NEWSLETTER AUTUMN 2019

March 20, 2019 posted in General

Thank You

As we wish you all the best for 2019, we want to thank you all most sincerely for giving us our busiest December in years.  It’s great to know that the spice kits are still working well as gifts for your family and friends, and that your kitchens are well stocked with the best spices you can find.

Moroccan Spice Kit

Sydney Spice

It’s many years now since we introduced the suburb-specific Balmain and Rozelle Spice mix.  Originally it was created at the request of Tourism NSW, when it was running a promotion for that Sydney area.  After all this time, we feel that the sunny, fresh and outdoorsy profile of this mix would be better described as Sydney Spice.  We have been running the same product under both names for nearly a year, and the time has come to let the old Balmain and Rozelle name slip away.  So, if you’re a fan, look for it under the new name, Sydney Spice, for the same great flavor.

(Great with seafood, by the way, in case it’s new to you.) Try our Sydney Spiced Salmon Recipe

Urfa Bieber

How often have you looked at your Turkish or Middle Eastern recipes and wondered about Urfa Biber (also called Isot or Pul Biber)? They are small Turkish chilli flakes, and we have finally found a supplier. Differing from most dried chilli flakes, the Urfa Biber flakes are mixed with a little vegetable oil and salt, giving them a salty tang similar to Sumac, with very pleasant rich yet not too hot chilli flavor. I’ve been putting Urfa Biber in our muhammara dip (see our website for the recipe), which is a staple in our house. We’ve also found a dusting of Urfa Biber is just the ticket on seared scallops. And because we love a little touch of chilli just about any time, we’ve mixed equal parts of Sumac and Urfa Biber, for a tangy, tasty, and slightly hot finishing touch, to sprinkle over our salads.

Autumn Box of Ideas

The Autumn Box of Ideas has given us lots of fun as we’ve developed the recipes using some of our newest products. Rose Harissa is a star, as we can see from our sales that you’re loving it. Also in this season’s Box of Ideas are: Bill’s Steak Rub, Herbs de Provence, Tagine Spice Mix and Mustard Seed Ground. We’ve taken a mix’n’match approach this time, so you’ll find there are lots of variations and riffs to give you more options. It’s in an autumn-leaf russet-coloured box, and as usual, the price is $25.00 plus postage

Rose Harissa

Rose harissa is the most versatile of spice blends. Kate, who develops the recipes you see on our website, keeps a sauce on hand, simply made with Greek yoghurt, rose harissa and a little crème fraiche. It’s great as a dressing on a salad, or a drizzle over a grill. We love the dry mix sprinkled over slices of haloumi before we cook them in the pan … easy

Escape from the City

Did you happen to catch Escape From the City on ABC TV recently? Thanks to the few minutes shown where our old friend Simon Marnie visited the Herbie’s factory and had a nicely spiced meal with Herbie at home, lots of people have realized that we really are still in business … closing the shop in Rozelle did not mean that we ceased operations.

Laska Spice

Have you fallen into the habit of picking up a jar of curry or laksa paste when you’re at the supermarket? It’s so easy, isn’t it, whilst you’re there? Perhaps it’s time to remind you that pastes are mostly powdered spices mixed with onion, garlic, oil and water. (Read that label!) You have those extras at home, don’t you? Is it time you re-discovered our amazing Laksa Spice Mix? Most laksa pastes contain powdered shrimp, so if you’re vegetarian or vegan, ours is one of the few that will suit you. Many of our regular customers say they don’t bother to order laksa when they’re out any more, because they know they can make a terrific one at home, using their Herbie’s mix!

Spice Tours

It seems that our Spice Tours to India are back – we’re just having so much fun! Our forthcoming India – Food and Festivals later this year was filled from the list of those who had asked to kept informed as plans evolved. Plans are afoot for a tour in January 2020, focusing on Chillies (including the largest wholesale chilli market in the world) and those spices grown in the south of India, as well as some amazing not-so-well-known ancient historical sites. Plus a nice serving on the side of the kind of unbelievable luxury that India does so well for its visitors. If you’d like to know more about dates, costs etc, just let us know and we’ll put you on the email list and keep you updated as plans take shape.

The Essential Ingredient

The Essential Ingredient has moved from Rozelle, where it had become the quasi-Herbie’s, just up the road from where our shop used to be. With no renewal available on the Rozelle lease, they have found beautiful new premises in Foveaux Street, Surry Hills, where Sydney cooks can still find the complete Herbie’s Spices range, as well as all their other special kitchen needs. We wish all at Essential well in the new locality.

