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
