The Spice Trade

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

Tag Archives: Fenugreek Seeds

What is curry powder? (Part 1)


We get this question all the time, what is curry powder? Actually, “Curry Powder” doesn’t refer to a specific powder in Indian Cooking. Indian curries and dals all use different spices, in different proportions, to complement the ingredients inside. In a cauliflower curry for instance, the amount of turmeric is much more than in a tandoori chicken curry. But standard “Curry powder” can be used to imitate the average taste, and get a good tasting curry each time, although not completely authentic. Authentic is also much harder to pinpoint because different curries are made in different ways across India. In … keep reading

Fragrant Black Daal

Dinner at Jolly's Indian Bistro

Indian’s almost all unanimously agree that the king of daals is the Black Daal. Rather blandly named, this daal is a rich, thick daal made using black lentils. It’s lightly, but carefully spiced, and an absolute joy to eat with rice. If you’re going out to a north indian restaurant in a large group, this will undoubtedly get ordered. Hope you enjoy our family rendition! Recipe: Fragrant Black Daal Serves 4 Ingredients 100g dried black gram (mungo bean), soaked for about 6-8 hours 1 tbsp single cream 1 tsp butter 1 tsp Fenugreek seeds 1/2 tsp Ground Cumin 1/2 tsp … keep reading

Nutrition and buying tips: Fenugreek Seeds

Regency grade fenugreek seeds

All values below are per 1 tsp (3.7g) of fenugreek seeds. Proximates Water 0.33g Energy 12kcal Protein 0.85g Total lipid (fat) 0.24g Carbohydrate, by difference 2.16g Fiber, total dietary 0.9g Minerals Calcium, Ca 7mg Iron, Fe 1.24mg Magnesium, Mg 7mg Phosphorus, P 11mg Potassium, K 28mg Sodium, Na 2mg Zinc, Zn 0.09mg Vitamins Vitamin C, total ascorbic acid 0.1mg Thiamin 0.012mg Riboflavin 0.014mg Niacin 0.061mg Vitamin B-6 0.022mg Folate, DFE 2µg Vitamin B-12 0.00µg Vitamin A, RAE 0µg Vitamin A, IU 2IU Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Lipids Fatty acids, total saturated 0.054g Cholesterol 0mg Tips … 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

Spice cheat sheet: Your one stop spice resource


SPICE (click to see more info) BIRTHPLACE USED COMMONLY IN Bay Leaves Turkey Curries, stews, soups, and generally all sauces with a long cooking time Black Pepper India All cuisines as seasoning, chinese sauces, tea Caraway Finland Beef, chicken, vegetable dishes, breads Cardamom India Tea, curries, soups, rubs, desserts Cassia China Desserts, spice rubs, tea, soup, sauces, baked goods, grilled dishes Chilli Worldwide Almost all dishes, also marinades, salsas Cinnamon Sri Lanka Baked goods, desserts Clove Tanzania Tea, soups, french sauces, noodles, pork, beef, vegetable dishes Cubeb Indonesia In place of pepper in Asian cuisine Cumin India Bread, vegetable, curry, … 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