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 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. Early European settlers often called it the Five Spice Plant because of its delightful fragrant mix of basil, mint and sage. Australian native basil is a wild desert herb, which was an introduced species related to Asian Holy Basil, thriving in the drier regions of western Queensland and Northern Territory. 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 This herb can make a great substitute for regular basil to offer a native bush foods twist on common dishes.
Indigenous Australians used this plant for medicinal and ceremonial purposes. All of our blends are full of spices that are beneficial to 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.
100% dried Australian native dried basil leaves.
How to use:
Use in pasta sauces, casseroles, soups, broths, marinades, and meat seasonings, stir-fries and salads
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
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.
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.
The Mexican Habanero Chilli is the hottest variety of chilli from Mexico. They are an integral component in Yucatecan Mexican cuisine. With their fruity & floral aroma, it is a popular choice for adding a spicy citrusy kick to any dish. Dried Habanero Chilli is the perfect addition to any Mexican dish. For optimum results and flavour, re-hydrate the chilli in boiling water for 20 minutes before use.
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.