Happy Spicing

Herbie and Liz

Explore All
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Meal Ideas for Isolation

We thought that in these unprecedented times, it would be appropriate to share some handy meal ideas to ease the stress of isolation and potentially limited food sources. Having to self-isolate creates an opportunity to brush up your cooking skills and have some fun experimenting with some flavours you may not have tried before. Let’s face it, everyone can cook. Have you ever grilled
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Spices and Spice Blends for Vegetarian and Vegan Cooking

In this short video, Ian "Herbie" Hemphill talks about how Herbie's Spices, herbs and spice blends are all suitable for vegetarian and vegan cooking. A great spice blend for vegan meals is Aloo Gobi Masala. All ingredients are listed on the labels, so you know exactly what you are getting. For a wealth of information on spices, herbs and making your own spice blends,
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Herbie’s Newsletter Summer 2019 – 2020

We’re all in accord about single-use plastics. Having seen huge drifts of plastic in the pristine seas off the Indonesian islands, we know just how important it is to get rid of those shopping bags, plastic wraps and sandwich bags. When one gets emotional about bad plastics, it’s easy to begin to demonize all plastics, and perhaps it’s timely to repeat this message from our Newsletter of some years ago.

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Spices & More in South India Jan-Feb 2020

We invite you to join us, Herbie and Liz, as we return to our beloved India to take you to some places where many tourists don’t go! And some amazing places that you just can’t miss. This is designed as a holiday, not an endurance test, and we have made the itinerary a little more leisurely than some earlier tours, so that you arrive home refreshed and well. Be a part of our small group and join the fun!

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Herbie’s Newsletter Spring 2019

What kind of meal do you think of when you hear the word “curry”?  The origin of our English word is Kari, meaning a spiced sauce.  The English took the idea back home from the colonies, and the classic Madras curry – well-balanced and flavoursome - became a staple in the English household.  The French, meanwhile, had colonized the Pondicherry area on the south-eastern
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Newsletter Winter 2019

What is Single Origin? We see it emblazoned on tea, coffee, spices and other foodstuffs.  It’s pretty simple really.  If all your potatoes have been grown in the Hunter Valley, they are single origin from that region – they don’t all have to come from the same farm. If, say, a coffee blender buys beans from Africa and South America, and mixes them all
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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
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Herbie’s Newsletter – Spring 2021

Home Made Pizza Like so many Australians, we have had plenty of lock-down time during winter.  Our fabulous local pizzeria closed for a time, and we had to make our own pizza – not so difficult, really.  Here’s a simple dough recipe: mix 400g white bread flour with 1½ teaspoons of dry yeast and 1 teaspoon Italian Herbs.  Dissolve ½ teaspoon of salt in
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Welcome to our New Website

The first thing you will notice is that this website looks quite different to the one you may be used to. In response to the many questions we have received from our customers over the years, we have built in many new features that will enhance your shopping experience. While navigating the site is intuitive, we've described some of the many new features here.
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Herbie’s Spices Newsletter – Winter 2021

Following through on our gradual revision of the Spice Kits, we’ve had a look at the Al Fresco kit.  At our place, outdoor meals often include big sharing platters, which enable those who are hungry to really dig in, and those with bird-like appetites to pick gently at morsels, without any embarrassment about how much is put on, or left on, the plate.  So we’ve
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Black Pepper Beef Recipe at Spice Village, Kumily, Kerala, India

Braised Black Pepper Beef, with Chef Manoj at Spice Village, Kumily, Kerala, India Serves 4-6 1kg beef tenderloin, trimmed Masala Marinade 1 tablespoon extra virgin coconut oil ½ cup grated fresh coconut 2 shallots, peeled and sliced 2 teaspoons coriander seeds 5 small dried red chillies, seeds removed and chopped 3 sprigs curry leaves 1 tablespoon crushed black pepper Braising Curry Sauce 1 tablespoon extra virgin coconut
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Herbie’s Spices Newsletter – Autumn 2021

We trust that you have all survived Australia’s quiet introduction to the new year. Isn’t it wonderful that, in times of trial and frustration, cooking, eating and sharing bring such consolation? For those of us separated from our loved ones by insurmountable obstacles, we can be encouraged by improving conditions this year.

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Herbie makes Avial (South Indian Vegetable Curry) in South India

Herbie loves being in South India, the food and the people. In this video he makes Avial (a South Indian Vegetable Curry). Making lightly spiced meals is one of life’s great pleasures, made all the simpler with our Herbie’s Spices all-natural spice blends.

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Herbie’s Newsletter Summer 2020-2021

A world-wide annus horribilis is drawing to a close, and all we want for Christmas is a better year ahead. For many, time spent in confinement has been a time for reflection, communicating with loved ones, and cooking up a storm.

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Herbie Makes a Curry in Kumily

In this video, following a short elephant ride, I have the audacity to show my Indian friends at Spice Village how I make my Saturday Curry!

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Herbie’s Newsletter Spring 2020

Rose Harrisa Mackerel Spring is a time always associated with flowers.  Cauliflowers, broccoli and broccolini, even cabbage and kale, are all flowers, and it occurred to us that one could make a culinary bouquet by adding rose harissa to these flowers.  We started the experiment with rose harissa sprinkled on cauliflower cheese, then progressed to rose harissa stir-fried with broccolini, and broccoli florets tossed with rose
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Why Herbie is Obsessed with Spices

During this time when many of us are isolated, either voluntarily or forced, I thought it would be a good idea to share some of the things I cover at the beginning of a Spice Appreciation Class. As classes are off now, here goes a virtual communication! People often ask why I am so obsessed with spices. This video explains where it all started,

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