HERBS AND SPICES
GLUTEN FREE, PRESERVATIVE FREE HERBS, SPICES AND FOOD COLOURS
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Beet Root Powder (Beta Vulgaris) contains high levels of important vitamins, minerals and micronutrients. Rich in iron, potassium, magnesium, A, C, B1, B2, B3, B6, calcium, copper, phosphorous, sodium, iodine, boron, soluble and insoluble fiber. Beet Root is a rich source
of carbohydrates and protein and is one of the healthiest foods and a good source of natural sugar
.In powder form, beet roots can be used for various therapeutic uses and can also be used to flavor vegetables and juices such as carrots and celery. Its most important nutrient is the phytochemical betaine, which helps in the processing of fat in the liver. This prevents the accumulation of fatty tissues in the liver that helps prevent steatosis. Beet roots also help the kidney and gall bladder by cleaning them. It can also help the digestive tract and help prevent disorders such as jaundice, nausea, diarrhea and dysentery. When combined with carrot juice, it is effective in treating anemia.
CARDAMOM SEEDS GREEN WHOLE
product of Quatamala
Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. It is best to buy cardamom still in the pods, which are removed and discarded. You can also buy cardamom seeds however; they lose much of their flavor. Ground cardamom has even less flavor than the fresher ones. Most recipes usually call for green cardamom. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. Cardamom is more expensive than average spices. A little goes a long way. If a recipe calls for 10 pods that would equal 1 ½ tsp ground. Ground cardamom is readily available and found in grocery stores.
STAR ANISE,CLOVES, CHINESE CINNAMON,SICHUAN PEPPER,FENNEL SEEDS
Five spice may be used with fatty meats such as pork and duck. It is used as a rub for chicken, duck, pork and seafood, in recipes, or added to the breading for fried foods. Five spice is used in recipes for roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken.
Cinnamon is a spice that comes from the branches of wild trees that belong to the genus
"Cinnamomum" - native to the Caribbean, South America, and South east Asia.
Cinnamon has been consumed since 2000 BC in Ancient Egypt, where it was very highly prized. In medieval times doctors
used cinnamon to treat conditions such as coughing, arthritis and sore throats
used in Lola's Cinnamon Squares an essential spice.
Add to caster sugar for Cinnamon Sugar to sprinkle on donuts, buns and toast
Coriander is a pleasantly sweet spice with a lemony top note. It is commonly used in chili and curry dishes.
The coriander plant produces both a spice and an herb. The leaf is know as cilantro and when the plant goes to seed,
we harvest the coriander seed. Use the seeds for pickling or ground in curry pastes
Coriander is used in many types of ethnic cooking, such as Latino, Middle Eastern, and Indian.
In this country, it is also used to flavor cookies, pastries, breads, sausages and corned beef.
GROUND CORIANDER SEEDS
An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it's sometimes confused with. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder.
Cumin seeds, whose scientific name are an excellent source of iron, a mineral that plays many vital roles in the body. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Additionally, iron is instrumental in keeping your immune system healthy.
The thin, shiny, dark-green leaves of the South-East Asian tree Murraya koenigii are as important to Asian food as bay leaves are to European. But the two should not be substituted. Curry leaves are highly aromatic when fresh, and their unmistakable aromatic taste is quite unique. Dried leaves are inferior, but sometimes that is all that is available. Personally I feel that if you don’t have curry leaves, either fresh or dry, there is no acceptable substitute.
- Curry leaves are great with lentils, vegies, fish, coconut, turmeric and mustard seeds in slow-cooked curries, spice mixes and chutney.
Dried curry leaves are less pungent than fresh - if using dried, double the quantity.
Indian or Asian foods
Australian grown, a citrus taste for stir fries.
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice You'll get more flavour out of fennel seeds by grinding or dry frying them. To grind, either pound in a pestle and mortar, put them in a sealed bag and bash with a rolling pin or whizz up in a small, clean coffee grinder. To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently.
