Showing 73–84 of 211 results
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CUMIN SEED BLK
$2.50 – $4.50Select optionsWhole 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 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 -
CURRY LEAVES 4GM
$2.50Add to cartThe 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 – $4.50Select optionsThis 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)56.61Per 100gEnergy (kj)1466.4Protein (g)12.56Fat (g) Total14.06Fat (g) Saturated1.61Carbohydrate (g)32.49Sugars (g)15.94 -
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DILL LEAVES
$2.50 – $4.50Select optionsSometimes called ‘dill weed’. (SML PKT)
Other Common Names: Leaves: Dill Weed, Garden Dill, Green Dill Seeds: Dill Seed Botanical Name: (Anethum graveolens)
Description & Use: Dill is a delicate-looking annual herb with frond-like leaves which have an agreeable, refreshing, anise-like flavour. These filigree leaves are often seen garnishing seafood, especially smoked salmon. Dill flavours mayonnaise, tartare sauces and salad dressings. Dill seeds have a more robust flavour than the green tops and are used in pickles and chutneys, with vegetable dishes and in the exotic Moroccan spice blend, Ras el Hanout.
Produce of Israel packed in Australia.
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