Cinnamon Demystified

Have you ever been confused by the variation between brands of cinnamon? When many consumers buy products labelled as cinnamon, they often seem to vary greatly. Why is this so?  The answer is that there are two different types of cinnamon, and many brands do not label them correctly. One is Sri Lankan or Ceylon Cinnamon and the other is Cassia (also known as Baker’s Cinnamon, Dutch Cinnamon or

Know Your Cardamoms

Cardamom is featured in many recipes, however are you using the right one? Cardamom Green Cardamom (Elettaria cardamomum) is the most common and we refer to it as your ‘default’ cardamom when a recipe simply calls for ‘cardamom’. Green cardamom is native to the mountain ranges of the south western Indian state of Kerala, known as the western ghats, (ghat being the name given to steep

Australian Grown Herbs

These Australian grown dried herbs have to be experienced to be believed. There is a common misconception that dried herbs are inferior to fresh. The reality is that dried herbs are different to fresh. When a herb is dried correctly, the moisture content is greatly reduced, and the volatile oils that give these herbs their flavours are concentrated, and remain stable when exposed to

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