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.
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 flavored leaves are often used for flavoring desserts, sweet sauces, and preserves. It also is popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.
Use in sweet and savory dishes for an aromatic licorice flavor.
Traditionally used for weight loss, lactation, and stomach complaints. Aniseed Myrtle is also high in anethole (among a host of other benefits!), which is a compound known to treat conditions such as acid reflux, intestinal cramps, colic, flatulence, and anorexia.
All our herbs and spices 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.
100% dried Australian native Aniseed Myrtle leaves.
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.
Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Sesame Seeds White are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. The seeds can have different colours including white and black. Sesame Seeds White are hulled seeds, with an earthy, nutty flavour, soft texture, and aroma of lightly caramelized milk, vanilla, and honey. For this reason, they are better suited for sweeter recipes such as cakes and sesame bars and are the most popular used in cooking. White seeds are sprinkled on bread & biscuits. The ground form makes delightful sweet desserts including halva. They are popular due to its distinctive flavour especially in European, South Middle East and Asian cuisine, while sesame seeds Black are used in East Asian cuisines in both dishes and as a garnish. We also stock Sesame Seeds Black.