- Jessica Pecush
A Taste of Australia!
In visiting Australia for the first time, along with its stunning, geographical beauty, ultra-friendly people and unforgettable food scene, I couldn't wait to learn about the foods indigenous to this country! Between reading several articles and websites and coming across various products, I finally purchased a handful of herbs and spices. These were found at the Kingston Night Market from vendor Bent Shed Produce, while adventuring around Canberra, Australian Capital Territory!
I truly can't wait to begin incorporating these herbs and spices in both my favourite recipes, as well as in some new recipes I have sourced online! With distinct smells and flavours like none I've ever come across before, they are sure to enhance whatever culinary dish is as hand!
Here is a sampling of some of Australia's indigenous herbs and spices, along with some culinary-related information I gathered about them from my research!
Stay tuned for future posts that incorporate these delights!
Mountain Pepperberry
The dried berries of Tasmania lanceolata (Mountain Pepperberry tree)
Possesses a taste hotter than that of black pepper; it may possess a sweet taste at first, but then the hot, peppery taste will kick in![i]
Very high in antioxidant activity; traditionally used for both cooking and medicinal purposes
Are more versatile than conventional peppercorn, as they can be used in both savoury and sweet dishes[ii]
Be prepared for it to turn your food pink!
Mountain Pepperleaf
The dried leaves of Tasmania lanceolata (Mountain Pepperberry tree)
The dried and ground leaves are commonly used in breads, as well as for flavoring meat[iii]
A great addition to olive oil (when making a dressing or sauce); can also be sprinkled onto soup[iv]
Possesses an herby, peppery flavour
Is hotter than black pepper, but without the intense hit of pepper[v]
Has a more subtle, organic, herbal flavour than the Mountain Pepperberry; is more ideal for use when the intensity of the Mountain Pepperberry is too much for the dish at hand![vi]
Lemon Myrtle
The dried leaves of Backhousia citriodora
Traditionally used for both cooking and medicinal purposes
The leaves are cool-dried to prevent loss of its essential oils, later ground and stored in a cool, dry place for future use
A very versatile and refreshing herb[vii]
Its oil has extremely high citral purity (even higher than that of lemongrass(
An excellent alternative to lemon (more rich than lemon, both in smell and in flavour), without the acidity of lemon
Appears to be one of Australia’s most popular native herbs - used with many types of culinary dishes, from fish, poultry and roast vegetables (in combination with Mountain Pepperberry) to desserts[viii]
Is anti-microbial; the leaves are commonly used for both personal care products and cleaning agents[ix]
Aniseed Myrtle
The dried leaves of Syzygium anisatum (a large, rainforest tree)
Its aromatic leaves have a pleasant and subtle licorice-like taste, therefore suitable for both cooking and tea (particularly in any dishes where fennel may be used)
Has anti-microbial properties[x]
Popular for flavouring desserts, sweet sauces and preserves
Also popular as a savoury sauce or marinade for meat
Contributes a deep, fragrant flavour to salad dressings
Traditionally used for the purposes of weight loss, stomach discomfort and lactation[xi]
Wattleseed
The dried and ground seed of Acacia victoriae
Has provided the Indigenous Australians a high source of protein and carbohydrate during times of drought[xii]
Once the seed is harvested, wattleseeds are roasted (may then be ground or kept whole)
A versatile ingredient, commonly used in baking, to thicken sauces, in casseroles and in desserts
By dark-roasting these seeds, they impart a highly pleasant aroma of nutty, fresh-roasted coffee, so may be used as a beverage or to enhance chocolate or desserts
Rich in calcium, potassium, iron and zinc
High in fiber
Is low-scoring on the Glycemic Index[xiii]
Native Peppersalt
This is a savoury mix of the following:
Salt flakes
Mountain Pepperberry (see description above)
Mountain Pepperleaf (see description above)
Wattleseed (see description above)
*Suggested use is on meats and vegetables, such as potato
Oz El Hanout
This is a take on a mixed spice, as inspired by the North African spice Ras el hanout, for suggested use in baking or savoury dishes (i.e. tagines)
It is a mix of the following:
Pepperberry
Lemon Myrtle
Wattleseed
Aniseed Myrtle
Forestberry Herb (aka Strawberry Gum) (see description below)
Dried Finger Lime
Cinnamon
Cloves
Ginger
Nutmeg
Coriander
Cumin
Strawberry Gum
Aka Forestberry Herb and Eucalyptus olisa
The leaves are distilled, due to their crystal-like, essential oils that are then used in flavourings and perfumes
Is high in antioxidant activity
The leaves are also transformed into a dried spice for cooking, particularly for use with fruit dishes, desserts and spiced jams, as well as in herbal teas and carbonated beverages[xiv]
Possesses a rich, sweet, strawberry scent
ENDNOTES
[i] Australia Nurseries Online: Mountain Pepper Berry. Retrieved November 17, 2017 from http://www.nurseriesonline.com.au/plant-index/herb-plants/mountain-pepper-berry/
[ii] Native Tastes of Australia: Pepperberry. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/pepperberry/
[iii] Australia Nurseries Online: Mountain Pepper Berry. Retrieved November 17, 2017 from http://www.nurseriesonline.com.au/plant-index/herb-plants/mountain-pepper-berry/
[iv] Native Tastes of Australia: Pepperleaf. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/mountain-pepper/
[v] Bent Shed Produce: Pure dried herbs and spices. Retrieved November 17, 2017 from
http://bentshedproduce.com.au/products/#herbs
[vi] Native Tastes of Australia: Pepperberry. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/pepperberry/
[vii] Native Tastes of Australia: Lemon Myrtle. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/lemon-myrtle/
[viii] Native Tastes of Australia: Lemon Myrtle. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/lemon-myrtle/
[ix] Native Tastes of Australia: Lemon Myrtle. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/lemon-myrtle/
[x] Gardening With Angus – Bringing You The Best In Australian Plants: Syzygium anisatu – Aniseed Myrtle. Retrieved November 17, 2017 from http://www.gardeningwithangus.com.au/syzygium-anisatum-aniseed-myrtle/
[xi] Native Tastes of Australia: Aniseed Myrtle. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/aniseed-myrtle/
[xii] Native Tastes of Australia: Wattleseed. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/wattleseed/
[xiii] Australian Native Food & Botanicals: Wattleseed. Retrieved November 17, 2017 from http://anfab.org.au/main.asp?_=Wattleseed
[xiv] Native Tastes of Australia: Strawberry Gum. Retrieved November 17, 2017 from http://tasteaustralia.biz/bushfood/strawberry-gum-olida/