Tag Archive: spices

  1. Herbie’s Spice Appreciation at Essential Ingredient, Surry Hills

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    Herbie’s Spice Appreciation – with bonus Gin making kit

    PRESENTED BY THE COOKING SCHOOL AT THE ESSENTIAL INGREDIENT SURRY HILLS
    About the class

    This is the comprehensive introduction to spices that almost needs no introduction!

    In this two-hour session, Ian Hemphill, otherwise known as ‘Herbie’ will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will de-mystify their flavours and explain the principles behind spice blending, so you will feel comfortable using them in everyday cooking.

    In addition to this Herbie will show you how to use his beautiful quality botanicals to create your own Gin at home.

    Included in this class:
    – Herbies ‘Ginspiration Kit’ so you can go home and brew up a batch (RRP $69.95)
    – A glass of Herbies own gin and tonic on ice
    – An array of delicious spicy nibbles!

  2. SPICE TRAIL WITH IAN “Herbie” HEMPHILL: MARVELLOUS MIDDLE EAST

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    Julie’s Place is very excited to announce a wonderful long lunch with herb and spice guru, Ian “Herbie” Hemphill.

    Ian, author of “Spice & Herb Bible 3rd Edition”, among other respected books, will take you on a journey through the Middle East to learn about and experience their use of spices. And while he does, Julie Goodwin will cook for you the dishes that bring the stories to life. The lunch will consist of multiple delectable courses with wines.
    Don’t miss out on this incredible opportunity to experience a journey through the world of spice with a peerless expert. And a beautiful lunch as well!

     

  3. Spice Appreciation, Hill St Grocer, Devonport, TAS

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    Spice Appreciation Class

    Introducing an informative spice appreciation class with Ian “Herbie” & Liz Hemphill of Herbie’s Spices.
    Spices are quite literally on trend as never before. We see spices in the majority of restaurant and café menus, the amazing colours and textures of spices feature in food magazines, and even restaurants and boutique food outlets call themselves by spice names to reinforce their foodie credentials.Nonetheless, mystery has surrounded spices, their origins and uses for thousands of years. However, how much do you really know about these wonders of nature, and the best ways to buy, store and use them in everyday meals?In this Spice Appreciation class, Ian “Herbie” Hemphill, author of the award winning Spice & Herb Bible, will take you on a magical mystery tour of the world of spices, while Liz prepares delectable tastings. Herbie will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will de-mystify their flavours so you will feel comfortable using them in everyday cooking.Your ticket includes entry into our lucky door prizes giveaways at the event.Date: Friday 2 August 2019

    Time: 5.30m to 7.30pm

    Cost: $35 per person

  4. Spices at The Cook’s Workshop, Dural

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    Spices at The Cook’s Workshop, Dural

    Introducing a unique spice appreciation and spice blending workshop with Ian Hemphill of Herbie’s Spices.
    Spices are quite literally On Trend as never before. We see spices in the majority of restaurant and café menus, the amazing colours and textures of spices feature in food magazines, and even restaurants and boutique food outlets call themselves by spice names to reinforce their foodie credentials.
    Nonetheless, mystery has surrounded spices, their origins and uses for thousands of years. However, how much do you really know about these wonders of nature, and the best ways to buy, store and use them in everyday meals?In this workshop, Ian “Herbie” Hemphill, author of the award winning Spice & Herb Bible, will take you on a magical mystery tour of the world of spices. Workshop participants will learn just what spices and herbs really are, the different roles for using fresh or dried, and why most spices are dried to get their flavours.
    Importantly, spice blending will be explained, showing how 9 identical spices can be used to make four completely different spice blends. These blends will then be used hands-on when you collaborate to make four different recipes, featuring the flavours of Morocco, China, India and the Middle East. 
     
    Herbie has long been the nickname of Ian Hemphill, one of Australia’s foremost culinary herb and spice experts.