A subtropical plant grown for its nobby root (rhizome or underground stem). The root has tan skin, ivory to pale green flesh, and a peppery, slightly sweet flavor. Ginger is planted in August or September using the previous year's crop. Ginger takes about nine months to reach maturity. After the flowers appear, the tops begin to die, leaving the ginger rhizomes ready to harvest Ginger is a mainstay of Asian and Indian cooking and is used grated, ground and slivered. Ginger juice is the juice of the root. Candied or crystallized ginger is ginger cooked in a sugar syrup, while preserved ginger is in a sugar-salt mixture: both of these are used primarily for sweets and desserts. Pickled ginger, used as a palate cleanser with sushi, is ginger preserved in sweet vinegar.
Ground Ginger into your stir-fry for a taste sensation.
Lemon Myrtle is a native Australian tree growing naturally from Brisbane to Rockhampton
in a range of altitudes from 50 to over 800 m above sea level. The Sunshine Coast
and Proserpine area are identified as main areas of natural strands.
LEMON MYRTLE LEAVES WHOLE
Savoury or sweet foods, for cookies
or stir fry, marinades, oils.
Mixed spice occurs frequently in British cooking. It is a carefully blended spice mix which is bought ready made.
The warm spicy flavourings are found in many traditional British recipes,
particularly Christmas Cake,Christmas Pudding, Hot Cross Buns, and many other cakes, pies and baked goods.
Ingredients : allspice , ground cinnamon,nutmeg, cloves, coriander,ginger
A traditional herb blend to use in stuffing mixtures for poultry. Add to meat loaves and meatballs.
Use in savoury scones, breads and muffins. Add to soups, casseroles and pie fillings.
Add to pasta sauces or mince sauce.
Sprinkle in bolognese dishes.
Use for flavouring meatloaf, casseroles or stuffings.
Use to garnish mushrooms or vegetable casseroles.
10g-$3.50French tarragon a half hardy perennial herb that is native of southern Europe. It is frost tender - which may be one of the reasons that it is not particularly widely grown - French tarragon is easy to grow but rarely sets seeds. It is propagated by division, or from cuttings.
an essential ingredient for sauces such as bearnaise and Hollandaise
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange
and ginger, and while it is best known as one of the ingredients used to make curry,
it also gives ballpark mustard its bright yellow color.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a
deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the
Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron"
because of its deep yellow-orange color and has been used throughout history
as a condiment, healing remedy and textile dye
Tomato powder is a powder made from tomatoes which can be used to add tomato flavoring to various dishes. This product is made by turning fresh tomatoes into a slurry and spray drying the slurry. With spray drying, hot gas is forced through a liquid mixture, creating a fine powder of uniform consistency. The consistency of the powder can be adjusted by making small adjustments to the spray nozzle as necessary. The result is a highly concentrated powder which usually has a dull red color which is sometimes enhanced with coloring because
people expect it to be bright red. One way to use tomato powder is as a base for tomato paste. The powder keeps longer than most tomato paste, and allows people to mix up exactly as much as they need for a fresh, clear flavor. Tomato paste is used in a variety of sauces and soups, especially in Italian cuisine. Tomato powder can also be used to make tomato soups, or to fortify broths and pasta sauces if they have a weak tomato flavor and a stronger one is desired. Our product is preservative and colour free
Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Star anise is the seed pod of an evergreen tree (Illicium Verum) grown in southwestern China and Japan. It is about one inch high with eight segments and a dark brown rust color. Like regular anise, star anise gets its distinctive licorice taste from a chemical compound called anethol. However the two are not related botanically - star anise is a member of the Magnolia family
Star anise plays a key role in the slow cooked dishes that characterize
Eastern Chinese cuisine. Its licorice flavor enhances red cooked dishes, as well as eggs
simmered in black tea. Star anise is one of the spices in five-spice powder.
packed in Australia from product of Pakistan
Orange Blossom water, is a clear, perfumed distillation of fresh bitter-orange blossoms.
