Mixed Herbs – Mild – 25g

$3.45

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132 In stock

132 in stock

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Weight
25G

Product description

Mixed herbs is a common and popular blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.

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Flavour Notes:

Traditionally, a Mixed Herb blend is comprised of only sage, marjoram and thyme, however, we have added basil and rosemary for a new modern twist. It has a great, fresh and delicate flavour and floral aroma and is a convenient way to add a complex array of flavours to a dish.

Culinary Notes:

This versatile herb blend works in just about any dish across just about all cuisines. Add to your pasta sauces, soups and stews to take them to the next level or make a simple herby salad dressing or meat marinade by combining with olive oil, salt and pepper and a dash of acid like lemon juice or red wine vinegar.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Made from imported and local ingredients including; thyme, sage, marjoram, rosemary, and basil.

country of origin:

Australia

Ingredients:

Dried mixed herbs, Mediterranean herbs

How to use

  • Add them towards the end of cooking to retain its flavour
  • Use to flavour poultry, casseroles, stuffing and meat dishes such as meatballs
  • Use to flavour pasta sauces, bread, marinades, butter, salad dressings and vinegar
  • Use in vegetables, omelettes and cheese dishes
  • Add a tsp to olive oil and balsamic for an easy delicious dressing
  • 1tbsp of dried mixed herbs is the equivalent of 1 large handful of fresh herbs

The Spice People FAQs

To enhance the flavor of Mixed Herbs, consider blooming them in oil or butter before adding other ingredients to your dish. This technique helps release the essential oils in the herbs, intensifying their aroma and flavour.

Mixed Herbs should be stored in an airtight container in a cool, dry place away from direct sunlight to preserve its flavor and aroma. It’s best to use it within six months to one year for optimal freshness.

Yes, Mixed Herbs can be used as a substitute for fresh herbs in many recipes, especially when fresh herbs are not available. As a general rule, use about one-third to one-half the amount of dried herbs compared to fresh herbs called for in a recipe.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.