    Herbie spent his childhood surrounded by herbs and spices, when his parents, John and Rosemary Hemphill, were pioneering the herb and spice scene in the 1950s.
    Forty Five years of working in the industry, including face-to-face lectures to groups from the general public, industrial brokering, manufacturing and marketing, has made Herbie a well-respected and popular figure amongst his peers, in Australia and overseas. He now enjoys sharing his extensive experience and knowledge with his customers at Herbie’s Spices.

  5. Spice Appreciation Class in Canberra With Herbie & Liz

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    Introducing an informative spice appreciation class with Ian Herbie & Liz Hemphill of Herbie’s Spices.

    Spices are quite literally On Trend as never before. We see spices in the majority of restaurant and café menus, the amazing colours and textures of spices feature in food magazines, and even restaurants and boutique food outlets call themselves by spice names to reinforce their foodie credentials.

    Nonetheless, mystery has surrounded spices, their origins and uses for thousands of years. However, how much do you really know about these wonders of nature, and the best ways to buy, store and use them in everyday meals?

    In this Spice Appreciation class, Ian “Herbie” Hemphill, author of the award winning Spice & Herb Bible, will take you on a magical mystery tour of the world of spices, while Liz prepares delectable tastings. Herbie will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will de-mystify their flavours so you will feel comfortable using them in everyday cooking.

  6. Newsletter Winter 2019

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    What is single origin?  We see it emblazoned on tea, coffee, spices and other foodstuffs.  It’s pretty simple really.  If all your potatoes have been grown in the Hunter Valley, they are single origin from that region – they don’t all have to come from the same farm. If, say, a coffee blender buys beans from Africa and South America, and mixes them all together before roasting and grinding, then that coffee will not be single origin. So all of the different peppercorns in our range – Telicherry from Southern India, Kampot from Cambodia, Super Grade from Southern India, Australian from Queensland – could be said to be single origin.  We don’t bother to tell you that on the label, because it’s self-evident, really. Same goes for our saffron from Kashmir, and saffron from Iran … single origin, obviously.

    Pepper Picker in South India

    Hand selected” is another of those buzz-phrases popping up on lots of labels.  Every pack of Herbie’s product is packed by hand, so again, it’s pretty self-evident that it’s hand-selected, if that’s important to you.  When it comes to actually selecting the spices that we pack for you, it’s not so much the hand that does the selecting, but the eye, the nose, and the palate of an expert that are employed to help us decide what is good enough quality for us.

    A Younger Herbie in Jaipur Spice Shop

    We recently spent a few days in Vienna and Salzburg, enjoying centuries’ worth of amazing music and culture, glorious spring weather, and – er – predictable and old-fashioned food.  There’s nothing wrong with a Wiener Schnitzel once in a while, and the occasional strudel is not too bad either.  But it did make us wonder, are we in Australia addicted to novelty?  We clamour for new, new, new. New ways with Indian food, new-yet-ancient grains, new ways to eat gluten-free and carb-free, explorations of food that is familiar in other countries but new in our own. After consideration, We’ve concluded that we’re the clever ones, keeping food vibrant and interesting, keeping ourselves intrigued with endless possibilities.  That’s where Herbie’s Spices come in, bringing you the spice flavours from across the globe so that the foods of the world appear in brilliant authenticity in your kitchen.  And it does make sense, considering that most of us don’t do the physical work of previous generations, to look for lighter, healthier options to help us through our screen-obsessed lives.

    Wiener Schnitzel

    Having said all that, it does rather turn one’s mind in the reverse direction as well, to consider the classics of our grandparents, our early migrants, our iconic cooking heroes such as Margaret Fulton, Rosemary Hemphill, Robert Carrier and their contemporaries. When did you last have a delicious, satisfying Boeuf Bourguignon, a rich lamb casserole or curry?  Surely our world is big enough for the old as well as the new. 

    Rosemary Hemphill and Margaret Fulton

    We’ve addressed this in our Winter Box of Ideas, bringing you ideas for one-pot wonders – some for now, some to freeze for another time. This seasonal collection, in its frosty white box, contains Persian and Mexican blends, Korma curry mix, Ancho chillies and Bouquet Garni, to take your taste buds on a trip around the world, for the small round-the-world ticket price of just $25.00 plus postage.

