Showing 133–144 of 211 results

  • MUSTARD SEED YELLOW

    $2.50 – $4.50

    Add to vegetables such as cabbage while cooking and use in pickles and curries. (SML PKT)

    Botanical Names: Yellow Mustard (Brassica alba) Brown Mustard (B. juncea) Black Mustard (B. nigra)

    Description & Use: Many spice blends would be incomplete without this much used and ancient spice. Mustard is an annual herb which has been used since the earliest recorded history. An ingredient in the Indian spice blend ‘panch phora’ and used in many dishes for flavour and appearance. Black mustard (Brassica nigra) is almost identical to brown mustard and one is commonly substituted for the other. Yellow mustard (Brassica alba) is a larger seed and generally has less heat. It is however the traditional ‘condiment’ mustard that graces the tables of the Western world. The heat of mustard develops over time after coming into contact with water, thus when used as whole or crushed seeds in cooking, the flavour impact is greater than the heat. Mustard is regarded as a hot spice when used in blends. Brown mustard seeds are delicious in dishes as mundane as boiled cabbage!

    Produce of India packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    1963.61
    Protein (g)  
    24.94
    Fat (g) Total  
    28.76
    Carbohydrate (g)
    34.94
    Sugars (g)
    0.0
    Dietary Fibre (g)
    14.7
    Cholesterol (mg)
    unknown
    Sodium (mg)
    5.0
    Potassium (mg)
    700
    Select options

  • MUSTARD SEED YELLOW 220GM

    $4.50 Add to cart

  • NUTMEG PWD 20GM

    $2.50

    A premium grade, dark-brown, aromatic, high oil content, unadulterated nutmeg. (SML PKT)

    Other Common Names: Muskat, Muskatnuss.

    Botanical Name: (Myristica fragrans)

    Description & Use: Nutmeg and mace are contained within a yellow to light-brown fleshy fruit resembling a peach that grows on an evergreen tree. Nutmeg, regarded as a sweet spice, is used in sweet dishes, with fruit and in pastries. Compliments vegetables such as pumpkin, carrot and spinach. Mace however is more pungent and tends to be used in savoury dishes such as sauces for fish, in pickles and chutneys. When picked and cut open the blood red mace is removed and dried. The nutmeg with shell is dried until it rattles, the thin outer shell is then removed leaving the inner nutmeg. Whole mace is referred to as ‘blade’ mace. Whole nutmegs should be sound and unbroken with little or no evidence of worm activity. Avoid BWP’s (broken, wormy and punky nutmegs) being low grade, generally last-season material which is low in oil content and when ground yields a light brown powder. The volatile oil in nutmeg and mace contains small amounts of myristicin and elemicin, which are narcotic and poisonous, therefore they should be used sparingly. It is common to want to substitute nutmeg for mace, however this is not recommended as there is nothing like the real thing.

    Produce of Indonesia packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    2196.0
    Protein (g)  
    5.8
    Fat (g) Total  
    36.3
    Carbohydrate (g)
    49.3
    Sugars (g)
    0.0
    Dietary Fibre (g)
    20.8
    Cholesterol (mg)
    0.0
    Sodium (mg)
    16.2
    Potassium (mg)
    349.6
    Add to cart

  • NUTMEG WHOLE 15GM

    $2.50

    Whole nutmegs may be shaved or grated freshly over many dishes. (SML PKT)

    Other Common Names: Muskat, Muskatnuss. Botanical Name: (Myristica fragrans)

    Description & Use: Nutmeg and mace are contained within a yellow to light-brown fleshy fruit resembling a peach that grows on an evergreen tree. Nutmeg, regarded as a sweet spice, is used in sweet dishes, with fruit and in pastries. Compliments vegetables such as pumpkin, carrot and spinach. Mace however is more pungent and tends to be used in savoury dishes such as sauces for fish, in pickles and chutneys. When picked and cut open the blood red mace is removed and dried. The nutmeg with shell is dried until it rattles, the thin outer shell is then removed leaving the inner nutmeg. Whole mace is referred to as ‘blade’ mace. Whole nutmegs should be sound and unbroken with little or no evidence of worm activity. Avoid BWP’s (broken, wormy and punky nutmegs) being low grade, generally last-season material which is low in oil content and when ground yields a light brown powder. The volatile oil in nutmeg and mace contains small amounts of myristicin and elemicin, which are narcotic and poisonous, therefore they should be used sparingly. It is common to want to substitute nutmeg for mace, however this is not recommended as there is nothing like the real thing.

