Epicentre Spices

The Epicentre Spices at Herma’s

Today’s home cooks are exploring ethnic cooking and new culinary frontiers that go beyond the standard fare in their grocery aisles. Locally owned and operated, The Epicentre has sourced the finest quality herbs and spices, sorting and blending them by hand and packaging in small batches to assure freshness. The seamless metal tins keep out air and light that cause flavour loss.
All of Epicentre products are gluten free. They are all-natural with no fillers and no salt or low salt. There may be trace particles of nut products.

Spice Blends and Rubs

Chicken Love (spice rub)chicken-love A gentle and tasty seasoning blend for poultry luvin’ flavour. Mild ancho chiles with hungarian and spanish paprikas are lightened with lemon peel and traditional poultry seasoning herbs. Rub under the skin where possible and inside the cavity of a whole bird. Low salt.

Chinese Five Spice
This powerful blend of spices includes cinnamon, cloves, fennel, szechuan peppers and ginger. Flavour a stir-fry, try it with fruit or ice cream! No salt.
Garam Masala
A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It is also often used as a garnish. No Salt.

devilFire and Brimstone (spice rub)
We wanted to create the ultimate spice rub with more than heat, but wonderful flavour too. Australian pepperberry, Chipotle chiles, smoked paprika with crunchy crushed black and white pepper provide the heat, balanced with ancho chiles, cinnamon, cumin, oregano and other spices. Devilishly good! Low salt

everything-niceEverything Nice Premium Baking Spice
Everything Nice blends cinnamon, allspice, nutmeg, ginger, cloves, cardamom, mace and a hint of lemon. Use it to flavour pies, quick breads, spiced cakes or muffins. Lovely sprinkled on French toast and in the fall and winter it is a welcome addition to baked squash or cream soups. Perfect for apple or pumpkin pies (add 2-3 teaspoons per 9 inch pie). STIR A PINCH INTO COFFEE!! No salt

Herbes de Provence
Sweet French herbs and flowery lavender with Italian herbs and fennel, for roasting poultry, root vegetables or pork tenderloin. No Salt.

Jerk (spice rub & marinade)
An authentic Jamaican blend of tropical spices, fragrant with allspice, nutmeg, cinnamon and lime with an habanero kick. Equally good as a rub or marinade. It’s especially good with chicken or pork but can also add intense flavour to fish and is superb when dusted on shrimp. No Salt.

Madras Curry
A hot and tangy South Indian curry powder, excellent for eggs or meat curries, or to add interest and colour to soups, sauces, dips and stews. No Salt

Moroccan blend
With over twenty ingredients, a subtle balance is achieved forming a full-bodied seasoning. Used in tagine cooking, to season lamb, chicken or fish. No Salt

Premium Chile Powder
Only the choice pods of of seven varieties of chiles are finely ground into a deep, rich powder and combined with roasted cumin, cinnamon and other herbs and spices. While it clearly has a spicy kick, the emphasis is on balance and flavour! Use for the finest sauces or add zest to your favourite chili dish. Low Salt

truenorthTrue North (spice rub)
Real organic maple (not an artificial sweetner) mellows the kick of chipotle, cayenne, paprika and ancho chiles with Southwestern herbs and spices. Brilliant as a rub for pork, chicken, salmon or shrimp; it also adds rich flavour to bean dishes, salsas and grilled vegetables. Low salt.

Zydeco Dust (Cajun blackening spice rub)
For distinctive Cajun flavour use as a rub for seafood, meats or chicken. Traditionally this mix is used for “blackening” which seals in juices and forms a spice crust. It isn’t necessary to blacken to enjoy this great spice blend. Low salt

Hard-to-find Spices and Seasonings

Galangal (ground)
Galangal has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk.

Grains of Paradise (whole seeds)
The name alone sparkles. With a billowing aroma, and a slowly intensifying heat, its taste changes by the second. The heat lingers, but the spice remains pleasantly tempered with flavours reminiscent of jasmine, hazelnut, ginger and cardamom. Try it in dishes where black pepper would be used, cracking the grains and pressing into meats, or grind onto pastas or vegetables. Traditionally used in West African dishes.

Green Cardamom (whole)
This aromatic spice has a warm, spicy-sweet flavour. The seeds may be removed from the pods, or the entire pod may be fried to release its oils.

Juniper berries (whole)
Pine-like, spicy, refreshing and savoury, an excellent foil for rich, gamey or fatty foods. Try mixing it with wine for game, fish or chicken dishes.