    Do you still have that spare pack of Hot Cross Buns in your freezer, well after the children have eaten their fill?  We can’t recommend highly enough the recipe for Easter Bread Pudding that Kate created for us as an innovative way of using your excess buns. Just go to our website recipe section … what a treat on a chilly night!

    Easter Bread Pudding

    Have you read Herbie’s interesting blog on Ras el Hanout on our website?  This special Moroccan spice blend is popping up on all sorts of menus all around the world, and it seems from our experience, that many versions are rather disappointing.  There is no hard and fast rule when it comes to a recipe for this blend, so it’s to be expected that there will be variations, but the name Ras el Hanout means “top of the shop”, and as such it must be the very best that the spice blender can offer.  The best end result can only come from the best ingredients.  No matter what care and time is invested in making it, and no matter whose recipe you use, with inferior base ingredients, the finished product will disappoint.

    Spice Market in Morocco

    What’s new at Herbie’s? For lovers of Japanese flavours, we have a new Katsu curry, mild and aromatic. Usually served as a sauce over panko-crumbed chicken pieces, it’s just the ticket for introducing your little ones to curry flavours, as it is sweet and delicious.  Just follow the recipe on the back of the pack.  You’re going to love it!

    Katsu Japanese Curry Blend

    We’ve also added Black Garlic, made when garlic bulbs undergo a form of fermentation under strictly controlled conditions, including temperature, humidity and time. The result is that the inside of the bulb changes to a soft, black, sweet, aromatic umami-like taste. After peeling the skin from the bulb, the Black Garlic can be finely sliced or mashed. Serve with cheese like quince paste. Use in risotto and as a substitute for truffles.

    Australian Grown Black Garlic

    For chilli lovers, we now have Yellow Crushed Chillies. These hot, hand crushed yellow chillies from the Himalayas are popular with cooks from the northern parts of India. The bright yellow colour, sweet aroma and intense heat makes it a must use addition to when a new chilli experience is desired.

    Himalayan Crushed Yellow Chillies

    We have thoroughly enjoyed getting back into the spice tour routine, with our sojourn to northern India and Ladakh all set to go in September.  Recently, we have been offered an opportunity to visit one of the world’s largest wholesale chilli markets.  Consequently, we have put together a 19-day tour early next year, which takes in: the above-mentioned chilli market; visits to several spice farms in Andra Pradesh state; ancient historic ruins; one of India’s largest Hindu temples; the French-influenced city of Pondicherry; and the beautiful Alleppey waterways and the historic, vibrant city of Cochin. There are a few places left before we reach our limit of 20 travellers, so if you’re looking for a new experience next January/February, let us know and we can send you details.

    Guntur Wholesale Chilli Market

    Happy Spicing,                                                              Herbie and Liz

  7. SPICE TRAIL WITH IAN HEMPHILL @ JULIE’S PLACE, GOSFORD

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    Julie’s Place is very excited to announce a wonderful long lunch with herb and spice guru, Ian “Herbie” Hemphill.
    Ian, author of “Spice & Herb Bible 3rd Edition”, among other respected books, will take you on a journey through the Indian sub-continent to learn about and experience their use of spices. And while he does, Julie Goodwin will cook for you the dishes that bring the stories to life. The lunch will consist of multiple delectable courses with wines.
    Don’t miss out on this incredible opportunity to experience a journey through the world of spice with a peerless expert. And a beautiful lunch as well!

  8. NEWSLETTER AUTUMN 2019

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    NEWSLETTER                                                  AUTUMN 2019

    Thank YouMoroccan Spice Kit

    As we wish you all the best for 2019, we want to thank you all most sincerely for giving us our busiest December in years.  It’s great to know that the spice kits are still working well as gifts for your family and friends, and that your kitchens are well stocked with the best spices you can find.

