Bush Spice Collection

A great option for people wanting to taste native ingredients, or as a gift for self proclaimed MasterChefs, family overseas, or those with a love of good food.

Aniseed Myrtle - As of 19th August, we will replace this with Whole Wattleseed until we have more in stock.
Use in: Gingerbread, syrup, icecream, sauces, bread.
Tastes like: Licquorice/Aniseed aroma and taste.

Cinnamon Myrtle -
Use in: Curry, stews, roasts, pies, biscuits.
Tastes like: Cinnamon fragrance, aromatic earthy, herbal tones.

River Mint - (Small size is 12g, Large Size is 30g)
Use in: Couscous, sauces, cakes, dips, cocktails.
Tastes like: Powerful spearmint-like flavour.

Strawberry Gum - (Small size is 15g)
Use in: Banana bread, muffins, yogurts, smoothies, gin.
Tastes like: Fruity, berry, slight eucalypty

Pepperberry -
Use in: As regular pepper, meat rubs, curries, Indian cuisine.
Tastes like: Black pepper mixed with juniper berries

Saltbush - 
Use in: Meat rubs, sourdough, roasted vegetables, potatoes.
Tastes like: Umami, salty, mediterranean herb

Wattleseed -
Use in: Croissants, pancakes, coffee substitute, cakes, muffins, granola.
Tastes like: Hazelnut, coffee & chocolate.

Pepper Leaf -
Use in: Stews, curries, meat rubs, stir fries, roasted anything.
Tastes like: Spicy, minty, slightly eucalypty, tacos.

Lemon Myrtle -
Use in: Sprinkled over fish, baking, bread, tea, anything requiring lemon.
Tastes like: Lemon zest and lemon juice without sourness.