Australian Native Spices

Complex and bold, Native Red Gum Smoked Salt comes from the Eyre Peninsula in South Australia. These sea salt flakes have been smoked over Australian native red gum for 72 hours. The smoking results in a unique and aromatic finishing salt which adds natural depth to both savoury and sweet dishes. To be used as a finishing salt on meats, seafood, salads, soups, vegetables and even desserts to add a rich, smoky flavour.

Only in the last decade have Australian bush herbs been recognised for their intense and unique flavours in national and international kitchens. Many bush herbs are painstakingly hand harvested by Indigenous communities under harsh conditions. Add to breads, dampers, scones and casseroles, or try in pumpkin or sweet potato dishes. Fragrant and hearty, these precious herbs sing with the spirit and flavour of the Australian bush.

Flavour Notes: Herbaceous, savoury, slight citrus

Cuisine: Australian

Heat Level: 0/5

This versatile all-Australian blend has a robust lemon flavour which complements the deep pungency of Queensland-grown black pepper. The salty flavour comes from a herb called saltbush, used here in place of salt. A subtle sweet note of aniseed and thyme complete this fragrant blend.

In this blend, we have tried to capture the uniqueness and diversity of the Australian bush. From the explosive Tasmanian native pepperberry to the astringent desert bush tomato, your palate will be taken on a journey throughout Australia. Used sparingly, it can be added to an array of dishes as a delicious substitute for regular pepper.

Flavour Notes: Peppery, fragrant, earthy, bright

Cuisine: Australian

Heat Level: 0/5

One of the best known Australian native herbs, lemon myrtle will happily grow in most Australian backyards. Its leaves, known botanically as Backhousia citriodora, carry a bright citrus flavour and aroma valued in native Australian cooking.

Wattleseed is a star in the native Australian spice world; its earthy aromas of chocolate, coffee and hazelnut inspire creativity in the kitchen. Hand beaten from the pods of acacias by Indigenous Australians, wattleseed can be added to pancake batter, desserts, baked goods and sauces.

Also known as 'old man saltbush', Saltbush is native to mainland Australia and is widely used to aid in the reclamation of saline soils.

Also known as 'mountain pepper', this fruit is picked from female wild shrubs on the mountain tops of northern Tasmania. Pepperberries are dark-blue to black in colour and succulent with a hot, crunchy seed cluster at their centre. Their floral, fruity bouquet is enlivened by a beguiling purplish-pink hue when crushed. An excellent spice for grinding with an intense bite that builds after consumption.

Celebrate the flavours of Australia with this beautifully curated spice and recipe card pack.

Whether you're grilling meat, roasting vegetables, searing seafood or throwing together a summer salad, this collection will infuse your meals with uniquely Australian aromas and flavours. Used by Indigenous Australians for generations, native ingredients such as lemon myrtle, pepperleaf and saltbush bring character that cannot be found anywhere else in the world.

with original artwork packaging by Australian illustrator The Nonsense Maker, it makes a thoughtful gift for anyone who loves to cook.