Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.
With a fresh fragrance of creamy lemon and lime and a very versatile lemony and tangy flavour, Lemon Myrtle is native to Australian soil with a wonderful citrus flavour and aroma. It complements many dishes such as fish, chips, chicken, roast vegetables and ice cream or sorbet.
The lemon myrtle leaves contain many essential oils that have antimicrobial compounds. Lemon myrtle also is a powerful antioxidant and anti-virus agent. It is high in minerals like calcium, zinc and magnesium, and it has a healthy helping of vitamins A and E. One of its modern applications is for treating throat disorders, due to infection or irritation.
Lemon Myrtle is a fragrant herbal and ideal substitute for fresh lemongrass
It can enhance the flavour of beef, chicken, baked fish, pasta, grilled meats, seafood, rice dishes, infused in macadamia or vegetable oils, and made into hot or iced tea.
Also, as a lemon flavour substitute, it can be used in milk-based foods like cheesecake, lemon-flavoured ice-cream and sorbets. It can be also used in other desserts like cookies, cakes and muffins to satisfy a sweet tooth.
When combining with mango, it makes a great marinade for prawns.
It's a good choice to add flavour to spice rubs and marinades, flavoured vinegars, salad dressings, dips, breads, sauces, and even pancakes.
It should not be cooked for more than 10-15 minutes, otherwise it will destroy the delicate lemon notes and it can develop an unpleasant bitterness and eucalyptus flavour will dominate.
Lemon Myrtle must be used sparingly, about 1/2 teaspoon to 500g of meat, carbohydrates or vegetables.
Take your loose leaf chai with you. Just add your chai spice into the bag and pull the drawstring.
Recycleable muslin cloth bags are easy to fill with tea leaves herbs and spices, great for the environment and handy when no tea pot infuser is available.
Now you can take your real chai to the office or even to a cafe where you can order hot milk and infuse your own favorite chai spice blend.
Approximate size : 8cm by 10cm
USES: for tea, bouquet garni, and potpourri and herbal bath salts.
Our Chilli Chocolate Chai combines the delicate flavors of chai with the sweetness of chocolate and the spiciness of chilli. The result is a dreamy warming nightcap you’ll want to drink again and again.
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.
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.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.