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Spice Trade — turmeric

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

Turmeric market report

knowledge base market news turmeric

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...

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Fragrant Black Daal

chilli coriander cumin fenugreek garam masala turmeric

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 Ground Coriander seeds...

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Spicy Tomato Rasam (Indian soup) the fresh way

asafoetida black pepper chilli cumin mustard recipes turmeric

Rasam is one of the most popular Indian “soups” across the entire Indian subcontinent. This recipe uses fresh spices for an authentic home style taste – no tamarind paste or pre-made rasam powder is used in this recipe. As a result, it’s light, tangy, spicy, minimal fat and sugars so it’s even quite healthy! Tomato rasam goes best with South Indian dishes such as hot Idli and Vadas, but you can also drink it plain as a soup with some warm bread. Recipe: Spicy Tomato Rasam (Indian Soup) Serves: 4 Ingredients7 medium sized tomatoes, blanched300-500ml water based on your preference,...

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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...

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Tandoori Paneer just like home

cassia coriander cumin ginger nutmeg recipes tandoori masala turmeric

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...

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