Spice and Herb Bible

Ian “Herbie” Hemphill grew up immersed in the world of herbs and spices. His parents, John and Rosemary Hemphill, were pioneers of Australia’s herb and spice movement in the 1950s, laying the foundation for what would become a lifelong passion and career.

With more than fifty years of experience spanning public education, industrial spice brokering, manufacturing, and marketing, Herbie has become one of the most respected voices in the global spice community.

His acclaimed book, The Spice & Herb Bible, has earned international recognition. The second edition was co-winner of Best Reference Book at the International Association of Culinary Professionals Cookbook Awards in Chicago,

The third edition was named a finalist in the “Reference & Scholarship” category of the prestigious James Beard Awards—often called the “Oscars of the food world.”

More than simply a guide to seasonings, Herbie teaches that herbs and spices are tools for building flavor, balance, and entirely new culinary experiences—not simply heat. From bay leaves and lemon myrtle to vanilla beans and global spice blends, a thoughtfully stocked pantry opens the door to endless creativity.

At more than 800 pages, The Spice & Herb Bible is the culmination of a lifetime in the spice trade. Featuring 97 spice profiles, 33 spice blends, detailed photography, practical storage advice, and 125 recipes from Herbie’s daughter, Kate Hemphill.

This book demystifies the art of seasoning and invites home cooks into a world of flavors once reserved for restaurant kitchens.

Widely regarded as the definitive modern reference on herbs and spices, The Spice & Herb Bible remains an indispensable guide for curious cooks and culinary professionals alike.

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