     

     

     

    Sydney Spice

    It’s many years now since we introduced the suburb-specific Balmain and Rozelle Spice mix.  Originally it was created at the request of Tourism NSW, when it was running a promotion for that Sydney area.  After all this time, we feel that the sunny, fresh and outdoorsy profile of this mix would be better described as Sydney Spice.  We have been running the same product under both names for nearly a year, and the time has come to let the old Balmain and Rozelle name slip away.  So, if you’re a fan, look for it under the new name, Sydney Spice, for the same great flavor.

    (Great with seafood, by the way, in case it’s new to you.) Try our Sydney Spiced Salmon Recipe

     

     

     

    Urfa Biber

    How often have you looked at your Turkish or Middle Eastern recipes and wondered about Urfa Biber (also called Isot or Pul Biber)? They are small Turkish chilli flakes, and we have finally found a supplier. Differing from most dried chilli flakes, the Urfa Biber flakes are mixed with a little vegetable oil and salt, giving them a salty tang similar to Sumac, with very pleasant rich yet not too hot chilli flavor. I’ve been putting Urfa Biber in our muhammara dip (see our website for the recipe), which is a staple in our house. We’ve also found a dusting of Urfa Biber is just the ticket on seared scallops. And because we love a little touch of chilli just about any time, we’ve mixed equal parts of Sumac and Urfa Biber, for a tangy, tasty, and slightly hot finishing touch, to sprinkle over our salads

     

    Autumn Box of Ideas

    The Autumn Box of Ideas has given us lots of fun as we’ve developed the recipes using some of our newest products. Rose Harissa is a star, as we can see from our sales that you’re loving it. Also in this season’s Box of Ideas are: Bill’s Steak Rub, Herbs de Provence, Tagine Spice Mix and Mustard Seed Ground. We’ve taken a mix’n’match approach this time, so you’ll find there are lots of variations and riffs to give you more options. It’s in an autumn-leaf russet-coloured box, and as usual, the price is $25.00 plus postage

     

     

     

    Rose Harissa

    Rose harissa is the most versatile of spice blends. Kate, who develops the recipes you see on our website, keeps a sauce on hand, simply made with Greek yoghurt, rose harissa and a little crème fraiche. It’s great as a dressing on a salad, or a drizzle over a grill. We love the dry mix sprinkled over slices of haloumi before we cook them in the pan … easy

     

     

     

    Escape from the City

    Did you happen to catch Escape From the City on ABC TV recently? Thanks to the few minutes shown where our old friend Simon Marnie visited the Herbie’s factory and had a nicely spiced meal with Herbie at home, lots of people have realized that we really are still in business … closing the shop in Rozelle did not mean that we ceased operations.

     

    Laksa Spice Mix

    Have you fallen into the habit of picking up a jar of curry or laksa paste when you’re at the supermarket? It’s so easy, isn’t it, whilst you’re there? Perhaps it’s time to remind you that pastes are mostly powdered spices mixed with onion, garlic, oil and water. (Read that label!) You have those extras at home, don’t you? Is it time you re-discovered our amazing Laksa Spice Mix? Most laksa pastes contain powdered shrimp, so if you’re vegetarian or vegan, ours is one of the few that will suit you. Many of our regular customers say they don’t bother to order laksa when they’re out any more, because they know they can make a terrific one at home, using their Herbie’s mix!

     

     

    Spice Tours of India

    It seems that our Spice Tours to India are back – we’re just having so much fun! Our forthcoming India – Food and Festivals later this year was filled from the list of those who had asked to kept informed as plans evolved. Plans are afoot for a tour in January 2020, focusing on Chillies (including the largest wholesale chilli market in the world) and those spices grown in the south of India, as well as some amazing not-so-well-known ancient historical sites. Plus a nice serving on the side of the kind of unbelievable luxury that India does so well for its visitors. If you’d like to know more about dates, costs etc, just let us know and we’ll put you on the email list and keep you updated as plans take shape.

     

     

     

    The Essential Ingredient

    The Essential Ingredient has moved from Rozelle, where it had become the quasi-Herbie’s, just up the road from where our shop used to be. With no renewal available on the Rozelle lease, they have found beautiful new premises in Foveaux Street, Surry Hills, where Sydney cooks can still find the complete Herbie’s Spices range, as well as all their other special kitchen needs. We wish all at Essential well in the new locality.

