Herbies Spices | Cook It Slow Spice Kit

There are multiple benefits to cooking meat slowly. Firstly, you can use cheaper cuts of meat, which become meltingly tender with a long, slow cook. And a gently purring oven over many hours warms your home whilst the aromas of your forthcoming dinner make your mouth water. Cook up a storm on the weekend, and have an effort-free week of delicious pre-cooked meals. Mix and match with different spice mixes – for instance, do the beans with Curry Mix, and the lamb shoulder with Baharat. Vive la difference!

Spice Kit Contains

• Baharat

  • A blend also known as Lebanese 7 Spice, and Advieh.
    The flavour is round and full-bodied, sweet and astringent, yet with a satisfying and appetite-stimulating pepper bite. While each spice makes its own distinctive contribution and may leave one with a lingering hint of its individuality, no single flavour should dominate.
    Baharat adds a nuance of the exotic Middle East to winter warming dishes and is delectable rubbed onto lamb shanks that are browned in a pot and made into a casserole. Baharat compliments lamb so well, cutlets and even roasts are improved greatly when the meat is dusted with Baharat and a little salt to taste, allowed to dry-marinate in the fridge for an hour, and then cooked.
    Description & Use: Baharat may be best described as an exotic spice blend that fills your head with diverse aromas, is not hot, yet conveys all the romantic fragrances of everything that is spice. A traditional mix of Baharat, added to recipes in much the same way as Indians would add garam masla, is made by blending a well-balanced combination of sweet, pungent, hot and amalgamating freshly ground spices. The result is a beautifully balanced spice with a woody bouquet, aromatic bay-rum notes, mellifluous cinnamon/cassia sweetness, deep pungency and an apple-like fruitiness.
    
    Blended and packed in Australia from imported and local ingredients. 
    
    Contains: Paprika, Pepper, Cumin, Cassia, Cloves, Coriander Seed, Cardamom, Nutmeg.
    Heat Level: 1 out of 10

• Mole Poblano Spice Mix

  • Use this blend to make an authentic-tasting Mexican Mole Poblano (chicken with chocolate sauce).
    Description & Use: Mole poblano is the best known of all the Mexican mole sauces, and most often served at parties and celebrations. Its large variety of ingredients culminate in a complex, utterly delicious sauce, and it’s very easy to make.
    
    Blended and packed in Australia from imported ingredients.
    
    Contains: Pasilla and Chipotle Chilli, Cocoa, Salt, Cinnamon, Onion, Paprika, Aniseed, Black Pepper, Coriander Leaf, Cloves, Oregano.
    Heat Level: 2 out of 10

• Tempero Baiano

  • Use this traditional South American blend as a rub for beef or lamb when barbecuing.
    Description & Use: This traditional blend from the Bahia region of Brazil can be used  for spicing meats before cooking, or added to soups and vegetables.
    
    Blended and packed in Australia from Imported and local ingredients. 
    
    Contains: Parsley, nutmeg, turmeric, oregano, basil, black pepper, white pepper, chilli, bay leaves, sea salt.
    Heat Level: 2 out of 10

• Curry Mix with Whole Seeds and Spices

  • A full-flavoured, medium-heat curry that darkens and tastes delicious when roasted.
    Description & Use: A rich full-bodied curry with just a small amount of heat.
    
    Blended and packed in Australia from imported ingredients. 
    
    Contains: Coriander seed, Turmeric, Cumin, Paprika, Chilli, Mustard Seeds (yellow & brown), Cassia, Ginger, Pepper, Cardamom.
    Heat Level: 5 out of 10

• Bouquet Garni

  • A traditional herb blend that flavours soups, stews and casseroles.
    Bouquet Garni is available as this blend of herbs to put directly into cooking, or can be placed in Infusion Bags which are made from food grade muslin and can be removed at the end of cooking.
    Description & Use: Bouquet Garni simply means a ‘bunch of herbs’ and is the term used to describe this very special traditional collection of herbs that are tied together and placed into soups, stews and casseroles while they are cooking.
    
    Blended and packed in Australia from imported ingredients.
    
    Contains: Thyme, Marjoram, Parsley, Bay Leaves

• Ras el Hanout

  • An exotic blend of 23 herbs and spices for Moroccan tagines and spiced couscous.
    Other Common Names: Top of the Shop.
    Description & Use: Ras el Hanout is a classic blend used in Moroccan cooking. The name means ‘top of the shop’ or the very best spice blend that a spice merchant in the Souk has to offer.
    When Herbie developed this Ras el Hanout, he researched many traditional recipes and then came up with his own interpretation. Herbie did leave out the Spanish Fly and the Hashish! However the Herbie’s Spices Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice blend.
    
    Blended and packed in Australia from imported and local ingredients.  
    
    Contains: paprika, cumin, ginger, coriander seed, cassia, turmeric, fennel seed, allspice, cardamom green, dill seed, galangal, nutmeg, orris root, bay leaves, caraway seed, cayenne, cloves, mace, black pepper, brown cardamom, whole Kashmiri saffron stigma

With additional recipes for

• Mexican Slow-Cooked Pork
• Boeuf Bourginion
• Slow-Cooked Beef Cheeks
• Bean and Bacon Casserole
• Chicken and Honey Tagine
• Spicy Chicken and Cauliflower
• Lamb Shoulder with Feta and Olive Dressing
• Osso Bucco, Moroccan Style.