Showing 1–12 of 53 results
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CAJUN
$2.50 – $4.50Select optionsCajun Spice Mix is the best seasoning for making delicious Cajun Blackened fish or chicken (LGE PKT)
Contains: Paprika, Salt, Basil, Garlic, Onion, Black Pepper, Fennel Seed, Parsley, Cinnamon, Thyme, White Pepper, Cayenne.
Description & Use: A medium heat, spicy blend for seasoning meat before cooking. Using butter in this recipe adds to the blackening effect, which is caused by the burning butter.
Nutritional Information (Spice Mix Only):
Per 100gEnergy (kj)1025.5Protein (g)10.75Fat (g) Total4.74Fat (g) Saturated0.57Carbohydrate (g)43.52Sugars (g)6.97Sodium (mg)8436.07CAJUN BLACKENED CHICKEN OR FISH
(Serves 2)
2 fillets chicken breast or 2 fillets of a firm-fleshed fish such as ling
Herbie’s Cajun Spice Mix
2 tablespoons butterSprinkle the Cajun spice mix over both sides of the fillets, patting on firmly so that they are well coated. Heat the butter in a heavy-based pan – it needs to be hot, as the burning butter is part of the colouring and flavouring effect of Cajun. Cook the meat over moderate heat until done and serve immediately. (Alternatively, the meat can be cooked without butter on a grill or barbecue.)
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CARAWAY PWD 25GM
$2.50Add to cartCaraway Seed Whole seeds traditionally flavour breads and vegetable dishes. (SML PKT)
Other Common Names: Caraway Fruit, Persian Caraway, Roman Cumin, Wild Cumin. Botanical Name: (Carum carvi)
Produce of Finland packed in Australia.
Description & Use: Once used in love potions because it prevents lovers from straying! As proof of this the seeds were baked in bread and given to pet pigeons to keep them at home and not wander away. Caraway seed, like aniseed, was used by the ancient Egyptians, Greeks and Romans for its digestive properties and is delicious when used with all of the vegetables you would put aniseed in. Caraway is used in many European cheeses, the fresh anise and fennel notes helping to balance the fatty richness and robust flavours of smoked cheeses. Caraway flavours the liqueur ‘Kummel’ and is used in making gins and schnapps. Caraway is an important addition to that fiery Tunisian paste, ‘Harissa’ and features in the Herbie’s Spices Balmain & Rozelle Spice. -
CARAWAY SEED
$2.50 – $4.50Select optionsCaraway Seed Ground is used to flavour Garam Masala, Harissa Paste and European dishes. (SML PKT)
Other Common Names: Caraway Fruit, Persian Caraway, Roman Cumin, Wild Cumin. Botanical Name: (Carum carvi)
Produce of Finland packed in Australia.
Description & Use: Once used in love potions because it prevents lovers from straying! As proof of this the seeds were baked in bread and given to pet pigeons to keep them at home and not wander away. Caraway seed, like aniseed, was used by the ancient Egyptians, Greeks and Romans for its digestive properties and is delicious when used with all of the vegetables you would put aniseed in. Caraway is used in many European cheeses, the fresh anise and fennel notes helping to balance the fatty richness and robust flavours of smoked cheeses. Caraway flavours the liqueur ‘Kummel’ and is used in making gins and schnapps. Caraway is an important addition to that fiery Tunisian paste, ‘Harissa’ and features in the Herbie’s Spices Balmain & Rozelle Spice.Nutritional Information
Per 100gEnergy (kj)1393Protein (g)19.7Fat (g) Total14.6Carbohydrate (g)49.9Sugars (g)0.0Dietary Fibre (g)38Cholesterol (mg)0.0Sodium (mg)17Potassium (mg)1351 -
CARDAMOM BROWN POD 10GM
$2.50Add to cartThese brown cardamom pods contain a strong, smokey taste that is quite different from traditional green cardamom. (SML PKT)
Other Common Names: Bastard Cardamom, Black Cardamom, Elaichi, Winged Cardamom. Botanical Name: (Cardamomum amomum)
Produce of India packed in Australia.
Description & Use: Brown cardamom pods are dark brown in colour and are oval pods about 2.5cm long. The aroma is camphor-like and smokey, quite different to the better known green cardamom. Brown cardamom gives a delicious smokey taste to marinades for tandoori-style cooking and goes well in butter chicken. This is not interchangeable with green cardamom in recipes. -
CARDAMOM GREEN POD 10GM
$2.50Add to cartThese bright green cardamom pods yield many dark-brown seeds called ‘green cardamom seeds’. (SML PKT)
Other Common Names: Cardamom Seed, Cardamom Pods, Green Cardamom. Botanical Name: (Eletaria cardamomum)
Produce of Guatemala 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 -
CARDAMOM PWD 10GM
$2.50Add to cartThese cardamom seeds are little dark-brown seeds actually come from the green cardamom pod. (SML PKT)
Other Common Names: Cardamom Seed, Cardamom Pods, Green Cardamom. Botanical Name: (Eletaria cardamomum)
Produce of Guatemala 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 -
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 -
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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
