Showing 109–120 of 145 results
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PINK PEPPER 10GM
$2.50Add to cartThese pink pepperberries are from the Schinus terebinthifolius tree. (SML PKT)
Other Common Names: Pink Pepper. Botanical Name: (Schinus terebinthifolius)
Description & Use: Dried pink peppercorns are not from the pepper vine, but come from a “Shinus” species of tree. These Shinus terebinthifolius peppercorns have a pine-like flavour which resembles Juniper and is different from true Pink Pepper (Piper nigrum) that is only ever sold in brine.
The berries on so-called pepper trees (Schinus molle, AKA S.areira) with frond-like leaves, that have been grown in Australia in parks and gardens for many years, have a mild toxicity and are not recommended for human consumption.
The S.terebinthfolius variety of culinary use has larger leaves, and is also found in parts of northern Australia.
The Pink Peppercorns we sell are considered safe to consume by FSANZ and the USFDA.
*NB: Discolouration of some peppercorns is an unavoidable result of steam sterilisation required by Australian Quarantine on importation.
Produce of Brazil packed in Australia.
Allergy Statement: Pink Peppercorns belong to the same botanical family as cashew trees.
Nutritional Information:Per 100gEnergy (kj)1563.0Protein (g)6.7Fat (g) Total7.7Carbohydrate (g)69.0Sugars (g)0.0Dietary Fibre (g)33.0Cholesterol (mg)0.0Sodium (mg)102Potassium (mg)0.0 -
POPPY SEED BLUE
$2.50 – $4.50Select optionsSprinkle over breads, cakes, biscuits and pasta dishes. (SML PKT)
Other Common Names: Blue Poppy Seed, White Poppy Seed, Maw Seed. Botanical Names: Blue Poppy Seed: (Papaver somniferum) White Poppy Seed: (P. somniferum var. album)
Description & Use: Although the Poppy Seeds of culinary use are gathered from the dreaded opium poppy, Poppy Seeds have no effective narcotic content. Blue Poppy Seeds are used mostly in European cooking while the slightly smaller white ones are a regular feature in Indian recipes. Both have a pleasing, nutty taste that goes well with breads, biscuits and cakes. A fiery Vindaloo Curry will get some of its texture from roasted White Poppy Seeds which grind to a rich, nutty paste.
Produce of Holland packed in Australia.
Warning: Some countries regard the importation of poppy seeds (even non-viable ones) as drug trafficking, so always check the destination regulations if you are taking them out of Australia.
Nutritional Information:Per 100gEnergy (kj)2231Protein (g)18.0Fat (g) Total44.7Carbohydrate (g)23.7Sugars (g)3.2Dietary Fibre (g)unknownCholesterol (mg)unknownSodium (mg)21.0Potassium (mg)unknown -
POPPY SEED WHITE 25GM
$2.50Add to cartUse in Indian cooking as a thickener and to give a pleasant, nutty taste to foods. (SML PKT)
Other Common Names: Blue Poppy Seed, White Poppy Seed, Maw Seed. Botanical Names: Blue Poppy Seed: (Papaver somniferum) White Poppy Seed: (P. somniferum var. album)
Description & Use: Although the Poppy Seeds of culinary use are gathered from the dreaded opium poppy, Poppy Seeds have no effective narcotic content. Blue Poppy Seeds are used mostly in European cooking while the slightly smaller white ones are a regular feature in Indian recipes. Both have a pleasing, nutty taste that goes well with breads, biscuits and cakes. A fiery Vindaloo Curry will get some of its texture from roasted White Poppy Seeds which grind to a rich, nutty paste.
Produce of India packed in Australia.
Warning: Some countries regard the importation of poppy seeds (even non-viable ones) as drug trafficking, so always check the destination regulations if you are taking them out of Australia.
