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.
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.
Porcini mushrooms are a wild and meaty mushroom with a rich taste and woodsy flavor. These mushrooms actually produce their best flavor when dried. They also have a high protein content, great as a meat substitute for vegetarian dishes.
Star Anise Ground is a dominant spice in Chinese five spice powder native from the southwest o China and used in many Oriental recipes. It can be mixed with other species to give an Asian seasoning to many dishes. It is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. Star anise ground is more practical when using it as a spice rub and in baking. Ground star anise has a red-brown colour and is more versatile than star anise whole. It can be used in breads, pastries and in many desserts due to is unique, sweet and licorice flavour.
Pepper Mill Mix is a blend of pink, green, white and black whole peppercorns, which produce beautiful colours. The pepper is noted for its strong aromatic pungency. This exotic blend complements most dishes with its amazing flavours due to each of the different peppercorn taste. It is good for use in grinders.
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.
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.