NEWSLETTER: Autumn 2000

March 01, 2000 posted in Newsletters

Herbie Gets Over Writer’s Block

The end of the old millennium and the beginning of the new one has been cause for much celebration. In our case, the celebration was even greater when Herbie delivered the manuscript of his forthcoming book to Pan Macmillan in January. Customers often ask us for “The definitive book on herbs and spices,” and although there are some very good books about herbs and some good ones about spices, there is nothing that really fills the bill as the definitive book, that has the answers to all your questions. Take any herb or spice … say, fennel or star anise … and ask what is its taste, where did it come from, how do you use it, what does it smell like, and other questions. This new book, due out in October, will have all the answers.

Out of Africa

Inspired perhaps by the dawn of a new century, we’ve been busy creating some exciting new blends. Adventurous cooks are already beginning to look beyond Moroccan and Middle Eastern foods and wondering what new flavours they can try. We have detected an interest in continental Africa, with new cookbooks highlighting this area and new cafes in some of Sydney’s trendier areas featuring African food. We’ve created our own blend of Berbere, a coarse grind of cumin, coriander seed, black pepper, salt and other spices, which brings a touch of the exotic sub-continent to grilled chicken and red meats. Try using it like a curry powder to make a tasty stew, using chicken, tomatoes and roasted capsicum strips – it’s fabulous.

African cooking often uses large amounts of a single spice like paprika or ground coriander– for instance, you can make a Berbere paste by roasting 3 teaspoons of Berbere mix and puree-ing with a small minced onion, a garlic clove, salt and 3 tablespoons of red wine. To this you add a good cup or more of paprika, a cup of water, and extra cayenne pepper to taste, then stir it over moderate heat for about 15 minutes until the onion puree is cooked. (You don’t have to memorize this – it is on the back of the pack!) You will probably feel sure that you have overdone the paprika, but this is the correct amount! This dark red, thick mixture can then be refrigerated for up to six months, and used by the spoonful as a rich, spicy alternative to tomato paste.

Herbie Masters a Chinese Master Stock

Last year, Herbie and the legendary chef Cheong Liew shared a combined presentation on spices at Brisbane’s MasterClass. Herbie was entranced by Cheong Liew’s master stock – a muslin bag about the size of a rockmelon, filled with magical and mysterious aromatic spices. Although busy with the abovementioned book much of the time last year, he has finally fulfilled his mission to create a Chinese master stock base of his own. More modest in size than Cheong’s, our spice mix, including star anise, licorice root, ginger, szechuan pepper, allspice, fennel seeds and other spices, fills a muslin bag about the size of a nectarine. This infusion ball is simmered in water, sugar and soy sauce for an hour to create a rich and aromatic stock that will make you (and your neighbours!) go weak at the knees. You can keep the stock in the fridge for some time, and use it to baste pork, chicken or duck. Keep the ball of stock spices in the fridge too, and use it several times. Some of you may have seen Cheong Liew using his master stock on his segment from Tasting Australia on ABC television in January.

Another Salt Mystery Solved

Many customers ask what makes Kosher salt different to ordinary salt, so we asked the experts. Basically most salts are Kosher but if they have any free-flow agents or additives (such as iodised salt) they are not. Whether a salt is Kosher or not makes no difference to the flavour.

Best Before?

We were a bit alarmed before Christmas when a customer noticed “Best Before 03/01” on the label of something and remarked to her friend that it would have to be used before the third of January. We hope that most people realize that the best-before date is written the same as your credit card expiry date, so 03/01 is March 2001.

Cholesterol and Coconut Milk

Customers often wistfully ask whether the coconut powder that we stock has less fat and cholesterol than coconut milk. The answer, sadly, is no – only the water is removed. Understanding that many of us want to use coconut milk for all those wonderful South-East Asian and Indian dishes, but don’t want the bad elements, we have finally procured pure coconut extract. This is not imitation flavouring, but the real thing. A teaspoon to a cup of any kind of milk makes a perfect flavour equivalent to coconut milk, and it is your choice whether you use skim milk, low-fat evaporated milk (which delivers the creamy mouth-feel of coconut milk) or ordinary cow’s milk. We’ve put it in a 100ml bottle and the price is $25.50 – it looks expensive, but that’s a lot of one-teaspoon servings – and positively medicinal for your cholesterol and your waistline! It’s also available in the small 25ml bottle for $7.85.

On the subject of bottles, we have also put Rose Water and Orange Blossom Water and Vanilla Extract in the 100ml bottle in response to your requests. The prices are $6.25, $6.25 and $15.25 respectively.

More New Blends From Herbie

What else is new at Herbie’s? There’s a Jamaican Jerk Seasoning, containing ground allspice, chilli, pepper, ginger and thyme that you traditionally mix with onions, garlic and rum to use as a marinade. Being a bit on the time-poor side sometimes, we just rub the seasoning straight onto chicken breasts and pan-fry. (Incidentally, the term Jamaican Jerk Seasoning is traditional, and has nothing to do with jerk beef.) And finally, for those who have been searching, we now have dried mandarin peel.

