Newsletter Winter 2017

August 22, 2017 posted in General

July 7th this year marks 20 years since we opened the doors of Herbie’s Spices in Rozelle.  What amazing, fulfilling, exciting years they have been, and we wouldn’t have missed a minute of it!  Our decision last year to close the retail store in Rozelle was the right move at the right time, and you all know that we are still here, still meeting your spice requirements, and still accessible by phone, email or website any time you need us.  We have enjoyed being able to get out and about to visit our more remote customers.

During autumn we travelled to California to provide some support for our American agent, Williamson’s Wines.  During a hectic week, Herbie conducted spice classes (including one for the Culinary Institute of America) and spread the word about the delights of well-flavoured food, managing to fit in a little time for enjoying the fabulous local wine of the Sonoma valley, and the warm hospitality of our hosts.  The Williamson’s Wines in-house chef, Tommy Stribling, created some wonderful, innovative dishes to match the wines, naturally using Herbie’s Spices.  His idea to combine Curry Mix with our Balmain and Rozelle Spice in a chicken curry was unexpected and totally amazing. (If you want to try it, replace one third of your curry powder quantity with Balmain & Rozelle Spice).

To see Herbie’s Q&A in California click on this link: Herbie’s Q&A 

A week in Mexico took us to our producers in the state of Vera Cruz.  We last visited them 22 years ago, when Herbie’s Spices was no more than a twinkle in our eyes, and at that time we were unable to see the vanilla orchids in flower.  The beautiful pale green blooms require human intervention to achieve pollination, as the little Mexican bee that nature provided to do the job is so rare that there are not enough of them to do the work required in commercial crops. So every vanilla bean that you buy is the result of a delicate operation using a slim pencil-length stick to gently move the membrane separating the male and female parts of the flower.  It looked a little like opening the flap of a tiny envelope and gently sealing it shut again.

To see a Vanilla Flower bring hand pollinated click on this link: Vanilla Flower Pollination

There is a false expectation that, when it comes to vanilla beans, bigger is better.  Not necessarily so – length of bean is an indication of the weather during the growing season, but it does not affect the flavour or quality of the bean.

In the town of Xico (pronounced Heeco), we met with the manufacturers of the famous Xico mole and a beautiful guajillo chilli paste, which forms the basis of several of the local culinary specialities.  We were interested to find that Barbacoa, (the origin of our word barbecue) is not a barbecue style as we know it, but rather a slow cook.  In our case, chicken thighs were encased with guajillo paste and a fresh avocado leaf in a foil parcel and steamed – quite delicious.

Whilst we are still on the subject of Mexico, we found some truly beautiful allspice berries (in limited supply) that we look forward to bringing to you in the near future.  Watch this space!  Also, we visited a local home, where Senora Suarez showed us her Mexican oregano.  This was interesting for us, as many customers over the years have searched for it.  We are happy to tell you that it is virtually identical to our own Australian oregano, so you can use Australian product safe in the knowledge that your end result will not be compromised.

We had just enough time to re-set our watches on Australian time after our overseas trip before we headed off to Darwin for the Territory Taste Food Festival, where we conducted two spice blending workshops each day of the weekend event.  If you’re a Food Festival tragic, keep your eyes open for this annual event – imagine a vibrant, interesting food festival that is not overcrowded and overpriced, with a stunning tropical setting.

What’s New at Herbie’s?

Apple Pie Spice, Pumpkin Pie Spice and Turkey Stuffing Mix

As a service to our American customers, both here in Australia and in other parts of the world, we have listened to their requests and have created Apple Pie Spice, Pumpkin Pie Spice, and Turkey Stuffing Mix, nicely timed to be available before the celebration date of Fourth of July.  Pumpkin to any European is known as a stock food, here in Australia we like to roast it or make pumpkin scones, but it’s definitely a dessert food on the American continent.  Pureed to a very smooth consistency, (most people use the canned version, available from specialty food stores), it takes on a completely different character … try it and enjoy it!  Apple Pie Spice and Pumpkin Pie Spice are both in a 40 g pack for $4.95; Turkey Stuffing Mix, a 15 gram pack is $3.80.

Strata-ing … it’s nothing to do with apartment blocks, it’s what happens when there are ingredients of different weight and texture in a blend.  Because we don’t use oils or additives to prevent this, the lighter particles (herbs and chilli flakes, for example) work their way to the top, leaving paprika, pepper, salt etc at the bottom.  If you have something like Salt and Pepper Squid, or Cajun Spice Mix, in your pantry, give the packs a good shake before you use them, to mix the ingredients into their proper place.

Thank you to those of you who have shown interest in our forthcoming return visit to India, scheduled for early next year.  We’re excited about it already and are delighted to say that the tour is now fully booked. We look forward to having lots of fun with old friends and new.

Winter Box of Ideas

We have enjoyed putting together the Winter Box of Ideas for you. (Remember, the Box of Ideas changes every single season to introduce new ideas for your repertoire.)  We have so many wonderful blends that sometimes a product can slip off the regular radar of family cooking.  Our fabulous Chinese Master Stock ball is one of these, and it has been a great pleasure to fill the house with the wonderful aromas of this rich and delicious stock whilst developing the recipes for the Box.  Now that the beneficial effects of Alleppey Turmeric are so widely known, we frequently have people asking how they can incorporate turmeric into their everyday diet.  So we’ve given some easy and tasty recipes to show just how easy it is.  Along with Master Stock and Turmeric, the box contains the lovely warm and earthy Cumin seed, and the spice blend Garam Masala, not only for Indian food but an all-purpose seasoning.  The Winter box is frosty white, and sells for $25.00 plus postage.

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

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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

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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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