Herbies Spices | Seriously Chilli Spice Kit

If you love the heat and flavour of chilli, food without it is a sad and lack-lustre experience. The spices in this kit, with origins from Mexico, China, India and Morocco, will bring a smile to your taste-buds with a delicious combination of fire and flavour. Seven fiery chilli combinations for the chilli devotee with six red-hot recipes – in a flame-red box.

Spice Kit Contains

• Vindaloo Curry Mix

  • The hottest and sharpest of curries, vindaloo is not for the faint-hearted.
    Other Common Names: Goan Curry.
    Description & Use: Vindaloo is a hot, sharp, tangy curry that is used most often with pork, although it is equally tasty with other meats. Use 2 tablespoons of spice mix to 500 grams of meat.

    Blended and packed in Australia from imported and local ingredients.

    Warning: Vindaloo Curry contains poppy seeds. Some countries regard the importation of poppy seeds (even non-viable ones) as drug trafficking, so always check the destination regulations if you are taking them out of Australia.
    Contains: Chilli, poppy seeds white, cumin seed, garlic, onion, mild paprika, cassia bark, ginger, amchur (green mango powder), black pepper, cloves, bay leaves, star anise.
    Heat Level: 7 out of 10

• Harissa Spice Mix

  • A fiery Tunisian blend that may be sprinkled on food or made into a hot paste. 
    Other Common Names: Tabil; Similar to Harissa, but hotter.
    Description & Use: Harissa is a fiery Tunisian paste, made predominantly from red-hot chillies, and used as an accompaniment to a wide variety of foods, in much the same way as the Italians use pestou, the Asians chilli sauce, and the Indians their lime pickles. Make as much harissa paste as you need at a time by simply mixing Herbie’s Spices Harissa mix with an equal amount of water, then just enough oil to create the consistency you desire. Delicious with North African rice and cous cous dishes, on cold meat sandwiches instead of mustard and with hommos on crusty bread. Fiery food lovers adore harissa sprinkled onto meats as a dry marinade before cooking.
    
    Blended and packed in Australia from imported and local ingredients.
    
    Contains: Red Chilli Flakes, Garlic, Mild Paprika, Caraway Seed, Coriander Seed, Cumin, Salt, Mint

    Heat Level: 8 out of 10 

• Chilli Lover’s Spice

  • A blend of chillies and spices that will give the tiredest palate a pleasing heat hit!
    Description & Use: Sprinkle on food for a spicy heat hit. Great when travelling!

    Blended and packed in Australia from imported ingredients.

    Contains: Chilli, cayenne pepper, paprika, white pepper, ginger.
    Heat Level: 7 out of 10

• Habanero Chilli

  • Deceptively hot, caramel-like, fragrant, delicious and not for the faint-hearted.
    Other Common Names: Aji, Red Pepper. Botanical Name: (Capsicum annuum).
    Description & Use: There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
    Chilli Habanero has the most heavenly fragrant aroma which is a signature of this chilli. Deceptively hot and not for the faint hearted.

    Produce of Mexico packed in Australia

    Heat Level: 10 out of 10

• Ancho Chillies Whole

  • A dried, whole Poblano Chilli with a fruity taste and mild heat.
    Other Common Names: Botanical Name: (Capsicum annuum).
    Description & Use: There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
    Chilli Ancho: Is a dried Poblano Chilli with a deep, well-balanced heat, and is one of the most-used chillies in Mexican cooking.
    Use in casseroles and whenever a mild heat and delicious fruity flavour is desired.
    
    Produce of Mexico packed in Australia.
    
    Heat Level:  4 out of 10

• Sichuan Spice Mix

  • A delicious blend of hot spices for making Sichuan chicken.
    Description & Use: When Herbie was managing a spice company in Singapore in the mid 1980s, the restaurant he visited most often specialized in Sichuan cuisine. His favorite dish was their chilli chicken, which was simply stir-fried with a combination of spices that resembled this Sichuan Chilli Spice Blend. Toward the end of cooking they threw on a small handful of fried dried long chillies—about a tablespoonful (20 mL) per 250g of chicken. This blend is a must for the chilli addict!
    Sprinkle 2 teaspoons per 500g of chicken or prawns while stir-frying. Add 1 tsp of sherry. Serve with rice.

    Blended and packed in Australia from imported and local ingredients.

    Contains: Paprika, Chilli, sugar, Sea Salt, Ginger, Garlic, White Pepper.
    Heat Level: 7 out of 10

• 32 Degrees Spice Mix

  • The Hunter Valley and Central Coast lie at 32 degrees South, and this spice blend, tangy and tasty, acknowledges the vibrant attitude of the region.
    Description & Use: Rub onto fish, chicken, pork and red meats. Use approximately 1/4 teaspoon of spice mix on each side when dry marinating steak, chicken or fish. You may wish to increase this amount depending on the amount of chilli heat you prefer. For an easy, tasty dip to accompany biscuits or seafood, add up to 2 teaspoons of 32 degrees spice mix to 1 cup of sour cream. Also great with jacket potatoes and sauteed mushrooms. Sprinkle over cheese on toast for a flavour and chilli boost.

    Blended and packed in Australia from imported and local ingredients.

    Contains: Paprika, Chilli, Sea Salt, Amchur, Ginger, Pasilla Chilli, Lemon Myrtle, Turmeric, Kaffir Lime leaves, Strawberry gum (olida). 
    Heat Level: 3 out of 10

With additional recipes including

• Sichuan-style Prawns
• Harissa Sauce
• Pork Vindaloo
• Seafood with Chilli Sauce
• Heavenly Haloumi at the Gates of Hell
• Quick Chilli Dip
• Mexican Chilli Soup