Frequently we hear people saying they are confused about the use of spices and worried about ruining a meal if they experiment with them. It’s not really all that difficult, so Herbie’s have put together three Spice Sessions to help you to get more out of spices and find some exciting new flavours for your cooking. Classes are all held at Herbie’s premises in Rozelle (See
Say you want to give four lamb chops a Moroccan flavour. Start with small amount of a pungent spice that is characteristic of Moroccan cuisine, a teaspoon of ground cumin seed. To this add a little tangy spice to tantalize the taste buds, a teaspoon of ground ginger. Next we want a little heat, but not everyone likes hot food, so add a quarter
Start by using a recipe that sets out the specific quantities of each spice, smell it as you add it and be conscious of the contribution it is making to the recipe. When you eat the meal, think of the spices you added and see if you can recognise them in the final taste. You will be surprised at how quickly your awareness the
Spices can be grouped into five basic categories. These are; sweet, pungent, tangy, hot, and amalgamating. The way we use these and the amounts we put into cooking are governed by these characteristics. Examples of the different types of spices are; Sweet: cinnamon, allspice, nutmeg, vanilla Pungent: cloves, star anise, cardamom Tangy: ginger, tamarind, sumach, kokam Hot: pepper, chilli, mustard, horseradish Amalgamating: coriander seed,
Often and with enjoyment! When you have a basic understanding of the various spice flavours and how they complement different foods, you can use your own creativity and taste instincts to experiment with a whole range of combinations. There are also some simple application methods which, depending on your level of confidence and how busy you are, make the daily use of spices rewarding
Your Herbie's product has been packed in a top quality, high barrier bag with a resealable zip seal, so make sure that it is always properly zipped closed after use. Alternatively, you can buy Herbie's spices in an attractive glass jar which features a top quality metal cap with a compound seal to keep the flavour in. Ground spices lose their flavour quicker than
Because the flavours in spices and culinary herbs are held in the volatile oils, it is essential that they are stored in the correct way so that the flavours do not escape. Firstly, spices must be packaged in high-barrier, good quality materials. This applies to all spices whether whole or ground, however the quality of the package is most critical for ground spices as
Through spices, nature provides an incredible variety of colours, textures, aromas and flavours that add interest and depth to our meals. The many and varied flavours in spices are held in the volatile oils that naturally occur in spices. Some of these flavours are apparent in the fresh spice, for example in ginger. Other spices either change or only develop their true flavour on
The majority of spices are still harvested in the way they have been for centuries, by hand! Most of the developments in the spice industry have been with respect to growing and post harvest treatment such as grading and cleaning.
Most spices are grown in the tropical regions of the world, with some thriving in the cool misty highlands. Many of the seed spices come from more temperate areas, such as coriander seed, which is grown in Northern India, Africa and the wheat producing areas of South Australia and Western New South Wales.
Spices are the buds, bark, roots, berries and aromatic seeds that are harvested for use in flavouring cooking. Herbs are the leaves of plants, so when we use coriander leaf we refer to it as a herb, however when we use coriander seed we say we are using a spice. Even the tiny filaments of saffron are referred to as a spice. Saffron is
The Spice and Herb Bible 3rd Edition By Ian Hemphill with recipes by Kate Hemphill Published by Robert Rose Inc. Ontario, Canada. Soft Cover: $39.99 Hardcover: $49.99 Ian ‘Herbie’ Hemphill is an Australian foodie legend. He and his family have been educating us about spices and herbs for over 50 years. His latest book, The Spice and Herb Bible, will be published around the
We often receive enquiries from customers with respect to allergens that may be in various herbs and spices. The most common requests are with respect to nuts and gluten. Nuts At Herbie’s Spices we maintain a strict regime of quarantining our nut products (hazelnuts and pistachio nuts) and sesame seeds, so they do not come into contact with other spices. We also thoroughly clean
