BBQ Spice Kit

May 18, 2009 posted in General

BBQ Spice Kit Six premium grade spices and unique spice blends (Balmain & Rozelle Spice, Chermoula Spice Mix, Smokey BBQ Spice, Ras el Hanout Super, Guacamole Mix and Greek Seasoning) are in this kit specially designed for barbecues. Nothing is more quintessentially Australian as the backyard Barbie.   Enjoying the company of friends while lunch or dinner sizzles on the hotplate or griddle is what the weekend

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News & Events

May 18, 2009 posted in General

We have now released all our class dates for 2015. Be quick to reserve a spot as classes are quickly filled. Frequently we hear people saying they are confused about the use of spices and worried about ruining a meal if they experiment with them. It’s not really all that difficult, so Herbie’s have put together three Spice Sessions to help you to get more out of

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Classes

May 18, 2009 posted in General

Frequently we hear people saying they are confused about the use of spices and worried about ruining a meal if they experiment with them. It’s not really all that difficult, so Herbie’s have put together three Spice Sessions to help you to get more out of spices and find some exciting new flavours for your cooking. Classes are all held at Herbie’s premises in Rozelle (See

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Some Examples Of Spicing Familiar Dishes

May 18, 2009 posted in General

Say you want to give four lamb chops a Moroccan flavour. Start with small amount of a pungent spice that is characteristic of Moroccan cuisine, a teaspoon of ground cumin seed. To this add a little tangy spice to tantalize the taste buds, a teaspoon of ground ginger. Next we want a little heat, but not everyone likes hot food, so add a quarter

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How Do I Confidently Use These Spices?

May 18, 2009 posted in General

Start by using a recipe that sets out the specific quantities of each spice, smell it as you add it and be conscious of the contribution it is making to the recipe. When you eat the meal, think of the spices you added and see if you can recognise them in the final taste. You will be surprised at how quickly your awareness the

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What are the main spice flavours?

May 18, 2009 posted in General

Spices can be grouped into five basic categories. These are; sweet, pungent, tangy, hot, and amalgamating. The way we use these and the amounts we put into cooking are governed by these characteristics. Examples of the different types of spices are; Sweet: cinnamon, allspice, nutmeg, vanilla Pungent: cloves, star anise, cardamom Tangy: ginger, tamarind, sumach, kokam Hot: pepper, chilli, mustard, horseradish Amalgamating: coriander seed,

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How Should Spices Be Used?

May 18, 2009 posted in General

Often and with enjoyment! When you have a basic understanding of the various spice flavours and how they complement different foods, you can use your own creativity and taste instincts to experiment with a whole range of combinations. There are also some simple application methods which, depending on your level of confidence and how busy you are, make the daily use of spices rewarding

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Storage Tips

May 18, 2009 posted in General

Your Herbie's product has been packed in a top quality, high barrier bag with a resealable zip seal, so make sure that it is always properly zipped closed after use. Alternatively, you can buy Herbie's spices in an attractive glass jar which features a top quality metal cap with a compound seal to keep the flavour in. Ground spices lose their flavour quicker than

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What is the best way to store spices?

May 18, 2009 posted in General

Because the flavours in spices and culinary herbs are held in the volatile oils, it is essential that they are stored in the correct way so that the flavours do not escape. Firstly, spices must be packaged in high-barrier, good quality materials. This applies to all spices whether whole or ground, however the quality of the package is most critical for ground spices as

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What Gives Spices Their Flavour?

May 18, 2009 posted in General

Through spices, nature provides an incredible variety of colours, textures, aromas and flavours that add interest and depth to our meals. The many and varied flavours in spices are held in the volatile oils that naturally occur in spices. Some of these flavours are apparent in the fresh spice, for example in ginger. Other spices either change or only develop their true flavour on

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How Are Spices Harvested?

May 18, 2009 posted in General

The majority of spices are still harvested in the way they have been for centuries, by hand! Most of the developments in the spice industry have been with respect to growing and post harvest treatment such as grading and cleaning.

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Where Do Spices Come From?

May 18, 2009 posted in General

Most spices are grown in the tropical regions of the world, with some thriving in the cool misty highlands. Many of the seed spices come from more temperate areas, such as coriander seed, which is grown in Northern India, Africa and the wheat producing areas of South Australia and Western New South Wales.

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What Are Spices?

May 18, 2009 posted in General

Spices are the buds, bark, roots, berries and aromatic seeds that are harvested for use in flavouring cooking. Herbs are the leaves of plants, so when we use coriander leaf we refer to it as a herb, however when we use coriander seed we say we are using a spice. Even the tiny filaments of saffron are referred to as a spice. Saffron is

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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.

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