This essential water has traditionally been used as aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), but has more recently found its way into Western cuisine. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding cakes and Pan de muerto, and in the United States to make orange blossom scones and marshmallows. Orange flower water is also used as an ingredient in some cocktails,
It has been a traditional ingredient used often in North African as well as in Middle Eastern cooking. In Arab variants of baklava, orange blossom water is often mixed with the sweet syrup for flavor. Orange blossoms are believed to be used in this manner because they are seen as the traditional bridal flower and, therefore, symbolize purity (white, small and delicate). It is also added to plain water in the Middle East to mask high mineral content and other unpleasant flavors (e.g. those arising from storage in a qulla, a type of clay jug that keeps water cool in a manner similar to the zeer); some add the fragrance irrespective of the taste of the plain water.
Rose water has a very distinctive flavour and is used heavily in Persian and Middle east cuisine—
especially in sweets such as nougat, raahat and baklava. For example,
Rose water is used to give some types of Turkish delight their distinctive flavours.
Rosewater and pistachio cookies
Shortbread cookies with Rosewater Cream
The Cypriot version of mahalebi uses rosewater.[unreliable source?]In Iran, it is also added to tea, ice cream, cookies and other sweets in small quantities, and in the Arab world and India it is used to flavour milk and dairy-based dishes such as rice pudding. It is also a key ingredient in sweetlassi, a drink made from yogurt, sugar and various fruit juices, and is also used to make jallab. In Malaysia and Singapore, rose water is mixed with milk, sugar and pink food colouring to make a sweet drink called bandung. Rose water is frequently used as a halal substitute for red wine and other alcohols in cooking.Marzipan has long been flavoured with rose water. Marzipan originated in the Middle East and arrived in Western Europe by the Middle Ages; it continues to be served as a postprandial snack. Rose water was also used to make Waverly Jumbles. American and European bakers enjoyed the floral flavouring of rose water in their baking until the 19th century when vanilla flavouring became popular.
whole and broken pieces
Use as a natural colour for icecream an all foods.
Vanilla powder (also known as ground vanilla), takes the bean out of vanilla beans. It's made by grinding whole dried vanilla beans into a powder. No fuss, no muss, no leftover slit vanilla pods (after all, how many of those can you stick in the sugar jar?). You get pure vanilla flavor without the additional alcohol in extracts, and, unlike extracts, the powder can be added directly to warm liquids and the flavor will not dilute.
Best of all, you still can see the little flecks of vanilla in your dish. Be careful when purchasing, as some vanilla powders (including some popular brands) also contain sugar; read the label to be sure you are getting 100% pure vanilla powder. When baking, add vanilla powder with the dry ingredients. If your recipe calls for one teaspoon of vanilla extract, substitute one-half teaspoon of vanilla powder.
100% natural vanilla beans ground to a powder for easy
preservative and sugar free flavour. Use half the quantity of Extract.
from Mexico or Madagascar flavour ice creams and desserts. -
Vanilla is made by drying and curing the green, tasteless pod from a tropical, climbing orchid that is indigenous to South America. The curing process takes up to 3 months and by the time it is completed, a Vanilla Bean may have been handled from between 200 to 250 times!
Herbie’s Spices Gourmet Grade Vanilla Beans are graded according to flavour quality, not size and are moist, succulent, aromatic and full-flavoured. We source these from either Mexico or Madagascar depending on the quality of each season’s produce.
Add a whole Vanilla Bean to fruit during stewing, or slit the bean open and scrape out the millions of sticky seeds within and blend through ice-cream, unflavoured yoghurt or rich, thick cream.
Roasted ground Wattleseed has a diverse number of uses in the kitchen, from baking to thickening
of sauces and casseroles, to ice cream. By dark-roasting Wattleseed,
the most delightful aroma of nutty fresh roasted coffee is released and can be used
as a beverage or as an addition to chocolate or desserts, scones and damper