Showing 61–72 of 211 results
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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 -
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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 -
CORIANDER SEED
$2.50 – $4.50Select optionsWhen 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 -
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CUMIN PWD
$2.50 – $4.50Select optionsOften 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 100gEnergy (kj)1567Protein (g)17.8Fat (g) Total22.3Carbohydrate (g)44.2Sugars (g)unknownDietary Fibre (g)10.5Cholesterol (mg)0.0Sodium (mg)167.8Potassium (mg)1787.5 -
CUMIN SEED
$2.50 – $4.50Select optionsOften 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 100gEnergy (kj)1567Protein (g)17.8Fat (g) Total22.3Carbohydrate (g)44.2Sugars (g)unknownDietary Fibre (g)10.5Cholesterol (mg)0.0Sodium (mg)167.8Potassium (mg)1787.5