Nutritional Information:
Per 100gEnergy (kj)2231Protein (g)18.0Fat (g) Total44.7Carbohydrate (g)23.7Sugars (g)3.2Dietary Fibre (g)unknownCholesterol (mg)unknownSodium (mg)21.0Potassium (mg)unknown -
RAS EL HANOUT 100GM
$4.50Add to cartAn exotic blend of spices for Moroccan tagines and spiced cous cous.
(SML PKT)Contains: Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris root, Bay Leaves, Caraway Seed, Cayenne, Cloves, Mace, Black Pepper, Brown Cardamom, Whole Kashmiri Saffron Stigma.Description & Use: Ras el Hanout is a classic blend used in Moroccan cooking.The name means ‘top of the shop’ or the very best spice blend that a spice merchant (Souk) has to offer.When Herbie developed this Ras el Hanout, he researched many traditional recipes and then came up with his own interpretation.Herbie did leave out the Spanish Fly and the Hashish, however the Herbie’s Spices Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice.To make a spiced cous cous, just add ½ a teaspoon of Ras el Hanout per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden colour.Sprinkle onto chicken and fish before cooking.Use in tagines of chicken and lamb.To learn more about Ras el Hanout click here: Ras el HanoutNutrition information (applies to dry spice mix only).Per 100gEnergy (kj)1504.19Protein (g)12.10Fat (g) Total13.13Fat (g) Saturated1.43Carbohydrate (g)44.47Sugars (g)14.68Sodium (mg)75.14 -
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SAFFRON CLR PWD 15GM
$2.50Add to cartThese premium quality pure stigmas have a classic ‘woody’ aroma & intense colour. One half gram pack contains approx 250 stigmas (SML PKT)
Botanical Name: (Crocus sativus)
Description & Use: The World’s most expensive spice, Saffron is the stigma that is plucked from a low-growing, purple-flowered crocus. There are only 3 Saffron stigmas per flower and 5 acres of Saffron plants yields somewhere between 500g and 750g of Saffron stigmas in a good year! Saffron that contains pale yellow threads is actually Saffron stigmas with the style attached. The style is the section that joins the stigmas into the base of the flower, and Saffron with yellow style is regarded as inferior to pure Saffron stigmas. Because of its high value Saffron is often adulterated with safflower petals, coconut fibre, cornsilk and any other similar looking material that the unscrupulous trader can pass off as Saffron.
For information about fake saffron see: This YouTube Video
Herbie’s Spices pure Saffron is available in two grades:
Kashmiri Whole Stigmas,which has the best colour, aroma and flavour and Iranian, which has a very good colour, is brittle and good for powdering, and has a slightly sweeter floral aroma and similarly floral taste.
Saffron has been so valued over the centuries because it is a water soluable dye. It is used to colour and flavour rice dishes such as paella and biryani. Use between 8 and 12 stigmas to colour 1 cup of rice. Soak the stigmas in warm water for about 15 minutes before adding with the Saffron and coloured water to a dish. -
SAGE RUBBED 20GM
$2.50Add to cartUse with rich and fatty foods such as pork, duck and goose. (SML PKT)
Other Common Names: Garden Sage, True Sage, Salvia. Botanical Name: (Salvia officianalis)
Description and Use: Sage is a hardy, -leaved perennial, which has a strong, distinct flavour that is reminiscent of Mixed Herbs. Sage is generally used with rich and fatty foods such as pork and goose, as the savoury astringency of sage creates an ideal balance to the rich food. Use sparingly in casseroles and with other savoury herbs in bread stuffings for poultry.Produce of Turkey packed in Australia.
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SEA SALT 400GM
$4.50Add to cartOften called Rock Salt, coarse sea salt crystals are for cooking and putting in salt grinders.
Description & Use: Rock Salt is in fact a large crystal form of sea salt from South Australia. The 2mm size crystals are suitable for using in salt grinders.Product of Australia
Nutritional Information:
Per 100gEnergy (kj)0.0Protein (g)0.0Fat (g) Total0.0Carbohydrate (g)0.0Sugars (g)0.0Dietary Fibre (g)unknownCholesterol (mg)unknownSodium (mg)38758Potassium (mg)unknown -
