HERBIE'S BLOG

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Australian Native Spices

Lemon Myrtle Explained

Herbie tells you about one of the most useful Australian native herbs. Lemon Myrtle Leaves Lemon Myrtle Ground

Behind the Scenes

Allspice is NOT Mixed Spice

Confused already? You are not alone, as this particular spice (Pimenta dioica) has been causing confusion since the Spanish discovered it in the Americas around 500 years ago. Back in the 15th Century, pepper was a highly regarded and relatively valuable spice. When the Spanish bumped into the Americas, they were so desperate to find rare, sought-after spices, and the poor dears had been at sea

Behind the Scenes

Juniper is For More Than Gin!

Juniper Berries are famous as the primary flavour contributor to gin, however they have many culinary uses that are becoming more appreciated as cooks become aware of their special attributes. Gin, the alcoholic drink that derives its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, jenever. Juniper berries take 2 to 3 years to mature. Initially they are

Behind the Scenes

Simply Sumac

Sumac is one of the easiest to use and most agreeable of spices. Sumac trees (Rhus coriaria) grow wild in the Mediterranean region and are found in southern Italy and much of the Middle East, especially south-eastern Turkey and Iran. Sumac berries were used by the Romans, who referred to them as Syrian sumac. Lemons being unknown in Europe at that time, sumac was a

Behind the Scenes

Herbie’s Guarantee of Quality

Our Guarantee of Quality Explained At Herbie’s Spices we are obsessive about quality. It is a subjective topic, and many spice sellers are guilty of hyperbole when it comes to describing their produce. Therefore we have attempted to explain our Guarantee of Quality, and then when you use our products, you can be the judge. Herbie’s products contain No Added artificial ingredients or fillers of any

Behind the Scenes

Bay Leaves Explained

Herbie explains interesting facts about Bay Trees and the leaves that are used in so many recipes. Bay Leaves Turkish Powdered Bay Leaves

Behind the Scenes

Guntur Chilli Market, India

Herbie takes you on a tour of one of the biggest chilli markets in the world.

Behind the Scenes

Cardamom Auction in 1997

Herbie visited South India in 1997 and took this video of a traditional cardamom auction. The open outcry method you see here no longer exists, however the traditional farming methods remain.

Behind the Scenes

Pepper in South India

In 1997 Herbie and Liz spent a month in South India and recorded some fascinating pepper information.

Australian Native Spices

Australian Native Herbs and Spices

Where do our own Australian native herbs and spices fit into what is considered to be Australian Cuisine? European migration, especially post World War two when we were introduced to Mediterranean flavours, had a profound effect on eating habits. This was followed by Chinese, Southeast Asian, Indian and Middle Eastern influences, and it is widely acknowledged that these laid the groundwork for what is

Behind the Scenes

Spices – To Roast or Not to Roast?

Spices – To Roast or Not to Roast? That is the Question! Roasting spices; do I have to roast my spices before using them? Some cooks may incorrectly tell you that roasting spices brings out the flavour. Roasting spices changes the flavour. In the same way that a slice of toast tastes different from a slice of bread, a roasted spice tastes different from

Behind the Scenes

Grinding Your Own Spices

We are often asked: “What is the best way to grind my own spices?" Grinding spices yourself can be extremely rewarding, especially if you do so with a mortar and pestle so the aromas waft up as you crush the contents. Spices vary so much in size, hardness, texture and oil content that it is almost impossible to find a domestic grinder, other than

Behind the Scenes

The Truth About Saffron

Saffron is the stigma (the female organ) of an autumn flowering crocus (Crocus sativus). The stamen is the male organ that holds pollen, and it has no use in cooking. Saffron is the world’s most expensive spice, with a street value in excess of around A$20,000 per kilo. A double handful of saffron weighing about 1 kilo, will have been hand picked from 200,000 flowers

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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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