Showing 37–48 of 145 results
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CHILLI PWD KASHMIRI
$2.50 – $4.50Select optionsOne of the reddest varieties of chillies, ideal for tandoori cooking for spicyness and colour. (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 Kashmiri: Kashmiri chillies do not necessarily come from Kashmir, however they are a popular Indian chilli with a very high colour content, making the food they are used in strikingly red. Heat level: 7 out of 10. Produce of India packed in Australia.
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CHILLI WHOLE 25GM
$2.50Add to cartOne of the reddest types of chillies, ideal for tandoori cooking for spicyness and colour. (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 Kashmiri: Kashmiri chillies do not necessarily come from Kashmir, however they are a popular Indian chilli with a very high colour content, making the food they are used in strikingly red.Heat level: 7 out of 10.
Produce of India packed in Australia.
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CHINESE FIVE SPICE
$2.50 – $4.50Select optionsA traditional blend of spices that enhances the flavour of stir-fry dishes and duck. (SML PKT)
Contains: star anise, fennel seed, cassia, pepper, cloves.
Description & Use: Chinese Five Spice powder is a classic blend of spices that compliments stir-fry dishes and grilled and roast meats. Sprinkle about half a teaspoon over 500g of vagetables, chicken or seafood while stir-frying. To season roast or grilled meats, rub on with a little salt 20 minutes before cooking.
Nutritional Information:
Per 100gEnergy (kj)1335.24Protein (g)14.03Fat (g) Total12.49Fat (g) Saturated0.38Carbohydrate (g)46.76Sugars (g)5.79 -
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CINNAMON BARK
$2.50 – $4.50Select optionsPieces of cassia bark flavour fruit desserts, Asian dishes and biryani. (SML PKT)
Other Common Names: Baker’s Cinnamon, Bastard Cinnamon, Dutch Cinnamon, Korintje Cinnamon, Botanical Name: (Cinnamomum burmanii)
Produce of Indonesia packed in Australia.
Description & Use: Often confused with cinnamon, cassia has a very sweet, pungent aroma and almost bitter taste when used to excess. This is what the majority of bakers use on cinnamon donuts, in apple strudel and in cinnamon spiced muffins. Cassia is also used in the United States and at one time was referred to there as Saigon Cinnamon. Highly perfumed, cassia is delicious in sweet dishes and we recommend blending it 50:50 with true cinnamon for best results.Nutritional Information:
Per 100gEnergy (kj)1480Protein (g)4.5Fat (g) Total2.2Carbohydrate (g)79.8Sugars (g)0.0Dietary Fibre (g)20.3Cholesterol (mg)unknownSodium (mg)10Potassium (mg)unknown -
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CINNAMON QUILLS
$2.50 – $4.50Select optionsThe fine inner layer of Sri Lankan (Ceylon) cinnamon that can be added to fruit compotes. (SML PKT)
Other Common Names: Ceylon Cinnamon, Cinnamon Quills (the best quality, inner layer of bark). Botanical Name: (Cinnamomum zeylanicum)
Description & Use: Cinnamon quills are 8cm lengths of tightly rolled, concentric layers of the very thin underneath layer of bark. This has been carefully peeled off cut branches and then rolled by cinnamon peelers into metre-long quills like a giant cigar. These long quills are then cut into the familiar short ‘sticks’. Cinnamon quills have an aromatic fragrance and can be put into stewed compotes of fruit, used to flavour gluwein, and curries. A centimetre broken up and put into a coffee plunger with the grounds gives it a delicately spiced flavour. Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.
Produce of Sri Lanka packed in Australia.
Nutritional Information:
The fine inner layer of Sri Lankan (Ceylon) cinnamon that can be added to fruit compotes. (SML PKT)
Other Common Names: Ceylon Cinnamon, Cinnamon Quills (the best quality, inner layer of bark). Botanical Name: (Cinnamomum zeylanicum)
Description & Use: Cinnamon quills are 8cm lengths of tightly rolled, concentric layers of the very thin underneath layer of bark. This has been carefully peeled off cut branches and then rolled by cinnamon peelers into metre-long quills like a giant cigar. These long quills are then cut into the familiar short ‘sticks’. Cinnamon quills have an aromatic fragrance and can be put into stewed compotes of fruit, used to flavour gluwein, and curries. A centimetre broken up and put into a coffee plunger with the grounds gives it a delicately spiced flavour. Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.
Produce of Sri Lanka packed in Australia.
Nutritional Information:
Per 100gEnergy (kj)1093Protein (g)3.9Fat (g) Total3.2Carbohydrate (g)79.8Sugars (g)0.0Dietary Fibre (g)54.3Cholesterol (mg)0.0Sodium (mg)26Potassium (mg)500 -
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CLOVE PWD 25GM
$2.50Add to cartAdd to cakes, biscuits and fruit puddings for a delicious spicy flavour.(SML PKT)
Other Common Names: Nelkin, Ting-Hiang Botanical Name: (Eugenia caryophyllata)
Description & Use: Cloves are the dried unopened flower buds of a tropical evergreen tree. They are picked when they begin to turn red at the base and are dried in the sun. Native to the Moluccas, introduced to China in 200 B.C.. Used to perfume the breath and as an antiseptic. Culinary uses include use in sweet spice blends for cakes and fruit to pickles, preserved meats and curries. Cloves are considered to be a pungent spice having a strong ‘antiseptic’ note that reminds many of us of the dentist! Good quality cloves should be intact, uniform in size and shape, dark brown with a lighter brown top to the bud and have no pieces of stem. Ground cloves are commonly adulterated with clove stem, which does have high oil levels but more fibre and less flavour than the buds. Cloves are generally used in small quantities, so buy small amounts and store well.
