HERBIE'S BLOG

Spices

Behind the Scenes

Peppercorns – What’s Your Favourite?

When we think of peppercorns, it is easy to think of them in terms of black pepper, and well, is black pepper just black pepper? More about white pepper and other pepper varieties later, for now we want to tell you about the different black peppercorns, and the nuances in aroma and taste each type has. Pepper vines are a particularly attractive sight in

Behind the Scenes

ALL ABOUT ZA’ATAR

Za’atar, (often spelled zaatar, zartar, zatar) is a Middle Eastern spice blend that is used to flavour breads, and to season dishes in much the same manner as Mixed Herbs are used in Western cooking. The term Za’atar tends to create some confusion in the marketplace, as this Arabic word is used in many Middle Eastern countries to describe both the herb thyme, and

Behind the Scenes

Herbie Makes Vegetarian Sambar in Cochin

One of Herbie’s favourite places in India is Brunton’s Boatyard in Cochin In this video, he makes a Vegetarian Sambar.

General

Events Temporarily Cancelled or Postponed

We have been cancelling or postponing planned Spice Appreciation events due to the current Coronavirus situation.

Cooking

Enjoy a Spicy Christmas with Family & Friends

Christmas is a great time to spend with friends and family. Celebrate the festive season with these fantastic recipes and truly wow your guests.

General

We Need to Talk About Ras el Hanout and………

The way popularity can start a race to the bottom! Let me begin by sharing my thoughts on Pot-Pourri, a now devalued and bastardised item. Some history: When I was growing up in my parent’s herb & spice business in the 1960’s, I would earn pocket money helping my father harvest scented plants to make his classic Pot-Pourri. Pot-Pourri was a traditional blend of

Cooking

Easter Spice Essentials

With Easter just around the corner, it’s time to think about the spices you’ll need for your Easter recipes. For all those sweet recipes such as cakes, biscuits and hot cross buns, cinnamon, allspice, cloves and cardamom are traditional, along with Mixed Spice. For extra fragrance and flavour, try using our Fragrant Sweet Spice Blend as an aromatic substitute. Easter is a great time

General

Newsletter Summer 2018 – 2019

NEWSLETTER SUMMER 2018-19 Food safety … food security … everyone hears the term, but unless you’re in the industry, you don’t quite know what it means.  So let us fill you in on just what is involved in keeping your herbs and spices the way you want them to be.  Certification by HACCP is the first step.  The letters stand for Hazard Analysis Critical

Behind the Scenes

Newsletter Spring 2018

Curry What do you think of when you hear the word Curry?  Does the image of a big pot of a protein swimming in lots of delicious rich gravy, served with rice and pappadams, come to your mind?  When a curry powder is made, it is basically a spice mix, just as Baharat, Chermoula and barbecue blends are spice mixes.  Don’t let yourself be

Cooking

Gunpowder Spice Blend

During Herbie & Liz’s recent visit to India, they were delighted to see many of the restaurants including a dish of Gunpowder Spice along with the chutneys and other condiments. Herbie wasted no time in talking to the chefs about this blend that seemed to be all the rage. Although most were a little cagey about revealing all the ingredients and their proportions, Herbie was obsessed

Behind the Scenes

Stroll in a Spice Garden

A modern trend in agriculture is to focus on broad-acre cropping to achieve greater efficiencies. One may be surprised to learn that many spices are still grown on small family-owned holdings, where more than one crop is cultivated. There is a simple logic to this method, one that has served Indian spice farmers for centuries, and has a few key reasons for being sustained.

Behind the Scenes

There’s More to Cloves than Christmas

There's More to Cloves than Christmas When studding the Christmas ham with cloves last year, in preparation for coating with our special glaze, we thought people may be interested to know some facts about this wonderful spice. Following is an extract from Spice Notes & Recipes by Ian Hemphill with recipes by Kate Hemphill. Although this edition is out of print it has been replaced by The Spice

Behind the Scenes

Is Cassia Really Cinnamon?

Yes! Cassia is a variety of cinnamon as previously explained in our “Cinnamon Facts” Blog. Chinese cassia, Batavia or Indonesian cassia, and Saigon or Vietnamese cassia are harvested in a different manner from Sri Lankan cinnamon. Various cassia botanical names are (Cinnamomum cassia, C. burmannii, C. lourerii and C. tamala) and many years ago was called Saigon Cinnamon in the USA, and  Dutch Cinnamon, Baker’s Cinnamon, Bastard Cinnamon and

Join the inner circle

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.

Please enter valid email.
Subscribe