Cooking

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

Beetroot Powder is surprisingly versatile Over the years many customers have asked us if there is an alternative to artificial red colour. Although strictly speaking not a spice, we decided to add this to our range for those cooks who like to have their Butter Chicken, Tandoori or Sweet and Sour Pork nice and red, but naturally. Beetroot powder does not have a strong flavour, and if anything

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

Some of the coldest July days in years, so we’ve come up with these quick and easy soup ideas Harissa Red Lentil Soup Serves 2 1 onion, finely sliced 1 cup red lentils 3 cups chicken stock 1 potato, peeled and chopped 2 tsp Harissa spice mix 1 Tbs coriander leaves, picked Saute onion and potato in a little oil in a medium-sized saucepan. When

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

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

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

Reducing Your Calorie Intake with a Touch of Spice In response to a number of Herbie’s Spices customers opting for healthier food choices, including those that are lower in calories, Kate Hemphill, daughter of Ian “Herbie’’ Hemphill and recipe contributor to the Spice & Herb Bible, has created a new selection of low calorie recipes. Ian’s wife Liz has worked her magic into a

QUICK MEAT IDEAS WITH HERBS AND SPICES Chicken Dust fillets with a Herbie’s spice blend before pan frying, grilling or barbecuing. Suitable blends are: Native Seasoning, Cajun Spice, Ras el Hanout, Tagine Spice, Tandoori , Tasty Meat Sprinkle, Bay Seasoning, Berbere Native BBQ, Greek Seasoning, Lemon & Herb Pepper. Mix 1 Tbs Herbie’s Tandoori Spice Mix with ¾ cup plain yoghurt and marinade cuts

Mastic is the name given to the resinous gum that exudes from the scored bark of the Gum Mastic Tree. There are many varieties of mastic trees (Pistacia lentiscus) in the Mediterranean and Middle East, yet most of the world’s production of gum mastic comes from the “Protected Designation of Origin” trees (P. lentiscus var. Chia) that grow on the Greek island of Chios. The name

Whole books have been written about chillies, however we wanted to share some basic chilli essentials, as these tasty and potentially fiery little critters are becoming more and more popular. So much so that chilli now outsells peppercorns, which 10 years ago were the no 1 spice traded in the world. How Do You Spell Chilli? It depends on where you are. In the