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Australian Native BBQ Seasoning – 15g

Original price was: $4.99.Current price is: $3.49.

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157 In stock

157 in stock

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Weight
15G

Product description

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.

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Flavour Notes:

This clever blend of herbs showcases Australian Native flavours at their best. With sweetness from the herbs, freshness from natives like lemon myrtle and peppermint gum, umami notes from the seaweed and garlic and a warm hum from pepper berries, our native BBQ seasoning adds a perfectly balanced flavour to various dishes.

Culinary Notes:

This unique blend, developed exclusively by The Spice People, can season almost anything and add a native twist to your favourite dishes! Roast, BBQ, grill, or add a finishing sprinkle; this versatile blend has so many seasonings and flavours in one handy package.

Health Benefits:

All of our blends are full of spices that benefit 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:

Australian-grown and harvested herbs and spices are wakame seaweed, pepper berries, mustard, coriander, lemon myrtle, native thyme, white kunzea, saltbush, peppermint gum, river mint, and Australian-harvested sea salt. Additional non-Australian-grown spices are garlic powder and onion powder.

Country of Origin:

Australia and imported ingredients

Other Names or Spelling:

Bush tucker, native herbs and spices, Indigenous bush tucker

How to use

  • Rub over a leg of lamb before roasting for an Aussie twist on a classic
  • Mix with honey and a little lemon juice and drizzle over freshly grilled halloumi
  • Sprinkle over salads, meats or rice dishes for a finishing garnish
  • Add a spoonful to hot water for a warming, healing tea for colds or add to your favourite herbal tea blend to add a minty flavour
  • Use 1tbsp to 500g of protein
  • Use at the beginning of cooking as a flavour base, or as a finishing seasoning in place of salt and pepper

The Spice People FAQs

Australian Native BBQ Seasoning offers a flavourful combination of savory, smoky, and herbal notes with hints of native Australian bush spices. It provides a unique and aromatic taste that complements grilled dishes.

Yes, Australian Native BBQ Seasoning can add a unique flavour to various dishes beyond barbecue. It can be used to season roasted vegetables, stir-fries, soups, stews, or even sprinkled on snacks like popcorn for extra flavour.

You can experiment with mixing Australian Native BBQ Seasoning with other herbs and spices to create custom seasoning blends tailored to your taste preferences. It can complement various flavours and ingredients, allowing for creative culinary exploration.

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.