Infuse your dishes with the robust warmth of Pepper Berries, earthy tones of Wild Thyme or the fresh, delicate aroma of Rivermint or the zesty tang of Lemon Myrtle or subtle sweetness of Wattleseed. Click here to browse our extensive range of Australian native herbs and spices and let your imagination run wild as you fuse these homegrown wonders with your favourite recipes.
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Embark on a culinary adventure down under with our unique selection of authentic Australian spices. These spices bring the true essence of the land to your kitchen. Try our favourites including: lemon myrtle, saltbush and hibiscus flower
Experience the flavours of Australia without leaving your home. Our selection of Australian spices is curated to bring you the distinctive taste and aroma that this vibrant continent is known for. Whether you’re making a traditional dish or trying something new, our spices will add a twist that’s uniquely Aussie.
Our collection of Australian spices is carefully selected to provide a culinary experience that’s both exotic and comforting. While we source globally to ensure a broad range of flavours, each spice is chosen for its ability to evoke the essence of Australian cuisine. The result is a spice range that enhances your cooking with a dash of Aussie spirit.
Our Australian spices are versatile and easy to incorporate into a myriad of dishes. Whether you’re grilling, baking, or stir-frying, a dash of our spices will transport your taste buds. Transform your everyday meals into an exotic feast with the spices that celebrate Australia’s rich culinary diversity.
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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.
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.
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.
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.
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