The Spice Trade

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

Tag Archives: Nutmeg

Recipe: Homemade Ketchup

french fries and homemade spices ketchup

This is a recipe for homemade ketchup using fully ripened tomatoes. I hope you will like them 😀 Tips: (1) Please have your sterilized clean glass jar ready before making this. (2) If you don’t mind bumpy texture, you can omit the use of blender. (3) Each tomato differs in its acidity and sweetness. Please adjust the amount of vinegar and sugar to your taste. (4) You can also add chopped carrots or celery into the tomato mixture. Recipe: Homemade Ketchup Yield: About 1 cup Ingredients 1kg fully ripened tomatoes 1 tsp onion powder 1 tsp garlic granules 3 tablespoon sherry vinegar … keep reading

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

Chicken Xacuti from Goa – not your traditional Indian food.

xacuti chicken curry spices goa

Food from Goa is not your usual indian fanfare of explosive spices. Owing to it’s portuguese heritage, much of the region’s cuisine is imbued with new sour-spicy and sweet flavours. It’s less about pure spice and deep warmth from garam masala. That said, Xacuti (pronounced Shakuti) masala is a fiery curry base, paired with sweet cool coconut giving a delicious fresh portuguese-indian blend of flavour. Chicken Xacuti Ingredients 1 kg chicken, cut into big pieces 5 grams turmeric powder 1 tsp salt 2 inches of ginger 10 flakes garlic 1/2 bunch fresh coriander 5 green chillies 2 tsp oil 2 … keep reading

Mace & Nutmeg prices on the rise thanks to El Nino


Basic background of nutmeg production in the world India and Indonesia, the two largest producers for Nutmeg in the world, both claim that this season Nutmeg crop has been severely damaged by El Niño. Indian production is general consumed within India, leaving Indonesia as the world’s largest exporter for the spice. Thus problems with Indonesian crop usually mean large pressures on Nutmeg sellers around the world. El Niño’s impact on Nutmeg and Mace farming El Niño is the natural phenomenon associated with a band of extra warm ocean waters, and accompanied by changes in air pressure. It’s unpredictable, and occurs … keep reading

Regency explores the spice blend Ras El Hanout

ras el hanout whole spices

One item that’s recently caught our attention is the Moroccan spice blend Ras El Hanout. It’s used throughout North Africa as a popular spice blend (not to be confused with Berbere, a similar looking but altogether different blend). Being a blend, it’s susceptible to many impurity problems that are widespread in the spice trade. Traders often blend in cheap ingredients that otherwise they would be ashamed to sell whole, as we illustrated in our research of garlic powder dilution. Ras El Hanout is even more susceptible, because it’s a blend of many spices. Not only can poor quality items be … keep reading

Traditional Thai Massaman Curry with Beef (Recipe)

massaman curry beef spices mace

Recipe: Beef Massaman Curry Serves: 4 Ingredients For the tamarind water 60g tamarind paste 150ml warm water For the curry paste 10 dried kashmiri chillies, seeds removed, roughly chopped 2 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp green cardamom seeds (from about 20 green cardamom pods) 16 cloves 8cm cinnamon stick 2 large pieces of blade mace 1/2 tsp nutmeg powder 10g of fresh coriander leaves 3 tbsp vegetable oil 200g shallots or onions, roughly chopped 25g garlic cloves, peeled, roughly chopped 25g fresh root ginger, roughly chopped 2 lemongrass stalks, tough outer leaves removed, soft inner core … keep reading

Regency explores: Nutmeg types

regency explores nutmeg overview

We previously explored the stages of life of Nutmeg and Mace, and now we’re here again with more information on the exotic spice. This time, we’re looking at how much variance there is in the crop, and the different types of Nutmeg. First, the Regency Grade Nutmeg from Kerela, India that we’re proud to sell. This Nutmeg is Jumbo sized, slightly shrivelled on the outside, and part of the 1st selection that goes on with Nutmeg crop. Nutmeg goes through several selections throughout the season, as farmers unload more crop onto the market. Of these, the 1st selection is always … keep reading

Tandoori Paneer just like home

tandoori paneer recipe indian spices

Our home favourite! This Paneer is unlike the common Matar Paneer or Palak Paneer you find it restaurants. It’s name comes from the Tandoor Oven used to cook it in – a special, cylindrical clay oven used in Indian cooking and baking, temperatures inside can reach as high as 480°C (900°F)! Of course at home, we just use an ordinary grill. This paneer takes on a delicious full-bodied flavour after being marinated in a blend of indian spices. It’s also served without a wet curry base – not needed when the paneer itself tastes so good. Works best as an … keep reading

Nutrition and buying tips: Nutmeg

Regency grade Nutmeg

All values below are per 1 tsp (2.2g) of ground nutmeg. Proximates Water 0.14g Energy 12kcal Protein 0.13g Total lipid (fat) 0.80g Carbohydrate, by difference 1.08g Fiber, total dietary 0.5g Sugars, total 0.07g Minerals Calcium, Ca 4mg Iron, Fe 0.07mg Magnesium, Mg 4mg Phosphorus, P 5mg Potassium, K 8mg Sodium, Na 0mg Zinc, Zn 0.05mg Vitamins Vitamin C, total ascorbic acid 0.1mg Thiamin 0.008mg Riboflavin 0.001mg Niacin 0.029mg Vitamin B-6 0.004mg 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 Vitamin K 0µg Lipids Fatty acids, … 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