The Spice Trade

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

Tag Archives: Mint

Health: Basil as Painkiller

Sweet basil

Since I shared a recipe using sweet basil last time for delicious tomato bisque, I want to talk a little bit about properties associated with sweet basil (Ocimum basilicum) this time. When I was a sophomore in university, I needed to make ibuprofen for a weekly organic chemistry lab experiment. Ibuprofen is a nonsteroidal anti-inflammatory drug (NSAID) which is commonly used as pain-killer. I had holes in my jeans around my thighs because synthesizing organic chemical like ibuprofen required the use of concentrated hydrochloric acid, and when I did an experiment without wearing a lab coat, some spilled on my … keep reading

Spicy Tomato Salsa

spiced tomato salsa

Tomato Salsa has an endless list of recipes, each different: different tomatoes, different levels of thickness, more spicy, more sweet, more sour… the list can carry on forever. Thanks to our huge pantry of spices, we’ve developed a recipe that we believe is truly unique and also tastes the bomb. The cajun seasoning is a complex blend of onions, chillies, salt, paprika, thyme, and other spices that pair extremely well with tomatoes and mexican cuisine. We’ve also mixed in a little bit of mint for a cool, summer flavour, plus more chilli powder as we love our food more spicy. … keep reading

Recipe: Harissa, the exotic garlic chilli paste from Africa

harissa baked oysters recipes

Harissa has been relied upon by cooks in North Africa for seasoning cooked meats and vegetables for a long long time. It’s very dependable, and highly flexible to most food. This sauce adds a wonderful depth of flavour to bring a spark to any dish, for instance a lightly spread onto falafel, rubbed onto slow cooked lamb, or served as a dip alongside bitesized snacks. This recipe is quite spicy, so use only a little bit of Harissa at a time. Thanks to the garlic, salt, and lemon used, Harissa should be safe to store in the fridge for up … keep reading

Nutrition and buying tips: Mint

Dry Mint Flakes

Below are average values per 1 tsp (0.5g) of dried mint flakes Proximates Water 0.06g Energy 1kcal Protein 0.10g Total lipid (fat) 0.03g Carbohydrate, by difference 0.26g Fiber, total dietary 0.1g Minerals Calcium, Ca 7mg Iron, Fe 0.44mg Magnesium, Mg 3mg Phosphorus, P 1mg Potassium, K 10mg Sodium, Na 2mg Zinc, Zn 0.01mg Vitamins Vitamin C, total ascorbic acid 0.0mg Thiamin 0.001mg Riboflavin 0.007mg Niacin 0.033mg Vitamin B-6 0.013mg Folate, DFE 3µg Vitamin B-12 0.00µg Vitamin A, RAE 3µg Vitamin A, IU 53IU Vitamin D (D2 + D3) 0.0µg Vitamin D 0IU Lipids Fatty acids, total saturated 0.008g Fatty acids, … keep reading

Fattoush – bursting with lime, the lebanese salad we all love

fattoush lebanese salad regency

When we lived in Dubai, we used to love eating Fattoush as a snack. It tastes extremely fresh, and is much better than your ordinary salads thanks to the spices used. The sumac and lime combined result in a really strong sour flavour that perfectly complement the cucumber and tomatoes. Fattoush also tastes yum as a filling for pita pockets. Add some hummus, maybe a falafel and you’ve got a whole meal right there. Enjoy! Recipe: Fattoush Salad Ingredients For the dressing 50ml olive oil 1 teaspoon dried lime powder OR the traditional version using 1 lime, juice and zest … keep reading

The BIG Guide to Chillies

chilliesSHU

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