The Spice Trade

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

Tag Archives: Curry powder

Recipe: Herb Korokke

Herb Korokke

When my mother was still a student attending junior high school, she used to stop by at a local korokke shop on her way home. She said they were so cheap and served as a good snack for teenagers. Korokke is a deep fried dish usually filled with minced meat and potato. When western dish of croquette was introduced to Japan, the name got twisted and became known as korokke, or so I heard. Korokke is commonly served at a family dinner table. There are many variations of korokke and creamy corn korokke is my favorite. Today, I present you a vegetarian version … 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

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

Cooking with Spices Part 2: Grinding spices and herbs

640px-Pestle_and_Mortar_with_peppercorns

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