for a sunscreen for my family in a shopping center. Then I came across this product which contained raspberry seed oil. It was actually the first time I saw a sun screen product which contained raspberry seed oil. Raspberry seed oil has been a subject of interest (or controversy) regarding its ultraviolet absorbance property. Yet, I was more curious how they processed the seeds. I wondered what they did with the leftover raspberry fruits and juice. Ah, perhaps they used or sold for raspberry jam. I would have it as raspberry lemonade now! I’m melting in this hot weather. … keep reading

Recipe: Yogurt French Toast

Yogurt French Toast

This recipe, unlike the traditional French toast, doesn’t use milk. In Hong Kong, I find it hard to keep breads fresh especially ones that are home-made and don’t have preservatives. So I try to use up breads in 2-3 days in the summer. I rarely freeze them. The other day, I wanted to make French toast with leftover baguettes which I used for garlic bread. But I didn’t have milk. So I did an experiment using yogurt. And it came out quite nicely that my husband loved them. Tips: The yogurt mixture with honey and cinnamon burns easily. So please maintain … 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: 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

Cardamom Basmati Rice

cardamom spice basmati rice

Basmati rice doesn’t have to all be simple and bland. You can flavour it up using a few tricks (and spices)! Here’s an easy way of how to add flavour to food using healthy, top quality spices. Recipe: Cardamom Basmati Rice Serves: 2 Ingredients – 1 cup Basmati rice – 5 jumbo Black Cardamom pods – 1 stick of ceylon cinnamon – 2 whole long peppers – 1 tablespoon of ghee (clarified butter) – 1 and 1/2 cups of water – Sea salt to taste Recipe 1. Rinse basmati rice by putting in a sieve and running it through cold … 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

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

Super Cooler Lychee Soda

lychee rose sparkling juice recipe

Lychee is now in season and we accidentally bought too much at the market. Here’s a great refreshing party drink that you can make using fresh lychees and some light, sweet spices. You can add more or less of the sparkling / tonic water to suit your tastes. Our ratio keeps it sweet, but not sickly sweet. Some people may like their drink even more diluted than this. In case you don’t want to serve it all up immediately, freeze the lychee juice before adding in the sparkling water. You can mix in the tonic water and serve as needed … keep reading

The best Vanilla Cupcake recipe

the best vanilla cupcakes

Vanilla cupcakes sound so simple, but they’re very difficult to pull off perfectly. Since it’s vanilla (pardon the pun), each ingredient needs to be chosen with care. Of course, the Vanilla must be the best of the best. Regency’s vanilla beans naturally come from the world’s best vanilla producing nation, Madagascar. We only use beans that are 16-20cm long, smaller beans have underdeveloped flavours, and larger beans are almost impossible to find at all. Even our 16-20cm beans take up less than 1% of what’s produced. These beans are such high quality that using them in place of ordinary vanilla … keep reading