The Spice Trade

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

Tag Archives: Long Pepper

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

Regency explores: Long Pepper


Long Pepper Indonesia has been very popular in ancient times, for its medical and dietary properties not only in Asia, but widely used by the Greeks and the Romans. As a matter of fact, it is one of the earliest spices to have reached Europe, and was used as a currency! After the introduction of the black pepper in Europe, because of it’s higher price, the fame of the long pepper quickly faded away. Let’s see where the Long Pepper is placed nowadays. Long Pepper is a close relative to Black Pepper, with similar taste but hotter and slightly sweeter … keep reading

Spicy Indian Baked Chicken Masaledar Murghi

indian baked masala chicken

Thanks to Ellen at The Hong Kong Cookery for this fabulous recipe featuring our Regency Spices. Do check out her blog for more details on the recipe and many more. Recipe: Indian Spicy Baked Chicken Masaledar Murghi Recipe Ingredients: 6 chicken breasts 1 tbsp ground cumin 1 tbsp paprika 1 tbsp turmeric powder 1-2 tsp Kashmiri chilli powder (you can substitute with Cayenne chillies) 2-3 tsp salt 1 tsp black pepper, freshly ground 3 cloves garlic 6 tbsp lemon juice Cooking method: Mash up your garlic. (I used the end of my rolling pin to pound.) Mix up cumin, paprika, … 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

Pepper: The spice that doesn’t like staying stable


Most of us know Pepper as the omnipresent seasoning ingredient, commonly found as a black or off-white powder and sits in everybody’s kitchen shelves. It’s the dried fruit of a flower, and nowadays is cultivated extensively throughout India, Indonesia, Sri Lanka, Vietnam and Brazil. So what is it about the spice that’s so hard to contain? Well, the price. Pepper is a stimulant that has been highly valued since the beginning of trade itself. In fact, the search for Pepper spurred the founding of new trade routes in the 15th century, where Pepper was traded ounce for ounce with precious … keep reading