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You have visited our website because you are either an existing customer, or you are looking for a particular spice of exceptional quality. At Herbie’s Spices we have always taken pride in consistently keeping to our core strategic values that we inculcated when we opened our retail store in Rozelle on the 7th of July 1997. Those values are: To have the largest range

Although exotically named, this wild harvested member of the cardamom family has enjoyed renewed awareness as followers of West African cuisine, and boutique gin producers, discover its true potential.   The economy of Sierra Leone, a major exporter of Grains of Paradise, was devastated during the last ebola epidemic. Therefore we were pleased to hear from our supplier who advised us: "We also out here are

There are two spices commonly referred to as cinnamon. As many spice companies prefer not to name them correctly, confusion continues to prevail about what type of cinnamon consumers are actually purchasing. In this blog post we demystify the facts on cinnamon, so you can readily identify which one you have. May we start by saying these are both excellent spices when used appropriately,

At the beginning of 2015 we discussed shelf life and storage of spices. Our resealable zip-seal pouches are high barrier, and with the air squeezed out and resealed your spices will keep their flavour right up to the best before date on the label. Therefore, what is the best way to keep your Herbie’s Spices on the kitchen bench or in the pantry? Spice Storage

ALSO KNOWN AS DAGARFUL, IT IS THE MOST UNUSUAL FLAVOUR CONTRIBUTOR WE’VE SEEN IN YEARS! What would you think if we told you we’d come across a lichen traditionally used in the Chettinad region of Tamil Nadu in South India, and that we simply love it? What we are referring to is the lichen known as Dagar Phool, or Dagarful (Parmotrema perlatum) which has an

Why are we calling these ‘Makrut” Lime Leaves these days? “What’s in a name?” For many years this tree has been called a kaffir lime tree, as the fruits are rough and seen as inferior. Kaffir was a term used to denote inferior persons in the former South Africa and other nations involved in the slave trade. In some Asian countries the term means “non-believer”. This word

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

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

Spring Salad Ideas Spring is in the air, and what a great time of year it is to enjoy these great salad ideas. Greek Salad This classic Greek salad is a staple in every household and restaurant in Greece. When fasting, a salad heavy on low calorie lettuce is very satisfying. 100g cos lettuce, sliced into 2cm ribbons 1/2 (50g) Lebanese cucumber, quartered lengthways

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

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

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