Showing 49–60 of 145 results

  • CORIANDER SEED

    $2.50 – $4.50

    When 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 seed

    Layer 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 100g
    Energy (kj)  
    1245
    Protein (g)  
    12.4
    Fat (g) Total  
    17.8
    Carbohydrate (g)
    55
    Sugars (g)
    0.0
    Dietary Fibre (g)
    41.9
    Cholesterol (mg)
    0.0
    Sodium (mg)
    35.3
    Potassium (mg)
    1267
    Select options

  • CUMIN PWD

    $2.50 – $4.50

    Often called ‘the curry spice’ ground cumin seeds are essential in curry making. (LGE PKT)

    Other Common Names: Jeera, kimyon, White Cumin, Black Cumin. Botanical Names: Cumin: (Cuminum cyminum) Black Cumin: (Bunium persicum)

    Description & Use: The seed of a small annual plant that looks similar to fennel when growing. Native to the Mediterranean and known for its characteristic ‘curry’ flavour. Features in Moroccan recipes, although often in smaller quantities than in Indian recipes. Ground cumin seeds are also an important ingredient in Mexican chilli powder, along with chilli and paprika. Whole cumin seeds will retain their flavour quite well, however when ground be sure to store carefully in a well sealed container. Good quality ground cumin seeds should be khaki in colour and the powder has an ‘oily’ feel. Due to the relatively high oil content, ground cumin can be dry roasted in a pan quite easily and without burning. Black cumin seeds are smaller than standard cumin, dark brown (not black) and are usually dry roasted before using. They are not to be confused with nigella seed (kolonji) which is often sold as black cumin.

    Produce of India or Turkey packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    1567
    Protein (g)  
    17.8
    Fat (g) Total  
    22.3
    Carbohydrate (g)
    44.2
    Sugars (g)
    unknown
    Dietary Fibre (g)
    10.5
    Cholesterol (mg)
    0.0
    Sodium (mg)
    167.8
    Potassium (mg)
    1787.5
    Select options

  • CUMIN SEED

    $2.50 – $4.50

    Often called ‘the curry spice’ ground cumin seeds are essential in curry making. (SML PKT)

    Other Common Names: Jeera, Kimyon, White Cumin, Black Cumin. Botanical Names: Cumin: (Cuminum cyminum)

    Description & Use: The seed of a small annual plant that looks similar to fennel when growing. Native to the Mediterranean and known for its characteristic ‘curry’ flavour. Features in Moroccan recipes, although often in smaller quantities than in Indian recipes. Ground cumin seeds are also an important ingredient in Mexican chilli powder, along with chilli and paprika. Whole cumin seeds will retain their flavour quite well, however when ground be sure to store carefully in a well sealed container. Good quality ground cumin seeds should be khaki in colour and the powder has an ‘oily’ feel. Due to the relatively high oil content, ground cumin can be dry roasted in a pan quite easily and without burning. Black cumin seeds are smaller than standard cumin, dark brown (not black) and are usually dry roasted before using. They are not to be confused with nigella seed (kolonji) which is often sold as black cumin.

    Produce of India or Turkey packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    1567
    Protein (g)  
    17.8
    Fat (g) Total  
    22.3
    Carbohydrate (g)
    44.2
    Sugars (g)
    unknown
    Dietary Fibre (g)
    10.5
    Cholesterol (mg)
    0.0
    Sodium (mg)
    167.8
    Potassium (mg)
    1787.5
    Select options

  • CUMIN SEED BLK

    $2.50 – $4.50

    Whole seeds are delicious when dry-roasted in a pan and added to Indian dishes. (SML PKT)

    Other Common Names: Jeera, Kimyon, White Cumin, Black Cumin. Botanical Names: Cumin: (Cuminum cyminum) Black Cumin: (Bunium persicum)

    Description & Use: The seed of a small annual plant that looks similar to fennel when growing. Native to the Mediterranean and known for its characteristic ‘curry’ flavour. Features in Moroccan recipes, although often in smaller quantities than in Indian recipes. Ground cumin seeds are also an important ingredient in Mexican chilli powder, along with chilli and paprika. Whole cumin seeds will retain their flavour quite well, however when ground be sure to store carefully in a well sealed container. Good quality ground cumin seeds should be khaki in colour and the powder has an ‘oily’ feel. Due to the relatively high oil content, ground cumin can be dry roasted in a pan quite easily and without burning. Black cumin seeds are smaller than standard cumin, dark brown (not black) and are usually dry roasted before using. They are not to be confused with nigella seed (kolonji) which is often sold as black cumin.

    Produce of India packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    1567
    Protein (g)  
    17.8
    Fat (g) Total  
    22.3
    Carbohydrate (g)
    44.2
    Sugars (g)
    unknown
    Dietary Fibre (g)
    10.5
    Cholesterol (mg)
    0.0
    Sodium (mg)
    167.8
    Potassium (mg)
    1787.5
    Select options

  • CURRY LEAVES 4GM

    $2.50

    The refreshing, citrus-like flavour of curry leaves are important in South Indian dishes. (SML PKT)

    Botanical Name: (Murraya koenigii)

    Description & Use: Curry leaves are actually the leaflets from a small tropical tree of the citrus family with shiny green leaves. Although used predominantly in curries, the fragrant citrus-like flavour compliments a curry rather than imparting the traditional curry taste. Herbie’s Spices curry leaves are highly aromatic and are grown and dried in Australia. To release the flavour, fry about 6 leaves in oil at the beginning of making a curry. Curry leaves are not to be confused with the decorative, grey-leaved curry plant that is not particularly pleasant to eat.

    Product of Australia.

    You Tube:    Curry Leaves Explained

     

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  • CURRY PWD HOT

    $2.50 – $4.50

    This Hemphill family recipe has been a favourite of cooks for over 50 years. (SML PKT)

    CURRY POWDER MEDIUM MADRAS
    Contains: Coriander Seed, Cumin, Turmeric, Fenugreek Seed, Ginger, Cinnamon, Chilli, Pepper, Cloves.

    Description & Use: Herbie’s Spices Medium Curry Powder is a classic Madras-style of Indian Curry with a mid-range heat level of 5/10. This curry is suitable for all recipes that simply state to ‘add x amount of curry powder’. The following recipe is one Herbie makes on Saturdays for Sunday night dinner.

    To make a Durban Curry Powder, simply add 1 Tablespoon of Kashmiri Chilli Powder to 1 Tablespoon of Curry Powder Medium Madras. This is a hot, fiery-red South African curry.

    Nutritional Information: (spice mix only)

    Sodium (mg)
    56.61
    Per 100g
    Energy (kj)  
    1466.4
    Protein (g)  
    12.56
    Fat (g) Total  
    14.06
    Fat (g) Saturated
    1.61
    Carbohydrate (g)
    32.49
    Sugars (g)
    15.94
    Select options

  • CURRY PWD MADRAS

    $2.50 – $4.50 Select options

  • CURRY PWD MALAYSIA

    $2.50 – $4.50 Select options

  • CURRY PWD MALAYSIA 150GM

    $4.50 Add to cart

  • CURRY PWD MEAT 50GM

    $2.50 Add to cart

  • CURRY PWD MILD

    $2.50 – $4.50 Select options

  • CURRY PWD ROASTED 50GM

    $2.50 Add to cart