Herbies Spices | Vegetarian Spice Kit

Choosing vegetarian options should not equate to eating bland or uninteresting food. The spice blends and spices in this kit will bring out the best in your ingredients, and all your meat-eating friends will be saying, ‘I’ll have what she’s having!’

Spice Kit Includes

• Barberries

  • Tiny, bright-red, dried berries with a sharp, acidic taste. Used in Afghan and Persian rice dishes.
    Other Common Names: European Barberry, Sowberry, Berbery, Pipperidge Bush, Holy Thorn, Zareshk. Botanical Name: (Berberis vulgaris).
    Description & Use: These are the dried, ripe berries from a species of berberis, however beware for many berberis varieties may are poisonous, and under no circumstances should be eaten. Note that Berberis vulgaris is safe for human consumption.
    The berries are cherry-red in colour and resemble a small, red currant. The flavour is pleasantly acidic and somewhat fruity. Appreciated for their high citric acid content, barberries are used in Afghan rice dishes and feature in Persian cuisine.

    MAY CONTAIN PEANUTS AND TREE NUTS.

    Produce of Iran packed in Australia.

• Persian Spice Mix

  • An exotic blend of spices that compliments seafood & chicken.
    Description & Use: This exotic blend of aromatic spices compliments seafood & chicken when sprinkled on as a dry marinade before pan-frying, grilling or barbecuing. It is particularly delicious when used in fish casseroles with tomatoes, fresh dill and coriander leaves.

    Blended and packed in Australia from imported and local ingredients.

    Contains: Pepper, Cumin, Turmeric, Cardamom, Salt, Amchur (Green Mango powder).
    Heat Level: 1 out of 10

• Brazilian Spice Mix

  • A mushroom lover’s delight. This spice blend can be used as a seasoning and a rub on meats.
    Description & Use: Sprinkle on mushrooms while sauteeing or barbecueing. 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.

    Blended and packed in Australia from imported and local ingredients.

    Contains: Paprika, Ginger, Salt, Garlic, Onion, Cumin, Coriander Seed, Coriander Leaf, Allspice, Cinnamon, Pepper, Chilli.
    Heat Level: 1 out of 10

• Sumac

  • A dark purple, Middle Eastern spice that compliments Tomato & Avocado.
    Other Common Names: Elm Leaved Sumac, Sicilian Sumac, Sumach, Summak, Sumak. Botanical Name: (Rhus coriaria).
    Description & Use: Do not attempt to identify and gather Sumac yourself, as there are many varieties of the Rhus family that are poisonous, and can create severe allergic reactions in some individuals. Sumac of culinary use comes from a tree that grows in the Middle East. Sumac spice is the flesh and skin of the berry that is harvested when crimson. The hard seed that remains after the flesh is rubbed off, looks like a coriander seed and has little flavour compared to the outer flesh, which gets its acidity from Malic Acid, the same as in green apples. Sumac has a delicious, fruity, lemon-like tanginess. Sprinkle over salads, particularly avocado and tomato, and use to season white meats during cooking. Sumac forms a tasty crust when coated onto lamb joints before cooking.

    Produce of Turkey packed in Australia.

    Allergy Statement: Sumac trees belong to the same family as cashew trees.

    Contains: Sumac, Salt

• Sambar Mix

  • Makes the delicious Indian lentil and vegetable broth known as Sambar. Serve with rice.
    Other Common Names: Lentil & Vegetable Stew.
    Description & Use: Sambar is a wonderfully tasty lentil soup, that is ladled over rice and often accompanies curries in South Indian and Sri Lankan cooking. Sambar powder makes a delicious coating on seafood, simply dust the fish with Herbie’s Spices Sambar Powder, and then pan fry until cooked.
    Nutrition information applies only to spice blend.

    Blended and packed in Australia from imported and local ingredients.

    Contains: Coriander Seed, Chana Dhal (Besan Flour, Chick Pea Flour), Cumin Seed, Black Pepper, Salt, Fenugreek Seed, Amchur, Brown Mustard, Chilli, Cinnamon Quills, Turmeric, Curry Leaves, Asafoetida (compounded with rice flour).
    Heat Level: 2 out of 10

• Lentil and Dhal Spice

  • Add flavour to any carbohydrates with this tasty blend.
    Description & Use: This Dhal (Daal) Masala adds flavour to all legumes and carbohydrates. This tasty spice blend is based on traditional Indian Dhal recipes.

    Blended and packed in Australia from imported and local ingredients.

    MAY CONTAIN GLUTEN due to manufacturing practices.

    Nutrition information applies only to spice blend.

    Contains: Cumin Seed, Coriander Seed, brown Mustard Seed, Garam Masala (Fennel, Caraway, Cinnamon, Cardamom, Cloves, Pepper), Turmeric, Ginger, Asafoetida (compounded with Rice Flour), Chilli, Garlic
    Heat Level: 1 out of 10

• Tunisian Spice

  • A tasty North African spice mix, milder than Harissa.
    Description & Use: Rub onto meats and vegetables before cooking or follow the recipe on the pack to make a great vegetarian hotpot.

    Blended and packed in Australia from imported and local ingredients.

    Contains: Paprika, Garlic, Caraway Seed, Coriander Seed, Cumin Seed, Sea Salt, Chilli, Turkish Spearmint.
    Heat Level: 1 out of 10

With additional recipes for

• Slow Roasted Tomatoes
• Couscous with Vegetable Sauce
• Persian rice
• Rosti
• Vegetable Sambar
• Tunisian Lentil Hotpot