The Spice Trade

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

Tag Archives: oregano

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: Spicy Taco Rice

Spicy Taco Rice

I have been to Okinawa only once, and that was when I had just broken up with my first relationship (hahaha, I wanted to enjoy life even though I was still sad, so I chose to travel alone 😉 ) While I was there, I tried local cuisines such as Okinawa soba and goya chanpuru. I also tried yummy sweets, sata andagi. They were so good. But taco rice! I missed taco rice while I was there. So I cooked my own version when I came back. Different households have a different way of cooking taco rice. Many people use lettuce and … keep reading

Recipe: Herby Pizza Crust

Herby Pizza Crust

This easy-to-make pizza crust is ideal for busy Hong Kong people or anyone who want to minimize the cooking time but still want to enjoy a nice hot home-made pizza with toppings you fancy. If you already have tomato sauce and mozzarella cheese, then you can make margherita pizza at home in 30 minutes. You can also make pesto pizza by using basil pesto instead of tomato sauce and top with cottage cheese or any cheese you like. (In my next article, I will share with you how to make tomato pizza sauce at home) Tips: This recipe skips the dough-rising … keep reading

Recipe: Doner Kebab

Dorne Kebab

My husband and I text each other during the day using Wechat. Around 3 or 4pm, I often ask him, “What did you have for lunch?” This is to avoid making the same kind of dish for dinner. One day, he replied saying “Kebab.” Aww, kebab. I haven’t had that for awhile. Then I thought to myself, “Can’t I make that at home?” So I searched for a recipe which doesn’t use an oven (We didn’t have an oven until last summer).  Then I found a doner kebab recipe shared by a Japanese woman living in Bursa, Turkey. This came … keep reading

Recipe: Tomato & Basil Bisque

Tomato & Basil Bisque

When I was living in Japan, I used to love making and eating rice balls (onigiri) using Japanese basil. So when I moved to Hong Kong, I missed them. But then I saw Thai basil being used popularly in restaurants in Hong Kong, and I saw Italian basil in a pot that was on sale at a nearby flower shop. Huurah! My sweet Italian basil, you are coming home with me. I’m going to make one of my favorite dish with you. Tomato & basil bisque. I have made this over and over. Many recipes use canned tomatoes, but I prefer using fresh … keep reading

Fish Tacos Recipe

fish tacos regency spices

Summer is already upon us, and the best way to enjoy is by eating yum food outside. Here’s our take on popular recipe that’s been doing the blog circuit lately: Fish Tacos. The recipe is in two parts: preparing the fish, and assembling the taco. While the ingredients list looks daunting, it’s really simple taken step by step. And at the end of the day you’re rewarded with creamy deep fried comfort food that at least looks mildly healthy and tastes the bomb! Recipe: Fish Tacos Servings: 4 Ingredients For the batter 1 cup all purpose flour 2 tablespoons corn … keep reading

Recipe: Fettucine Alfredo with Blackened Chicken

blackened chicken fettucine with spices

This one’s a good recipe to have some excitement in the kitchen while keeping the meal comfort food. It takes about 30-40 minutes from start to finish, but you’ll be well rewarded with one of the best evolutions to a classic favourite. The Blackened Chicken is packed with a lot of spices, the creaminess and heat makes this dish super addictive! If you want to make your version less rich, substitute half the cream for milk… but when you’re a foodie, who cares about calories! Recipe: Fettucine Alfredo with Blackened Chicken Serves: 4 Ingredients For the Alfredo Sauce – 3 … keep reading

Recipe: Peri Peri Masala Chips!

Peri Peri Masala chips

This mouthwatering recipe is our latest creation and what we think is one of the best recipes combining the warmth of Indian spices and the aromatics of european herbs. All in yummy snack form of french fries. Who’s gonna say no to that? There’s cayenne, paprika, for spice which is balanced with lovely sweetness from cardamom, sugar and sour from pink himalayan salt. Then adding in the herbs and staple garlic / ginger to get our delicious gobsmacking Peri Peri flavour. The chips can be made wet or crispy, it’s up to you. Our recipe below is for a crispy … keep reading

Nutrition and buying tips: Oregano

Oregano flakes Regency

Below are average values per 1 tsp (1g) of dried oregano leaves Proximates Water 0.10g Energy 3kcal Protein 0.09g Total lipid (fat) 0.04g Carbohydrate, by difference 0.69g Fiber, total dietary 0.4g Sugars, total 0.04g Minerals Calcium, Ca 16mg Iron, Fe 0.37mg Magnesium, Mg 3mg Phosphorus, P 1mg Potassium, K 13mg Sodium, Na 0mg Zinc, Zn 0.03mg Vitamins Vitamin C, total ascorbic acid 0.0mg Thiamin 0.002mg Riboflavin 0.005mg Niacin 0.046mg Vitamin B-6 0.010mg Folate, DFE 2”g Vitamin B-12 0.00”g Vitamin A, RAE 1”g Vitamin A, IU 171IU Vitamin E, 0.18mg Vitamin D (D2 + D3) 0.0”g Vitamin D 0IU Vitamin K … keep reading

Where should I use each type of Chilli?

Kashmiri Chillies for the true warm Indian curry

Regency’s now begun to stock many new varieties of Chilli : Kashmiri, Tianjin, Yidu, and soon to be added Akola chilli. But what are all these differences? Regency’s Yidu Chilli comes from Xinjiang Province in China. This chilli is deceptively large, but actually the majority of the insides are empty. It also has a glorious red inner skin, meaning that after powdering, the powder turns a great deep red colour. It’s also not very spicy, has a medium heat level of around 10,000-13,000 SHU. As a result, it’s very popularly used in industry for making spice blends, rubs, and in … keep reading