     

    Whole nutmegs are easily grated on this ceramic Nutmeg & Ginger Grater 

    Produce of Indonesia packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    2196.0
    Protein (g)  
    5.8
    Fat (g) Total  
    36.3
    Carbohydrate (g)
    49.3
    Sugars (g)
    0.0
    Dietary Fibre (g)
    20.8
    Cholesterol (mg)
    0.0
    Sodium (mg)
    16.2
    Potassium (mg)
    349.6
    Add to cart

  • ONION FLAKES

    $2.50 – $4.50

    Convenient slices of onion so a few spoons can be added without tears! (LGE PKT)
    Produce of USA packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    unknown
    Protein (g)  
    9.8
    Fat (g) Total  
    0.4
    Carbohydrate (g)
    82.0
    Sugars (g)
    unknown
    Dietary Fibre (g)
    16
    Cholesterol (mg)
    unknown
    Sodium (mg)
    72.9
    Potassium (mg)
    unknown
    Select options

  • ONION PWD

    $2.50 – $4.50

    Dissolves instantly in foods when an onion taste is desired. (SML PKT)
    Produce of USA packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    unknown
    Protein (g)  
    9.8
    Fat (g) Total  
    0.4
    Carbohydrate (g)
    82.0
    Sugars (g)
    unknown
    Dietary Fibre (g)
    16
    Cholesterol (mg)
    unknown
    Sodium (mg)
    72.9
    Potassium (mg)
    unknown
    Select options

  • Onion salt 250gm

    $4.50 Add to cart

  • OREGANO

    $2.50 – $4.50

    A strong tasting, dark-green rubbed leaf that gives excellent flavour. (SML PKT)

    Other Common Names: Rigani, Wild Marjoram.

    Botanical Name: (Origanum vulgare)

    Description & Use: This robust annual Mediterranean herb has a strong savoury aroma and characteristic flavour that is associated with Italian cooking. Add dried Oregano leaves to soups, stews and casseroles. It flavours spaghetti bolognese, pizza and most pasta dishes. A little oregano goes well in mashed potato and bean dishes.

    Produce of Greece Packed in Australia

    Nutritional Information:

    Per 100g
    Energy (kj)  
    1454.9
    Protein (g)  
    12.9
    Fat (g) Total  
    4.3
    Carbohydrate (g)
    64.0
    Sugars (g)
    0.0
    Dietary Fibre (g)
    39.0
    Cholesterol (mg)
    0.0
    Sodium (mg)
    27.6
    Potassium (mg)
    1668.8
    Select options

  • PANCH PHORAN 60GM

    $2.50
    An Indian version of ‘5 spices’, panch phora adds flavour to curries & indian recipes. (SML PKT)

    Other Common Names: Panch Phoron, Panch Poron, Panch Puran, Panch Phoran and Panch Phutana

    Contains: Brown Mustard, Nigella, Cumin, Fenugreek and Fennel Seeds.

    Description & Use: Panch Phora is a special blend of five seed spices, said to be of Bengali origin, a five spice blend that should not be confused with Chinese Five Spice Powder. The name comes from the Hindustani word for five which is ‘panch’ and ‘phora’ simply means seeds. Panch Phora is traditionally fried in oil at the commencement of making a curry. It is also delicious when fried with partially cooked potato cubes until they are golden brown and the seeds have stuck to them.

