The Spice Trade

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

Tag Archives: Turmeric

Recipe: Kokum Rasam, spiced indian soup

kokum rasam preparation spices

This one is something of a uncommon way of preparing rasam, a traditional Indian soup. The addition of Kokum makes this Rasam tangy, darker and balance well with the traditional sweet and spicy rasam flavour. You can mix it with rice and turn it into a main dish, or drink by itself as a refreshing snack. It’s extremely low in calories as it’s almost all water, but very filling, and as with all things spice: bursting with flavour. Recipe: Kokum Rasam Serves: 3-4 Ingredients – 5 pieces dry kokum – 1/2 tsp kashmiri chilli powder (kashmiri chillies are mild, and … keep reading

Recipe: Curried Quinoa

curried quinoa spices

Quinoa is another versatile grain that’s come to light with recent diet studies. It’s a great substitute for rice or pasta in some recipes, as it overcomes many of the shortcomings of most other grains like wheat. It’s not purely carbohydrate, it also packs some healthy fats, proteins, and a lot of micronutrients. Here’s a recipe to let quinoa do all the work, while enjoying the same great flavours you wouldn’t expect in a healthy dish. Recipe: Curried Quinoa Servings: 4 Ingredients – 2 Cups Water – 1 cup White Quinoa, uncooked – 1/2 cup Yellow Onions, chopped – 2 … 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

Recipe: Lentil Fritters (Dal Pakoras)

cooked pakoras indian recipe

This is an all-time favorite when we have friends or family during wet and cold weekends when all we want is to sit at home, do as little as possible and still get to enjoy! Hot crispy pakoras with a warm cup of drink and you are ready for watching a movie or listening to old time favorite music. The combination of crispy mung dal, chilli powder, lemon and ginger makes it so good, that we as kids always wanted more and more of them. Recipe: Dal Pakoras (Lentil Fritters) Servings: Makes around 20 pakoras. Ingredients: – 125g Yellow Split … keep reading

Indian style cottage cheese & pea rolls


This is one of our homemade inventions and looks like a superstar when served up as an appetizer – doesn’t need any frills in terms of garnishes and fancy plating to look good and taste great. The thick, soft potato shell with crisp outside melts in your mouth, whereas the fresh peas and cottage cheese are mouthwateringly good. When we served this one up at a recent friend gathering they immediately ran out as people took seconds, thirds, and even fourth helpings. What really makes the dish shine is the secret ingredients Ras El Hanout and Garam Masala paired with … keep reading

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

Thepla (Special Indian Bread)

methi thepla indian cooking recipe

Sometimes rotis are simply too boring, or unappealing in an Indian house. So we tend to cook a variety of different breads. Naans, Roomali Rotis, Puris have all started to grow popular and found around the world. One less well known bread is the Indian Thepla. This bread is usually mixed with “methi” (fenugreek leaves) plus some other spices and tastes great even by itself. The spice doesn’t come through too strong, just enough for flavour and aroma, much like many western breads. The great part about Thepla is that unlike most Indian breads, this bread can be stored at … keep reading

Mom’s Delicious Dal Fry, it doesn’t get better than this

dal fry regency spices

Dal Fry is a really popular Indian Lentil dish. It’s seasoned with a blend of spices giving it great depth of flavour. This dal never gets old, and is a staple of any north indian restaurant. It’s also easy to make. You can enjoy the dal fry with rice or roti or naan, it tastes great both ways. Here’s our home recipe, passed down through the generations! Serves 4-5 Ingredients: 1 cup Toor Dal (Arhar Daal) 5 cups water 2 small onion, finely chopped 1 small tomato, finely chopped 2 green chillies, slit in halves 1inch piece Ginger, grated 1 … keep reading

Turmeric market report

Regency grade Turmeric Roots

Turmeric prices have been on the up for months now. Many traders and factories have been found to be holding stocks of the previous crop, and unwilling to release much of this season’s crop. They believe that demand is high, and the new season crop isn’t as good. Naturally, prices will rise. We’ve heard some traders say they expect prices to increase over 70-80% by October! Some buyers have also been complaining that new crop goods have moisture content that is too high, so they still aren’t willing to buy… another reason for the price rise. We noted unusual rains … 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