Spice Trade — garlic

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

Sichuan-style spicy chicken

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Sichuan-style spicy chicken

This is one of the most famous recipes coming from Sichuan Province. Our recipe is true to tradition, and nearly unaltered version of “辣子雞丁 Làzǐ jī dīng”. Be wary though, it’s hot, but so full of flavour. As it’s rapidly stir fried in a wok, lots of hot tianjin chillies are needed to create the heat, colour and aroma of the dish. A little bit of sugar is needed to offset the intense heat and create a better balance of flavours. We’ve also opened to use Pink Himalayan Salt as opposed to traditional sea salt for a little extra sour...

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Fish Tacos Recipe

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Fish Tacos Recipe

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 batter1 cup all purpose flour2 tablespoons corn starch1 teaspoon...

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Market update: Chinese Garlic

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Garlic season is now soon to be upon us, fresh garlic crop is soon to be available on the markets for factories like ours to buy. Then the drying process begins, and with it garlic flake production. Garlic flakes are then further ground into granules or powder as necessary. For those unfamiliar with the way it works, industrial use of garlic is nearly always using dried garlic. It stores better than fresh, takes up less space (most of fresh garlic is water), cheaper to transport, and flavour is almost the same. In terms of use, it’s also more convenient. Fresh...

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Recipe: Spicy Tomato Onion Chutney

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Recipe: Spicy Tomato Onion Chutney

photo: arsheffield This spicy tomato chutney is a great accompaniment to many South Indian favourites, such as Idli and Dosa. It’s also a great dip for crackers, samosas and breads, as well as a lovely fresh spread for use in sandwiches. It’s simple, quick, and only relies on very commonly used ingredients in Asian cooking! This chutney can also be refrigerated for several days and still taste great. Ingredients – 1.5 tbsp vegetable oil– 1 tsp black mustard seeds (5g)– 3-6 dried Kashmiri chillies based on taste– 1/8-1/4 tsp asafoetida powder– 10g of dried garlic flakes, or 6-8 garlic cloves.– 15g of onion powder, or 1...

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Recipe: Aloo Matar (spiced indian potato and pea curry)

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This recipe hails from the North of India, but is extremely popular all over because of the simple and fresh ingredients used. Some households prefer a dryer texture, in which case omit the tomato and don’t make into a paste. This recipe is commonly enjoyed with Indian Basmati rice, poori and chapatis (roti). photo: Joana Petrova Ingredients – 2 medium potatoes (aloo), peeled and diced– ¾ to 1 cup peas (matar)– 1 tbsp almond flour– half tsp (3g) Cumin Seeds– Pinch of Asafoetida– ½ to 1 tsp (3-5g) Mild chilli powder– ¼ tsp (1g) Turmeric powder– ½ tsp garam masala powder– 2 to 3 tbsp vegetable oil–...

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