Also known as Hing powder, it is often used as a substitute for garlic and onion. Asafoetida powder is made from white and milky resin from a species of giant Fennel. It has a unique smell and acidic flavor that disappear while cooking to leave a smooth and pleasant flavor similar to onion and garlic.
This wonderful collection of herbaceous, lemon and peppery native spices is truly unique and offers a new world of flavours and tastes which the average Aussie has not ventured to try. We encourage you to take a leap of faith and spice up your everyday sweet and savoury recipes with a little native flavour. We have put together a collection of recipes to get you started including a delicious Australian Christmas menu that will wow your friends and family but at the same time be reminiscent of traditional Christmas fare.
This is the perfect gift for the person who loves to cook and try new cuisines.
please note gift wrapping is not included
Ajwain seeds are also known as carom seeds or bishop’s weed and they’re a spice that’s been around for a long time. Ajwain seeds were pressed into ajwain oil, and were originally used in the Indian herbal medicine practice, Ayurveda. They were often used as a remedy for a lot of household illnesses, as well as for post-partum nursing mothers. Ajwain, or carom, was then co-opted into everyday cooking in order to enhance the nutritional and digestive benefits of dishes
The dried fruit is ridged and a dark green/khaki colour, which looks very similar to cumin (which is why it’s also referred to, sometimes, as Ethiopian cumin). Originally grown in West Asia, cultivation soon spread across the continent, mainly to India, and it’s now cultivated in most of the sub-continent, as well as parts of the Middle-East (Iran) and East Africa.
Australian Native BBQ Seasoning is a delicious combination of our native herbs seasoned with seaweed salt and native pepper berries is absolutely a wonderful surprise and marries so well with kangaroo. If you want to impress this year with friends then you have to give this one a try.
Use in sweet and savoury dishes for a zesty herbal and pepper kick.
Australian Native Peppermint gum grows in the woodlands and forests of South Eastern Australia and has peppermint flavoured leaves which are glossy grey to grey-brown. The essential oils in the leaves smell like Peppermint and Eucalyptus gum and taste slightly minty. Use in sweet and savoury dishes for an aromatic minty kick.
White Kunzea is a fragrant tiny leaf with hints of eucalyptus and citrus. Kunzea comes from Tasmania’s beautiful East Coast and makes a wonderfully aromatic tea when brewed. It grows wild and abundant in Freycinet and towards the northeast. White Kunzea pairs well with native pepper berry and wattleseed.
Aniseed Myrtle is a rainforest tree growing in some areas of North Eastern NSW Australia. The leaves are crushed releasing an aniseed (or licorice) aroma. The flavoured leaves are often used for flavouring desserts, sweet sauces, and preserves. It’s also popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.
Australian Wild Basil is a unique herb adding strong-sweet savoury characteristics that can enhance regular dishes bringing a fascinating Australian twist to traditional uses of basil. Its aroma is a pleasant mix of basil, mint, and sage flavours it can be used in any dish where sweet basil would be used, complementing any Mediterranean tomato-based dish
Australian Native Mint, also known as ‘Wild Mint’, is a smaller, more delicate version of the more well-known garden-variety mint. This native herb is as versatile as it is aromatic; Indigenous Australians have used this marvellous herb for centuries as flavoursome bush food, natural insect repellant and medicinal herb. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. A true taste of the Australian bush!
Australian Native Thyme is a national herb that’s origins date back centuries. It was previously used medicinally by Indigenous Australian’s however is now more-commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released. Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent edition to our Natives collection.
Australian Native Saltbush is one of Australia’s best and most versatile native herbs. Like many of our native herbs, Saltbush was originally used medicinally by Indigenous Australians to aid in the healing of wounds or burns. Today, Saltbush leaves are widely utilised in cooking to add a delicious savoury, salty flavour as a healthier alternative to regular salt. An authentic taste of the Australian bush and one of our most versatile and most-used in our Natives range.
Australian Native Pepper Berry Leaf, also known as ‘Mountain Pepper’ or ‘Tasmanian Native Pepper’, is one of Australia’s top native superfoods said to have four times the antioxidants of blueberries. This pepper is as delicious as it is healthy with a fruity peppery flavour that can be used in cooking or to season food when serving. Compared to our everyday pepper, Australian Native Pepper Berry Leaf has more of a herbal flavour and packs a spicer, sharper and hotter punch. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. An authentic taste of Australia.
Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
The Spice People