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| Herbies |
| The ancient and exotic world of herbs and spices. |
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Some would argue that herbs and spices make up some of the more important ingredients of a meal. Ian Hemphill and his wife Elizabeth run a store called Herbie's Spices which stocks around 350 herbs and spices.
After more than 30 years experience in the spice industry, Ian is widely known as "Herbie". Some rarities in their store include "barberry", a berry spice used in Afghan rice dishes and "file powder" which is used as a thickening agent in Creole gumbo dishes.
Definition: Spices are the buds, bark, roots, berries and aromatic seeds, whereas herbs are the leaves of the plants.
Tips on Cooking with Herbs and Spices:
The advantage of making your own spice blend is that it saves you time (in large quantities), and you know what the actual ingredients are. Shop bought spices often have MSG, salt, starches, artificial colours and flavouring added.
There are five characteristics found in spices. These are:
Sweet: (cinnamon, allspice, nutmeg, vanilla)
Pungent: (cloves, star anise, cardamom)
Tangy: (ginger, tamarind, sumach, kokam)
Hot: (pepper, chilli, mustard, horseradish)
Amalgamating: (coriander seed, fennel seed)
Make your own herb and spice blend by adding six parts paprika, four parts ground cinnamon, two parts ginger, one part ground cloves and half part black pepper and mix together. This general blend is a great additive in flavouring meat or fish. Variations can be used for casseroles and soups.
When forming a spice blend you need to achieve a "balance" between these or part of these groups. Do this with the simple rule of quantities (ranging from smallest to largest), in this order: hot, pungent, tangy, sweet and amalgamating spice.
Spice and Herb Tips:
Spice blends for vegetables should contain less hot and pungent spices. The opposite is true for meat dishes. Usually a blend will improve in flavour over the next two to four days after mixing. Dry herbs should be used for lengthy periods of cooking and fresh herbs used when cooking in a shorter time (eg. stir fry).
Store your herbs and spices away from heat, sunlight and high humidity. Delicate green herbs such as chives, parsley and dill are particularly sensitive and should be kept in a cupboard for the best colour retention.
Never shake herbs and spices out over a steaming pot, or moisture and condensation can form. Measure instead using a knife or spoon, away from the steam. For the same reason, never dip a wet spoon into your spice jar.
Grind your whole spices using a pestle and mortar, coffee grinder or standard pepper grinder. Clean your grinder before and after the process, by grinding a desert spoonful of rice. Pack spices away immediately after grinding to retain the flavour. Store in a glass jar with an airtight metal lid.
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More Info
Contact:
Herbie's Spices, 745 Darling Street, Rozelle NSW 2039.
Ph: (02) 9555 6035 Fax: (02) 9555 6037
Website:
http://www.herbies.com.au
Email: herbie@herbies.com.au
Herbies also conduct spice appreciation courses. Herbie's Spices are available through mail order.
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Disclaimer
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