Spice Trade — vanilla

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

A raw delight: Coconut-Vanilla pie

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photo: Moni Antonova An exotic recipe which is not only tasty, but healthy and easy to make. It’s entirely raw, no heating required. Many people believe raw food provides the body with various critical enzymes and proteins that are broken down in cooking. These “Raw foodies” believe that most nutritional value is lost when cooking. All we know is that this recipe tastes great, is easy to make, and really shines when using good quality ingredients. We suggest using only big, thick beans (at least 3g a piece) as these beans have had enough time to mature and give good...

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Mliako S Oriz (Bulgarian Rice Pudding) recipe

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Mliako S Oriz is the Bulgarian version of Rice Pudding, a real treat during the summer heat. From our experience, we’ve seen that some form of rice and milk pudding exists in almost every culture. It’s fascinating to see how different cultures use different ingredients to create new flavour profiles for preparing something that is almost the same, but altogether very different. Unlike most rice puddings, this one is boiled first and then left to cool. Some people also prefer to chill in the fridge and eat it cold – it tastes much better this way. Of course, eating hot...

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Vanilla Almond Cookies

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Cookies can be the most wondrous dessert when done right. Our family recipe is fairly new, but tastes delicious and begged for by relatives each time we go to visit. The secret is chopped almonds and fine vanilla pods used in cooking. The almonds make the texture of the cookie dough more exciting: a playful mix between chewy and crunchy. We also proudly use fresh vanilla pods instead of weak, almost artificial tasting vanilla extract for the flavouring. It’s very powerful, and just 1 large vanilla pod can flavour the entire batch of cookies! You can even use the vanilla...

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Full flavoured Vanilla pod Crème Brûlée recipe

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Full flavoured Vanilla pod Crème Brûlée recipe

The flavour of this crème brûlée is entirely through the fresh cinnamon powder and vanilla pod. Make sure to use a heavy vanilla pod for the best results – we’ve found smaller pods result in a very weak vanilla flavour, because they’ve grown on the vine for much less time. Longer, heavy beans are the result of proper, caring growth and not early picking. Recipe: Vanilla Bean Crème Brûlée Servings: 4 Ingredients 2 cups 2% reduced-fat milk3/4 cup nonfat milk1 vanilla bean, split lengthwise60 grams sugar4 large egg yolks1/2 tsp cinnamon powder, freshly groundpinch of pink himalayan salt Cooking method 1. Combine the...

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The best Vanilla Cupcake recipe

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Vanilla cupcakes sound so simple, but they’re very difficult to pull off perfectly. Since it’s vanilla (pardon the pun), each ingredient needs to be chosen with care. Of course, the Vanilla must be the best of the best. Regency’s vanilla beans naturally come from the world’s best vanilla producing nation, Madagascar. We only use beans that are 16-20cm long, smaller beans have underdeveloped flavours, and larger beans are almost impossible to find at all. Even our 16-20cm beans take up less than 1% of what’s produced. These beans are such high quality that using them in place of ordinary vanilla...

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