    POTATOES WITH INDIAN SEEDS

    4 medium sized potatoes, scrubbed or peeled
    1 tablespoon olive oil
    2 tablespoons Herbie’s Spices Panch Phora

    Cut the potatoes into four or six pieces each (about the size of a small new potato) and boil or microwave with a little salt until almost cooked. Drain well and pat dry between layers of paper towel to absorb excess moisture. Heat the oil in a pan and stir the seeds in the hot oil for 30 seconds. Add potatoes and cook on high heat, turning or tossing frequently until they are browned and well coated with seeds. Serves 4-6.

    Nutrition information applies to dry spice mix only.
    Per 100g
    Energy (kj)  
    1021.20
    Protein (g)  
    23.74
    Fat (g) Total  
    29.01
    Fat (g) Saturated
    0.61
    Carbohydrate (g)
    39.72
    Sugars (g)
    6.55
    Sodium (mg)
    50.96
    Add to cart

  • PAPPRIKA HOT

    $2.50 – $4.50

    Hot paprika is like a mild version of chilli. (SML PKT)

    Other Common Names: Sweet Paprika, Picante Paprika,. Botanical Name: (Capsicum annuum)

    Description & Use: Paprika is the name given to the sweet and only slightly hot members of the capsicum family. While chillies are used mostly for their flavour and heat, Paprika is most appreciated for its vibrant colour and agreeable, full-bodied flavour.

    Hot Paprika is like a very mild chilli powder and is a good substitute for chilli for those who do not like their food too hot.

    Heat Level: 3 out of 10

    Product of Spain packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    1209
    Protein (g)  
    14.6
    Fat (g) Total  
    12.9
    Carbohydrate (g)
    55.7
    Sugars (g)
    0.0
    Dietary Fibre (g)
    20.9
    Cholesterol (mg)
    0.0
    Sodium (mg)
    34
    Potassium (mg)
    2344
    Select options

  • PAPPRIKA SMOKED

    $2.50 – $4.50

    Paprika “Pimenton” smoked by a natural process in the La Vera region of Spain, highly aromatic & sweet. (LGE PKT)

    Other Common Names: Sweet Paprika, Mild Paprika, Smoked Paprika, Pimenton.. Botanical Name: (Capsicum annuum)

    Description & Use: Paprika is the name given to the sweet and only slightly hot members of the capsicum family. While chillies are used mostly for their flavour and heat, Paprika is most appreciated for its vibrant colour and agreeable, full-bodied flavour.

    Smoked Paprika is from the La Vera region of Spain. These sweet Paprikas are naturally wood-smoked before grinding, giving them a delicious, robust aroma and flavour. Use Smoked paprika in small quantities to give added depth of flavour to stews and casseroles. Add to paella, pasta dishes and pizza.

    Product of Spain packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    1209
    Protein (g)  
    14.6
    Fat (g) Total  
    12.9
    Carbohydrate (g)
    55.7
    Sugars (g)
    0.0
    Dietary Fibre (g)
    20.9
    Cholesterol (mg)
    0.0
    Sodium (mg)
    34
    Potassium (mg)
    2344
    Select options

  • PAPPRIKA SWEET

    $2.50 – $4.50

    Paprika “Pimenton” smoked by a natural process in the La Vera region of Spain, highly aromatic & sweet. (SML PKT)

    Other Common Names: Sweet Paprika, Mild Paprika, Smoked Paprika, Pimenton.. Botanical Name: (Capsicum annuum)

    Description & Use: Paprika is the name given to the sweet and only slightly hot members of the capsicum family. While chillies are used mostly for their flavour and heat, Paprika is most appreciated for its vibrant colour and agreeable, full-bodied flavour.

    Smoked Paprika is from the La Vera region of Spain. These sweet Paprikas are naturally wood-smoked before grinding, giving them a delicious, robust aroma and flavour. Use Smoked paprika in small quantities to give added depth of flavour to stews and casseroles. Add to pasta dishes and pizza.

    Product of Spain packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    1209
    Protein (g)  
    14.6
    Fat (g) Total  
    12.9
    Carbohydrate (g)
    55.7
    Sugars (g)
    0.0
    Dietary Fibre (g)
    20.9
    Cholesterol (mg)
    0.0
    Sodium (mg)
    34
    Potassium (mg)
    2344
    Select options