     

    Happy Spicing,

    Herbie & Liz

  9. Juniper, Gin and Ginspiration!

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    Making your own bespoke gin can be fun and satisfying if you have the right botanicals. Herbie’s Spices Ginspiration Spice Kit, combined with a vodka of your choosing, is a great way to commence your gin journey.

    Juniper Berries are the main ingredient that must be used to call a product Gin. However there are a number of other botanicals, which when used in the correct proportions, open an Aladdin’s cave of exotic bespoke tastes for the adventurous gin drinker.

     

    Botanicals included in the Herbie’s Spices Ginspiration Spice Kit are: Juniper Berries, Coriander Seeds, Rose Petals, Orange Peel Pieces, Orris Root GranulesGrains of ParadiseCubeb Peppercorns, Lavender Flowers, Schinus Pink Peppercorns and Sri Lankan Cinnamon.

     

     

     

    These spices are infused in vodka for just 3 days, you then strain the liquid off and bottle for your enjoyment, over ice or with your favourite tonic water.

     

     

     

     

    JUNIPER BERRIES (Juniperus communis)

    There are many different species of juniper, ranging from small shrubs 1.5 to 2 m high that provide us with the juniper berry of culinary use, to 12 m tall trees. Juniper bushes are compact with grey–green, ridged, sharp needle-like leaves that protrude at right angles, making the berries painful to harvest unless one is wearing strong gloves. The greenish-yellow flowers are indistinct and are followed by small, 7–10 mm diameter berries that take three years to mature. Initially hard and pale green, juniper berries ripen to blue–black, become fleshy and contain three sticky, hard brown seeds. When dried, the berries remain soft but if broken open, one will find the pith surrounding the seeds is quite friable. The aroma of juniper is immediately reminiscent of gin, with a woody, piney, resinous smell that is somewhat flowery and contains notes of turpentine. The flavour is equally pine-like, spicy, refreshing and savory, making it an excellent foil for rich, gamey or fatty foods. Although considered harmless to most, pregnant women and people with kidney problems are advised to avoid too much juniper.

    Origin and History

    Juniper trees are native to the Mediterranean, Arctic Norway, Russia, the north-west Himalayas and North America. Juniper has been regarded as a valuable item for medicinal purposes since the birth of Christ and has been considered throughout the ages as a magical plant. The Greek physicians Galen and Dioscorides wrote of juniper’s virtues around 100 AD and it is also mentioned in the Bible. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air, and the Swiss burnt the berries with heating fuel in winter to sanitise stale classrooms. Juniper berries were sometimes utilised as a substitute for pepper, and they have been roasted and used as a coffee substitute. Gin, the alcoholic drink that derives its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, jenever.

    Processing

    Because juniper berries take three years to mature, a tree will bear both immature fruits and ready-to-be-harvested blue–black berries at the same time. The best-quality berries are picked by hand when ripe (usually in autumn) as any form of mechanical harvesting will crush these small pulpy spheres, allowing them to dry out and lose much of their flavour. We found picking juniper berries – nestled among their treacherous, needley foliage – so painful that we resorted to removing them with chopsticks. This was an inordinately slow task, which at least had the side-benefit of greatly improving our chopstick-handling skills.

    Buying and Storage

    Juniper berries are at their best when they are still moist and soft to the touch, squashing relatively easily between one’s fingers without crumbling from excessive dryness. It is not unusual for some berries to have a cloudy bloom on their indented, smooth blue–black skins, and although this is a harmless mould, berries that have not been properly dried may be excessively cloudy in appearance. Always wait to crush or grind juniper berries just before you use them, as the volatile component evaporates rapidly once exposed to the air. Store in a cool place in airtight packaging.

    Use

    Juniper berries perform a unique role by contributing as much to the character of food through their ‘freshening’ ability as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and removes a perception of stodginess from bread stuffing. For this reason juniper berries are included in recipes for all sorts of game, such as venison, including reindeer in Scandinavia and wild duck in Ireland. They are added to fish and lamb and blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, moistened with plenty of rough red wine and spiced with all the above plus a few juniper berries.

