As Autumn unfolds and the colours of the leaves transform into a show of colour, so too are the transformations in our body shifting and with that our dietary needs lean towards more warming flavours, hot drinks and comfort foods as the autumn chill settles in.
Aside the usual popular spices such as Cinnamon, Clove and Ginger, why not add an Aussie native spice to your day, to make it indulgent, deliciously different and healthy!
TRY EMBELLISHING MORE OF YOUR MEALS WITH THESE AMAZING NATIVE SPICES!
Perfect for Autumn, these natives are readily available online from native food outlets.
MOUNTAIN PEPPER LEAF (Tasmannia Lanceolata
Tasmanian Native Pepper is a superior rich source of antioxidants, more than 4 x that of blueberries! Perfect to season your meals with in place of regular black pepper, with an aromatic, wild spicy, sharp flavour with hints of cinnamon and herb. It can also be added to sweet dishes!
MOUNTAIN PEPPER BERRY (Tasmannia Lanceolata)
Also from the above Tasmanian Native Pepper plant are the berries, which are dried and ground up to make a pepper, just like regular peppercorns. High in vitamins and minerals, it is both sweet and spicy and infuses a rich plum colour to sauces, making it versatile for both savoury and sweet dishes.
Both the peppers contain antibacterial and antiviral properties, so what an easy natural way to boost your immune system simply by using it to season your food every day! A dash of mountain pepper leaf or berry will spice up stewed or baked fruits, crumble toppings or give a flavoursome twist to roast meats and veges.
LEMON MYRTLE (Backhousia citriodora)
One of the most versatile natives, Lemon Myrtle dried leaf is also a one stop super food! Only a little is needed to add a delicious, fragrant lemony twist to any dish, sweet or savoury. Perfect to compliment fish, chicken or salad dressings, desserts or baked sweets. Makes a refreshing lemony herbal tea to help strengthen your immune system with powerful antioxidants and antimicrobial benefits to ward off colds and flus.
Try this amazing native with our compliments when you order and receive a sachet of fresh Lemon Myrtle Leaf Tea or Fine Leaf for cooking! Organically and sustainably grown and harvested in Byron hinterland, NSW.
WATTLESEED (Acacia Victoriae)
Roasted Wattle seeds boast a flavour profile of coffee, chocolate and hazelnuts! If you love a classic Chai, try a caffeine free spin using Wattleseed - see recipe below). Fabulous used in both savoury dishes, dukkah, in desserts or baked goods (add a tspn or two to your Anzac biccie mix for extra yum!). High in protein, minerals and a low GI food source, Wattleseed is the perfect everyday addition to include in your diet.
Hot Wattleseed Chocolate
Wattleseed espresso - place 3 tablespoons of wattleseed into a coffee pot and add 375ml boiling water. Allow to steep for 10 mins and then press down plunger.
Place 60gm dark chocolate broken into pieces into a saucepan with half cup cream. Stir until chocolate is melted
Add 1 cup of milk, wattleseed espresso and a vanilla bean split in half. Continue to cook until hot but not boiling. Pour into a glass, top with whipped cream and sprinkle with ground cinnamon myrtle.
Recipe from www.bushfoodshop.com.au
CINNAMON MYRTLE (Backhousia Myrtifolia)
A wonderful substitute for regular cinnamon, with a subtle, spicy, cinnamon like flavour, to use in curries, stews or meat dishes or spice up pies, desserts and baked goods with its warming earthy flavour, or sprinkle on top of a classic chai! It makes a nourishing herbal tea and calming to the digestive system, with the comforting subtle aroma of cinnamon and nutmeg.