Add to sweet dishes that contain cream for colour, fragrance and flavour. Try in short bread cookies, ice cream, honey, cakes and icings.

limeLime (ground)
Prepare to pucker! This ground lime is the most intense citrus flavour we’ve found. Throughout the Mid-East, ripe limes are boiled in salt water and sun-dried until their interior turns dark. The resulting spice, called loomi, is often used to impart a distinct sour tang to legumes, meat and rice dishes. We like to mix it with chiles, as a meat rub, or to add zip to Mexican dishes. WOW!

Lime Leaves
Combines well with rich coconut milk and hot chili spices. Grind the leaf to use in curry blends or use it whole in soups and stir fries.

Maple Granules
Real organic maple granules add a delicate hint of maple. When rubbed onto meats or fish it creates a light glaze when cooked or grilled – much easier to work with and less likely to burn than maple syrup. Uncooked, it has a crunchy texture adding dimension as a condiment when sprinkled on vegetables, sweets or even breakfast cereal..

Nigella seeds
Used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys.

Roasted Cumin (ground)
Dry-roasted cumin has a full-bodied, nutty flavour that is complementary to Indian, Mid-Eastern, Mexican and Malaysian cooking.

Smoked Black Pepper (ground)
It’s the new black! The deep, rich flavour of this pepper is created with real smoke over an oak and pecan fire. It is smooth and aromatic without the bitterness of regular ground pepper. A natural for the barbeque, it’s extraordinary on grilled meats and veggies or use as a finishing pepper.

Smoked Paprika – Dulce (sweet)
This mild smoked Spanish paprika (Pimentón de la Vera Dulce) has wonderful flavour and colour. Add a pinch to dressings or sauces. Good in marinades, soups, pototoes, beans or pulses. Rub over meats to be roasted or grilled.

Smoked Paprika – Picante (hot)
Hot smoked Spanish paprika (Pimentón de la Vera Picante) has a rich smoky scent and flavour adding depth, colour and a discreet kick of heat to a dish. Add to slow-cooked dishes or to potatoes, pulses, soups, pork, lamb, chicken or seafood.

Sumac (ground)
This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. Sprinkle liberally over rice, kebabs or fattoush salad.

staraniseStar Anise
This dried, star-shaped spice has a smokey, licorice flavour, making it a distinctive ingredient in Chinese braised dishes and Malaysian curries. We try to include some whole pods in each tin, though it comes mostly as pieces.

Szechuan pepper (whole)
From the Szechuan province of China, this mildly hot spice has a distinctive flavour and fragrance. Aka: fagara, sansho and Sichuan pepper.

Chile Powders

Aleppo Pepper (ground)
These moderately hot red chilies from Turkey and Syria are the preferred capsicum for authentic Mediterranean flavour and fragrance.

Ancho Chile (ground)
Rich, mild and slightly fruit-flavoured (hints of raisin and plum), the sweetest of the dried chiles. A basic ingredient for many Mexican sauces.

Chipotle Chile (ground)
This hot chile is actually a dried, smoked jalapeno. Use sparingly to add heat and an exquisite smokey flavour to a soup, salsa or sauce.

Jalepeno Chile (ground)
Fairly hot. This hard-to-find powder seems to go with just about anything. Use it to spice up chili, stews, enchilada sauces, rubs or marinades..

New Mexican Chile (ground)
A fairly mild chile powder, good for everything from beef to fish. Often used as a base for sauces and makes a great chili con carne.

Pasilla Chile (ground)
The pasilla negro chile has mild to medium heat with a berry flavour and herbal tones. Use in moles and cream sauces, soups, salsas and with meats.

Twisted Tongues (ground)
XXX rated blend of habanero and del arbol chiles with white pepper. Behind the heat is a fruity flavour that sparks up a soup, salsa, sauce or rub

Spice Collections

Each collection features seven hard to find spices, beautifully packaged in an embossed metal canister with tested recipes and suggested uses.

spicecollectionThe Asian Collection includes cassia bark, Chinese five-spice, galangal, kaffir lime leaves, lemon grass, szechwan peppers and star anise

The Indian Collection includes amchur, black cumin, fenugreek, garam masala, green cardamom, panch phoron and turmeric

The Mediterranean Collection includes Allepo pepper, kebsa spices, loomi, ras el hanout, spearmint, sumac and zatar

The Mexican Collection includes achiote, ancho chile powder, avocado leaves, canella powder, chipotle chile, epazote and Mexican oregano

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