Spice & Herb Bible 3rd Edition

By Ian Hemphill with recipes by Kate Hemphill The Spice & Herb Bible third edition in hard cover is the master work from Australia’s premier spice expert, Ian (Herbie) Hemphill. In 2007 The Spice & Herb Bible second edition was joint winner of the award for Best Reference Book at the IACP (International Association of Culinary Professionals) Cookbook Awards in Chicago. Ian ‘Herbie’ Hemphill is an

Ras El Hanout

Contains: Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris root, Bay Leaves, Caraway Seed, Cayenne, Cloves, Mace, Black Pepper, Brown Cardamom, Whole Kashmiri Saffron Stigma. Description & Use: Ras el Hanout is a classic blend used in Moroccan cooking. The name means ‘top of the shop’ or the very best spice blend that a spice merchant

Dagar Phool

New to Herbie’s Spices - Dagar Phool Dagar Phool is an exotic fungus (lichen) used in Indian cooking. Botanical Name: Parmelia Perlata Description & Use: Dagar Phool, is an exotic fungus also known as Black Stone Flower, Dagarful, Kalpasi or Dagar da Phool, used in Indian foods. Have you ever been to an Indian restaurant and thought, “This tastes so good, why can’t I

Aleppo Pepper

New to Herbie’s Spices - Aleppo Pepper Description & Use: Aleppo Pepper is a highly desirable variety of chilli, popular for its warm, fruity flavour and mild chilli bite. The warm fruity flavour and mild chilli heat of Aleppo Pepper makes this unique spice a versatile addition to most savoury dishes. Sprinkle on pizzas and pasta, add to scrambled eggs and omelettes and even

Lemon Thyme

LEMON THYME LEAVES PREMIUM GRADE 10g
New to Herbie’s Spices - Lemon Thyme Premium grade lemon thyme grown in Australia. Other Common Names: Lemon Thyme. Botanical Name: (Thymus citriodorus) Description and Use: Lemon thyme is a member of the same family as one of the best known of culinary herbs, thyme. Lemon thyme has a strong, lemon and citrus-like, almost medicinal aroma and agreeable, savoury pungency. It is an important herb

Selim Pepper Pods

PEPPER SELIM PODS 20g
New to Herbie's Spices - Selim Pepper Pods A highly aromatic and exotic camphor-scented pepper native to West Africa. Botanical Name: Xylopia aethiopica Other Common Names: African pepper, Ethiopian pepper, Grains of Selim, Guinea pepper, kimba pepper, negro pepper and Senegal pepper Description & Use: Selim pepper is possibly the rarest spice we have sourced for some time, it’s bound to please the pepper fans.

BBQ Spice Kit

BBQ Spice Kit Six premium grade spices and unique spice blends (Balmain & Rozelle Spice, Chermoula Spice Mix, Smokey BBQ Spice, Ras el Hanout Super, Guacamole Mix and Greek Seasoning) are in this kit specially designed for barbecues. Nothing is more quintessentially Australian as the backyard Barbie.   Enjoying the company of friends while lunch or dinner sizzles on the hotplate or griddle is what the weekend

News & Events

We have now released all our class dates for 2015. Be quick to reserve a spot as classes are quickly filled. 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

Classes

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

Some Examples Of Spicing Familiar Dishes

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

How Do I Confidently Use These Spices?

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

What are the main spice flavours?

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,

How Should Spices Be Used?

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

Join the inner circle

Herbie’s Spices Inner Circle fills a need in the community of cooks and food lovers for early-access & upcoming events to all those hard-to-find herbs and spices.

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