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Most Popular
Aleppo Pepper
$4.90
Ground
35g
Whole
15g
30g
Chilli Ancho Whole
$6.00
Whole
30g
Guacamole Spice Mix
$4.60
Spice Blend
25g
Spice Blend
40g
Shichimi Togarashi
$5.40
Spice Blend
35g
Spice Blend
45g
Ground
70g
35g
Whole
28g
Ground
25g
Chilli Chipotle Powder
$7.50
Spice Blend
30g
Ground
55g
35g
70g
Ground
30g
60g
Star Anise Whole
$4.85
Whole
15g
Ground
40g
More from the blog
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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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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 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.
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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 makes Cochin-style Barbecued Seafood.
Ian “Herbie” Hemphill visits South India, and makes Cochin Style Seafood at Brunton’s Boatyard Hotel in Cochin. Watch on YouTube.
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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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