     

    For information on hundreds of herbs, spices and spice blends, see The Spice & Herb Bible 3rd Edition by Ian Hemphill with recipes by Kate Hemphill and published by Robert Rose Inc. Toronto, Ontario, Canada.

     

  10. Christmas Caper at The Essential Ingredient Rozelle

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    This is The Essential Ingredient’s last Christmas Caper at their Rozelle store, which stocks the largest range of Herbie’s Spices in Australia. Essential Rozelle has invited the people behind some of their most loved brands, including Herbie’s Spices, so that you can experience first hand how better quality ingredients and kitchen tools can bring your festive season to life. This is a shopping event like no other with oodles of product tastings, cooking demonstrations throughout the night and their biggest ever door prize giveaways.

    Herbie’s Simply Delicious Dips
    Wondering what to do with your ever growing selection of Herbie’s Spice packs? Ian ‘Herbie’ Hemphill and Liz Hemphill will show you how with just a few ingredients and some Herbie’s spices and spice blends, you can create simple delicious dips and spreads that will take pride of place on those lazy summer day grazing platters.

     

     

    An Essential Dips Spice Kit will be on sale for $28 which includes 6 spices and blends and 5 delicious dip recipes that you’ll taste at the event.

     

    You’ll also have the opportunity to taste home made gin using Herbie’s Ginspiration Kit.

     

    Door Prize: A complete Herbie’s Pantry spice kit will go to one lucky winner as part of our door prize draw.

  11. Herbie is Guest Speaker at Tramsheds on 18th November

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    Herbie is Guest Speaker at Tramsheds on 18th November at 11:00am

    Join us inside Tramsheds every Sunday for our Growers Markets from 8am-2pm!

    In collaboration with Bodega 1904, our weekly Growers Markets feature a selection of seasonal fruit and veg from a selection of our favourite growers, sustainable products from community providores and a changing schedule of workshops and masterclasses featuring winemakers, cheesemakers, chefs, authors and artists.
    This Sunday 11 November our line-up includes a selection of local favourites.

    DATE AND TIME
    SUN, 28 OCTOBER 2018, 8:00 AM –MON, 1 JANUARY 0001, 12:00 AM

    EVERY SUNDAY BETWEEN 8AM – 2PM

    GUEST SPEAKER FROM 11AM – Ian ‘Herbie” Hemphill from Herbie’s Spices

    LOCATION
    TRAMSHEDS, 1 DALGAL WAY
    FOREST LODGE, 2037
    PRICE
    FREE

    Guest speaker – 18th of November
    From 11:00am

    Meet our guest speaker, Ian (Herbie) Hemphill of Herbie’s Spices, for an entertaining and informative spice conversation.
    In this talk Herbie will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will answer your questions, de-mystify their flavours and explain the principles behind spice blending, so you will feel comfortable using them in everyday cooking.


    Tramsheds is an all-weather undercover precinct with free parking available for the first 2 hours, and free parking after 6pm.

  12. NEWSLETTER SUMMER 2018 – 2019

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    NEWSLETTER                                                   SUMMER 2018-19

    Food safety … food security … everyone hears the term, but unless you’re in the industry, you don’t quite know what it means.  So let us fill you in on just what is involved in keeping your herbs and spices the way you want them to be.  Certification by HACCP is the first step.  The letters stand for Hazard Analysis Critical Control Point, and means that risks are assessed and pre-empted before problems occur, using a paper trail that ensures that everything is accountable and traceable.  Quarantine of allergens is a good example … we have a dedicated mixer in a separate area, used only for nut and sesame mixes such as Dukkah and Za’atar, and nut raw materials are kept in a separate quarantined area shut away from all our other herbs and spices. A total clean-down process follows immediately after packing any products that contain possible allergens.

