Showing 25–36 of 145 results
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CARDAMOM SEED 10GM
$2.50Add to cartFreshly ground cardamom seeds at Herbie’s, this powder contains no fibrous pod material and is delicious in curries and with desserts. (SML PKT)
Other Common Names: Cardamom Seed, Cardamom Pods, Green Cardamom. Botanical Name: (Eletaria cardamomum)
Produce of Guatemala, processed and packed in Australia.Description & Use: Commonly referred to as green cardamom because the pods are bright green in colour and not to be confused with brown or large cardamom (Cardamomum amomum) mentioned above. Has a sweet eucalyptus like aroma that adds ‘fresh’ notes to spice mixes. The strong camphor-like flavour earns cardamom a position among the pungent spices and it is therefore used in small quantities. Native to the Western Ghats of India and Sri Lanka. Harvested from wild plants and not cultivated until 1800. Traded heavily by the Greeks in the 4th century B.C. The pods, seeds and ground seeds are used in curries and sweet spice mixes. Compliments vegetable and meat dishes. Traditional in Danish pastry. Cardamom pods are picked before fully ripe (ripe pods tend to split) and kiln dried. Greenest pods fetch the best prices. White cardamom pods (now rarely available) have been bleached with peroxide or sulphur dioxide and are not recommended. Variations in quality are generally due to post harvest drying/handling. Ground pods with seeds (having less flavour) are sometimes passed off as ground cardamom seeds. It is common for those following Asian and Indian cookbooks to confuse green and brown cardamoms. Brown has a distinct ‘musty-smokey’ flavour and green and brown cardamom are not interchangeable in recipes.
Nutritional Information:
Per 100gEnergy (kj)1303Protein (g)10.76Fat (g) Total6.69Carbohydrate (g)68.47Sugars (g)0.0Dietary Fibre (g)unknownCholesterol (mg)unknownSodium (mg)18.3Potassium (mg)unknown -
CAYENNE PEPPER 50GM
$2.50 – $4.50Select optionsCayenne pepper is a blend of hot chillies that yields a consistent heat, very hot, chilli powder. (SML PKT)
Other Common Names: Hot Chilli Powder Botanical Name: (Capsicum frutescens)
Description & Use: Cayenne pepper is said to get its name from the Cayenne region of French Guiana, however all chillies are indigenous to Central and South America. Cayenne pepper is actually a blend of hot chillies that are mixed to give a consistent heat chilli powder, that has a heat level of about 8 out of 10. Use with care whenever a really hot chilli bite is required. Great on cooked eggs instead of black pepper! Produce of India packed in Australia.
Nutritional Information:
Per 100gEnergy (kj)1314Protein (g)12.3Fat (g) Total16.8Carbohydrate (g)54.7Sugars (g)0.0Dietary Fibre (g)34.2Cholesterol (mg)0.0Sodium (mg)1010Potassium (mg)1916 -
CELERY SEEDS 50GM
$2.50Add to cartUse celery seed ground with salt to season seafood and vegetable juices. (SML PKT)
Other Common Names: Smallage, Wild Celery. Botanical Name: (Apium graveolens
Description & Use: Collected from a plant that bears little similarity to the edible vegetable, celery, celery seeds are small, pale-khaki seeds with a strong bitter taste. Use in pickles and chutneys, mix with salt to season seafood and add to tomato juice, especially when making a Bloody Mary. Produce of India packed in Australia.
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CHAI (TEA) MASALA 30GM
$2.50Add to cartChai spice is a traditional blend of exotic spices to flavour tea and coffee. (SML PKT)
Contains: Black pepper, ginger, green cardamom, cassia, long pepper, cloves, amchur.
Description & Use: For a mildly spiced Chai Tea, add 1/4 of a teaspoon of Chai Spice, per cup to the teapot with black tea leaves. Allow to infuse for 5 minutes (the spice will settle) and serve. Sugar and milk are optional, depending on your taste preferences.
For a powerful, head-clearing brew – add 1 teaspoon of Chai Spice for each cup of tea.
Nutritional Information:
Per 100gEnergy (kj)1400.5Protein (g)14.75Fat (g) Total8.5Fat (g) Saturated1Carbohydrate (g)47.25Sugars (g)11.5 -
CHAT MASALA 35GM
$2.50Add to cartChaat Masala is a spiced salt that is used in Indian cooking. Compliments potato & vegetable dishes. (SML PKT) May contain traces of gluten due to manufacturing practices.
Contains: Cumin, Salt (Black Salt & Sea Salt), Fennel Seed, Amchur Powder, Garam Masala (Fennel, Caraway, Cinnamon, Cardamom, Cloves, Pepper), Asafoetida (compounded with rice flour), Chilli.
Description & Use: Chaat Masala is used in Indian cooking to season potatoes and vegetables. Curries salted with Chaat Masala will develop a deliciously authentic flavour. Use the same quantity of Chaat Masala as salt to season seafood.
Nutritional Information:
Per 100gEnergy (kj)987.55Protein (g)9.87Fat (g) Total11.16Fat (g) Saturated0.72Carbohydrate (g)24.93Sugars (g)12.37 -
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CHILLI PWD CHIPOTLE 15GM
$2.50Add to cartDeliciously smokey, chipotle chilli is a substitute for ham in vegetarian soups. (SML PKT)
Other Common Names: Aji, Red Pepper. Botanical Names: Mild Chillies: (Capsicum annuum) Hot Chillies: (Capsicum frutescens) Fruity Chillies: (Capsicum baccatum) Extra Hot Chillies: (Capsicum chinense) Hairy Leaved Chillies: (Capsicum pubescens)
Description & Use: There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
Chilli Chipotle: A delicious smoked, dried jalapeno. Use in soups, stews and casseroles. Vegetarians find them an excellent substitute for ham in vegetable soup.May be used as a substitute for Merken chilli powder used in Chilean cooking.
Heat level 6 out of 10.
Produce of Mexico packed in Australia.
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