*Free shipping in Hong Kong on orders $100 up!
English en
  • English en
  • 繁體中文 zh-TW
English en
  • English en
  • 繁體中文 zh-TW
Cart 0

Spice Trade — chilli

... and a few other articles on cooking with spices!

Veggie Pakoras

asafoetida carom seeds chilli recipes turmeric

You can think of Pakoras like the Indian Tempura, although we’re not quite sure which came first! The batter is much thicker than tempura batter, as it’s an equally important element to the vegetables. Some Indians also prefer having the fried batter alone! We tend to eat Pakoras as an appetiser or an hors d’oeuvre, often preferring to eat at the coffee table in a dining room, before moving over to the dining table for the first course. Another popular pakora is the paneer pakora. Simply swap the veggies for 1 inch cubes of fresh paneer. Veggie Pakoras. photo: Kirti Poddar...

Read more →


Aloo Gobi – Spicy Potatoes and Cauliflower, traditional Indian cooking

chilli coriander cumin mustard recipes

This Indian style dry curry is a personal home favourite, and below is our home recipe passed down for generations. The potatoes are extremely soft, and both them and the cauliflower soak in all the spices. So, even though it’s a dry curry, in some ways it is more full flavoured than the commonly understood “curry”. We like this curry with warm hot bread, and a side dish of fresh, unsweetened yoghurt.                                           Recipe: Aloo Gobi Serves: 4 Ingredients2 medium sized potatoes (cut...

Read more →


Nutrition and buying tips: Chillies

chilli market news

Note: Chillies vary slightly in nutrition value on many small factors ranging from number of seeds, to stem used / not, to moisture content in the chilli. Below are average values per 1 tsp (2.7g) of chilli powder, applicable to our Kashmiri Chillies, Yidu Chillies and Tianjin Chillies. ProximatesWater 0.29gEnergy 8kcalProtein 0.36gTotal lipid (fat) 0.39gCarbohydrate, by difference 1.34gFiber, total dietary 0.9gSugars, total 0.19g MineralsCalcium, Ca 9mgIron, Fe 0.47mgMagnesium, Mg 4mgPhosphorus, P 8mgPotassium, K 53mgSodium, Na 77mgZinc, Zn 0.12mg VitaminsVitamin C, total ascorbic acid 0.0mgThiamin 0.007mgRiboflavin 0.025mgNiacin 0.313mgVitamin B-6 0.057mgFolate, DFE 1µgVitamin B-12 0.00µgVitamin A, RAE 40µgVitamin A, IU 801IUVitamin D (D2 +...

Read more →


Stir fried Spinach with Black Cumin and spices

chilli fennel pink himalayan salt recipes

We love this recipe because of how simple it is, and how much flavour it has. Using fresh spices and fresh spinach is an absolute must. Traditionally, most heavily spiced meals usually require long cooking times, but this recipe does not. We’ve saved on the time but maximised flavour using some special ingredients. The pink himalayan salt will give a more savoury, slightly citrus taste to help balance out the chillies. We also suggest using a mix of dried kashmiri chillies as well as ground chilli pepper. This gives the dish a long mellow warmth from the dried chillies, and...

Read more →


Where should I use each type of Chilli?

chilli knowledge base

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 – perfect for sauces   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...

Read more →