The Spice Trade

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

Tag Archives: Fennel

Recipe: Herb Tea Mixture (Six Blends)

Herb Tea Mixture

When I was writing this article, I remembered a dialogue from a TV show which I watched in Japan more than a decade ago. It went like:           Man A: “Chinese foods are so oily. How do they stay fit?”           Man B: “They drink tea with their meal to wash it away.” I don’t quite remember whether it was a health program or a TV commercial for oolong tea. Yet, I also find Chinese foods a lot oilier than Japanese dishes. But these oily Chinese cuisines taste so good. Whenever I … keep reading

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

Dukkah (Recipe), an addictive middle eastern spice rub

Dukkah Egyptian Spice Blend

When you first see Dukkah, it may look a bit odd: what are you supposed to do with these blended nuts and spices? But when you try to use it suddenly the choices are astonishing. It can be mixed with some oil and eaten as a rustic dip for breads. You can rub it over meats and bake or pan fry for a lovely crunch and exotic taste. Or just munch on it raw… but beware, it’s addictive! Dukkah is also customisable, add in your own seeds or spices to create new flavours! Recipe: Dukkah (Middle eastern spice rub) Ingredients … keep reading

All about Aniseeds

aniseed seeds regency spices

Aniseed is the fruit of the flowering plant Pimpinella anisum or known as Anise. Aniseed originates from the East Mediterranean basin. Today it can be found in the temperate climate zone. The Aniseed plant was cultivated originally for its medicinal properties in Ancient Egypt and in the Middle-East. Surprisingly, it belongs to the same family as Parsley and Carrot! Its a small seed that looks much like Caraway or Cumin. Despite the similarities in their name and flavor, anise and star anise are two very different spices. Sometimes they can be used interchangeably. Mind that Star Anise has stronger flavor … keep reading

Stir fried Spinach with Black Cumin and spices

stir fried spinach with black cumin

We love this recipe because of how simple it is, and how much flavour it has. Using fresh spices and fresh spinach is an absolute must. Traditionally, most heavily spiced meals usually require long cooking times, but this recipe does not. We’ve saved on the time but maximised flavour using some special ingredients. The pink himalayan salt will give a more savoury, slightly citrus taste to help balance out the chillies. We also suggest using a mix of dried kashmiri chillies as well as ground chilli pepper. This gives the dish a long mellow warmth from the dried chillies, and … keep reading

Nutrition and buying tips: Fennel Seeds

Regency Grade Fennel Seeds

All values below are per 1 tsp (2g) of fennel seeds Proximates Water 0.18g Energy 7kcal Protein 0.32g Total lipid (fat) 0.3g Carbohydrate, by difference 1.05g Fiber, total dietary 0.8g Minerals Calcium, Ca 24mg Iron, Fe 0.37mg Magnesium, Mg 8mg Phosphorus, P 10mg Potassium, K 34mg Sodium, Na 2mg Zinc, Zn 0.07mg Vitamins Vitamin C, total ascorbic acid 0.4mg Thiamin 0.008mg Riboflavin 0.007mg Niacin 0.121mg Vitamin B-6 0.009mg Vitamin B-12 0µg Vitamin A, RAE 0µg Vitamin A, IU 3IU Vitamin D (D2 + D3) 0µg Vitamin D 0IU Lipids Fatty acids, total saturated 0.01g Fatty acids, total monounsaturated 0.198g Fatty … keep reading

Price updates: Indian Spices


The peak arrival seasons for most spices are over. Now that farmers and factories alike have also begun to book in purchase orders, many prices have stabilised and begun dropping as farmers clear stock. We expect most prices to remain at these levels for now, but expect seed prices to increase gradually. Our market rate below for spices: Kashmiri Chilli Festival season in India is approaching later this month, we expect prices to rise. 50G (1.8 OZ) PRICE: USD 6 100G (3.5 OZ) PRICE: USD 8 200G (7.1 OZ) PRICE: USD 10 Black Peppercorns As competing Pepper growing in Vietnam … 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

Curry Powder (Recipe)


Everyone buys it, but everyone doesn’t know how to make it. We covered a simple version of our curry powder in our guide to grinding spices and herbs. Here is a more potent and flavourful version, adapted from vegetarian food blogger Veggie Belly’s recipe. This curry powder can act as a base for most Indian and Malaysian curries. Usually 15-20 grams are used per serving. So this curry powder recipe is good for around 4 meals. Curry Powder (full flavoured) Ingredients – makes 75 grams 2 tablespoons Coriander Seeds 1 tablespoon Cumin Seeds 1 tablespoon Fennel Seeds 2-3 dried Red … 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