    Allergens such as gluten are measured in parts per million.  If any trace is found, it must be declared (in other parts of the world, a small leeway is allowed).  So if you can imagine three grains of wheat amongst one million coriander seeds, that’s enough to mean that our labeling must show that presence as “may contain traces of gluten”.  This tiny amount can be due to wind-borne glutens when a field of wheat is nearby to a field of coriander.

     

    We are constantly vigilant with our incoming goods, as we are in an industry that is older than the Bible, and full of tricksters and age-old adulteration practices that are only slowly reducing. Trusted suppliers send their goods with a certificate of analysis, but sometimes the more unusual spices come from very remote rural areas where this is not possible. Analysis of imported materials is an ongoing cost for us, in order to be sure that we are worthy of the trust you put in us.

     

     

    What’s new at Herbie’s? We’ve been busy creating a truly magical Rose Harissa – if you love our original Harissa, you’ll find this one a little milder and more complex.  Use it to make a sauce, or mix to a paste with oil and water and spread onto chicken before roasting or steaming.

     

     

     

     

    Also new, by special request, is Bill’s Steak Rub, in honour of our Californian stockist, Bill Williamson (see more later).  It’s his favourite combination of porcini powder, pepper, onion, garlic and paprika for the perfect barbecue result.

     

     

     

    There are two new spice kits in time for your Christmas shopping … or shopping for yourself and your family.  The Box of Ideas, as always, brings new and different products to you every season. This Summer we’re looking at classic favourites that are appropriate for Christmas … Turkey Stuffing Mix, Gunpowder, Quatre Epices Savoury, Apple Pie Spice, and Satay Spice Mix.  You’ll have all your holiday catering solved, for the modest cost of $25.00 plus postage.

     

    Also sparkling new is our blue Vegan Kit, full of delightful healthy recipes enhanced by our Yemini “Hawaij” Mix, Furikake Seasoning, Bread Maker’s Seed Mix, Barberries, Korma Curry Mix and Ras el Hanout Super.  Recipes include Pea Hummus with Seeded Crackers, Super Noodle Salad, Hawaij Roasted Carrots and lots more delicious meals.  You don’t have to be a committed vegan to love this kit in our $38.00 range – it’s all delicious!

     

    We also have good news for gin makers … diced orris root.  You can now make your own gin without the cloudiness of a powder. So when you draw that person-who-has-everything in your Kris Kringle, and you opt for our Ginspiration Kit, the diced orris root will be a star inclusion in the kit.

     

     

     

     

     

     

     

    There have been cries of shock and horror when it’s discovered that things are not what they seem – the oregano adulterated with olive leaves some time ago, and more recently the honey that proved to be not quite all honey.  Look at it this way … when supermarkets promise ever-cheaper prices, and consumers want to pay less and less, it’s a case of getting what you pay for.  When a producer is forced to sell a product for less than it costs to produce, naturally, that producer will minimize the cost by adding a cheaper component, or go out of business, leaving a team of blameless workers out of work. The ball’s in the court of the consumers.

     

     

    Over 21 years, a chap’s allowed to change his mind, right?  Herbie has reviewed his Herbie’s Favourites kit, after over 15 years, to reflect his all-time favourites, in his favourite curry-coloured box, it’s now $38.00.

     

     

    We recently paid a visit to our Californian stockist, Williamson Wines, in the pretty village of Healdsburg.  It’s always refreshing to see a different take on the use of spices and blends … for instance, a marrying of horseradish and Shichimi Togarashi coating a thinly-sliced steak fillet.  What a fantastic and unexpected use for a blend that we had always expected to see used mostly with seafood!  Cajun spice mix used on chicken wings with mirin and sesame oil was another delightful surprise.  These fresh looks at old favourites can remind us all to keep our minds open to new possibilities at all times.

     

    Are you a Rozelle local?  We’re going to be in Rozelle at The Essential Ingredient’s Christmas bash on 29th November, from 5.00 to 8.00pm.  We’ll be showcasing our Ginspiration gin, and showing you some quick dip ideas for your entertaining season.

     

    We wish you all the very best for your Christmas and holiday season.

    Herbie and Liz