Soup Kitchen Spice Kit

Sydney Spice Mix

• Originally called “Balmain & Rozelle” Spice, this is a unique blend of spices developed by Herbie for the Feast of Sydney.
• Other Common Names: Balmain & Rozelle Spice.
• Description & Use: Originally developed for a bit of fun to celebrate the ‘Feast of Sydney’ a food experience promotion organised by Tourism New South Wales, Herbie’s Spices Sydney Spice is a testament to the depth of Australia’s broad food heritage. It contains Asian spice flavours along with Indian, European and of course our own Australian native Lemon Myrtle.
  This spice blend adds a delicious taste to chicken, fish and lamb when sprinkled on to the meat about 10 minutes before cooking, whether grilling, barbecuing or baking. Sprinkle a little into stir-fried vegetables while cooking and then add a little coconut milk. The flavours in Sydney Spice compliment ‘white’ foods such as chicken, fish, potatoes, white sauces, and cauliflower florets!
• Blended and packed in Australia from imported and local ingredients.
• Nutrition information only applies to spice blend.
• Contains: Kaffir (Makrut) Lime leaves, Lemon Myrtle, Turmeric, Salt, Cumin, Ginger, Garlic, Chilli, Coriander Seed, Galangal, Caraway, Cayenne.
• Heat Level: 1 out of 10

Tempero Baiano Spice Mix

• 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

Chermoula Spice Mix

• Sprinkle this Moroccan spice blend onto lamb and chicken before cooking.
• Other Common Names: Moroccan Spice.
• Description & Use: Chermoula is a North African spice blend which, when sprinkled onto chicken and lamb before cooking, gives a spicy Moroccan flavour. Suitable for grilled, barbecued and roasted meat.
• Nutrition information is only for spice blend.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Cumin, Paprika, Onion, Turmeric, Cayenne, Garlic, Parsley, Salt, Pepper, Coriander Leaf (Cilantro).
• Heat Level: 3 out of 10

Berbere Spice Mix

• Sprinkle this traditional African spice blend onto meats before grilling, or add to soups and stews.
• Description & Use: Berbere spice blend is particularly delicious with mushrooms.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Sea Salt, Cumin seed, Coriander seed, Black Peppercorns, Ajowan seed, Fenugreek seed, Allspice, Ginger, Chilli, Nutmeg, Cloves.
• Heat Level: 2 out of 10

Tunisian Spice Mix

• 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

• Pea and Ham Soup
• Salmon and Prawn Noodle Soup
• Smooth Vegetable Soup
• Red Lentil and Spinach Soup
• Cauliflower and Broccoli Soup
• Berbere Spiced Mushroom Soup
• Pumpkin and Chermoula Soup
• North African Lentil Soup