Produce of Indonesia or Madagascar packed in Australia.
Nutritional Information:
Per 100gEnergy (kj)1350Protein (g)6.0Fat (g) Total20.1Carbohydrate (g)61.2Sugars (g)unknownDietary Fibre (g)34.2Cholesterol (mg)0.0Sodium (mg)242.8Potassium (mg)1107.7 -
CLOVE WHOLE
$2.50 – $4.50Select optionsWhole cloves are the dried, unopened flower buds of a tropical, evergreen tree. (SML PKT)
Other Common Names: Nelkin, Ting-Hiang Botanical Name: (Eugenia caryophyllata)
Description & Use: Cloves are the dried unopened flower buds of a tropical evergreen tree. They are picked when they begin to turn red at the base and are dried in the sun. Native to the Moluccas, introduced to China in 200 B.C.. Used to perfume the breath and as an antiseptic. Culinary uses include use in sweet spice blends for cakes and fruit to pickles, preserved meats and curries. Cloves are considered to be a pungent spice having a strong ‘antiseptic’ note that reminds many of us of the dentist! Good quality cloves should be intact, uniform in size and shape, dark brown with a lighter brown top to the bud and have no pieces of stem. Ground cloves are commonly adulterated with clove stem, which does have high oil levels but more fibre and less flavour than the buds. Cloves are generally used in small quantities, so buy small amounts and store well.
Produce of Indonesia or Madagascar packed in Australia.
Nutritional Information:
Per 100gEnergy (kj)1350Protein (g)6.0Fat (g) Total20.1Carbohydrate (g)61.2Sugars (g)unknownDietary Fibre (g)34.2Cholesterol (mg)0.0Sodium (mg)242.8Potassium (mg)1107.7 -
CLOVE WHOLE 60GM
$4.50Add to cartWhole cloves are the dried, unopened flower buds of a tropical, evergreen tree. (SML PKT)
Other Common Names: Nelkin, Ting-Hiang Botanical Name: (Eugenia caryophyllata)
Description & Use: Cloves are the dried unopened flower buds of a tropical evergreen tree. They are picked when they begin to turn red at the base and are dried in the sun. Native to the Moluccas, introduced to China in 200 B.C.. Used to perfume the breath and as an antiseptic. Culinary uses include use in sweet spice blends for cakes and fruit to pickles, preserved meats and curries. Cloves are considered to be a pungent spice having a strong ‘antiseptic’ note that reminds many of us of the dentist! Good quality cloves should be intact, uniform in size and shape, dark brown with a lighter brown top to the bud and have no pieces of stem. Ground cloves are commonly adulterated with clove stem, which does have high oil levels but more fibre and less flavour than the buds. Cloves are generally used in small quantities, so buy small amounts and store well.
Produce of Indonesia or Madagascar packed in Australia.
Nutritional Information:
Per 100gEnergy (kj)1350 Protein (g)6.0 Fat (g) Total20.1 Carbohydrate (g)61.2 Sugars (g)unknown Dietary Fibre (g)34.2 Cholesterol (mg)0.0 Sodium (mg)242.8 Potassium (mg)1107.7 -
CORIANDER PWD 50GM
$2.50Add to cartWhen ground, the dried seeds of coriander blend well with most other spices. (LGE PKT)
Other Common Names: Leaf: Cilantro, Chinese Parsley, Japanese Parsley. Seed: The seed should always be referred to as Coriander Seed. Botanical Name: (Coriandrum sativum)
Description & Use: Coriander leaves have a distinct, clean, appetizing taste which is most often associated with Thai and other Asian cooking. The dried seeds are referred to as a spice and have a mild, lemon-like taste that compliments both sweet and savoury dishes. Ground coriander seeds are found in sweet mixed spice blends for cakes and biscuits as well as being used to thicken and flavour curries. Indian coriander seeds are pale green and have a flavour that is reminiscent of fresh coriander leaf.
Produce of Ukraine packed in Australia
MAY CONTAIN TRACES OF GLUTEN
CORIANDER APPLE CRUMBLE
(Serves 4-6)
This recipe is one of Herbie’s favourites and was created by his Mother, Rosemary Hemphill.6 peeled and sliced Granny Smith apples
4 Herbie’s Spices whole cloves
2 teaspoons Herbie’s Spices ground cinnamon
1 cup plain flour
half cup raw sugar
125g butter or margarine
2 teaspoons Herbie’s Spices ground coriander seedLayer the apple slices into a greased ovenproof dish and sprinkle with the cloves and cinnamon. Place the flour, sugar and ground coriander seed into a bowl, mix to blend, then rub in the shortening with your fingertips until the mixture is crumbly. Distribute the crumble evenly and lightly over the apples. Do not press it down. Bake in a moderate oven for about 30 minutes or until golden brown on top. Serve with cream, ice-cream or custard.
Nutritional Information: Spice Only
Per 100gEnergy (kj)1245Protein (g)12.4Fat (g) Total17.8Carbohydrate (g)55Sugars (g)0.0Dietary Fibre (g)41.9Cholesterol (mg)0.0Sodium (mg)35.3Potassium (mg)1267