Isn’t it wonderful how many different and utterly entrancing flavours can be created with a few spices? Happy Spicing

Herbie and Liz

Explore All
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The Mystique of Baharat Spice Blend

Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has

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Herbie’s Spices Newsletter Winter 2023

When we started our operations on the Central Coast of NSW, it was a sleepy area in many ways.  How things have changed in 20 years!  We are pleased to announce that we have joined the vibrant Central Coast Maker’s Trail. Whether you have a few hours or an entire weekend to explore the Central Coast, the Makers Trail is the perfect adventure. This
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Herbie’s Spices Newsletter Summer 2022 – 2023

Isn’t it surprising how quickly the seasons revolve?  Our hearts go out to those who have suffered immensely from the floods and wild weather in so many states.  For those more fortunate, we continue to eat and enjoy each other’s company.  Whether we’re celebrating Christmas, or just being together with loved ones on any other day of summer, food is always an important part
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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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What is Mastic?

Mastic is the name given to the resinous gum that exudes from the scored bark of the Gum Mastic Tree. There are many varieties of mastic trees (Pistacia lentiscus) in the Mediterranean and Middle East, yet most of the world’s production of gum mastic comes from the “Protected Designation of Origin” trees (P. lentiscus var. Chia) that grow on the Greek island of Chios. The name
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Herbie’s Kitchen Monthly Update March 2024

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN   Welcome to the March recipe newsletter, with our favourite recipes for a spice-filled Easter.  For those off on a camping or self-catering adventure, check out our Happy Campers Spice Kit for some spicy shortcuts and holiday recipes and ideas.  You can see all the Easter category recipes HERE.     EASTER BREAKFAST PUDDING This take on
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Herbie’s Spices Newsletter Autumn 2024

Isn’t it wonderful that our Australian eateries, even in country towns, offer a wide and diverse range of cuisines?  It’s taken for granted that we have a choice of Italian, Turkish, Chinese, Thai, Korean, Indian, and so many more, thanks to the migrants who have chosen to live here and share their fabulous food with us. Mexican is becoming popular, but seems to be
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Herbie’s Kitchen Monthly Update February 2024

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN   We've been inspired by the recent Lunar New Year to revisit our favourite Chinese-inspired dishes. Spices are an essential part of Chinese cuisine.. the unmistakeable aroma of Star Anise, or the numbing effect of Sichuan Pepper and the bite of hot dried Chilli. We have a variety of blends to make your favourite dishes with ease.  For younger
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Herbie’s Kitchen Monthly Update January 2024

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN   HAPPY NEW YEAR! We hope everyone had a wonderful festive season and that you are enjoying the Australian summer.  This month we have some spicy salads for you - whether it's to pack and take to work, have as a side to a bbq, or to have as a simple dinner on a warm evening. Spices
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Pepper and Salt

In India, Pepper is the King of Spices and Cardamom the Queen! Recipes say "Season to taste" and people ask "With what?" Answer: to season always means with salt. We were visited by a lovely customer, David. David wanted to know what are the best peppercorns, and all the food shops he visited told him that they had all kinds of salt, but "Yeah,
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What’s so Special About Aleppo Pepper?

Besides being a popular spice for Yotam Otolenghi, Aleppo Pepper is becoming the go-to chilli for many cooks and food lovers. Why would a style of chilli be called a pepper? After all it is not a peppercorn! Let’s start with a bit of background. You may recall that Christopher Columbus was sailing west to get to the Indonesian spice islands, because he guessed

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Herbie’s Spices Newsletter Summer 2023 – 2024

It’s about this time of year that we wonder where the year has gone.  It seems only last week that we packed away the Christmas decorations, and now – already!! – it’s time to be decking the halls, jingling the bells, and spicing all sorts of Christmas foods from pudding and cake to mulled wine and ham.  If you’ve not yet done your cake
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Herbie’s Kitchen Monthly Update November 2023

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN The countdown is on!  This month we're giving you some delicious recipes that you can make now to get ahead for entertaining or gifting. If you are starting to plan Christmas Day, our Christmas Feast Spice Kit has 8 packs of premium Herbie's Spices and 12 festive recipes.  From spiced cocktail biscuits, to ham, to mulled wine
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Herbie’s Kitchen Monthly Update October 2003

LATEST RECIPES FROM KATE AT HERBIE’S KITCHEN For people with intolerances or special diets, spices are an excellent way of adding flavour when avoiding a variety of other ingredients Our Recipe Page has a handy check box for vegetarian, vegan, nut free, dairy free, gluten free, keto, paleo, low-fodmap and healthy eating categories (please bear in mind we are not trained in nutrition, and

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Herbie’s Kitchen Monthly Update September 2003

LATEST RECIPES FROM KATE HEMPHILL AT HERBIE’S KITCHEN Longer evenings are just beginning, and depending on where you are, perhaps you’re eating dinner outside already.  It’s also a time that we look to lighter fare (although to us curry is definitely a year-round meal); with crunchy salads, fresh seasonal veg, and grills on the menu. Check out our Al Fresco Dining Spice Kit, which

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Herbie’s Spices Newsletter Spring 2023

Have you discovered our Black Garlic Powder?  In our house it adds a delicious umami to so many things … like sprinkled over buttered toast, topped with scrambled eggs.  If you already have this delicious product in your pantry, you will have noticed that it tends to go into a hard lump after a few months.  This is because it’s simply black garlic, ground,

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