Bush Spices
We make 2 delicious Chai Spice blends using bush spices. Both the Authentic Chai Spice and the Instant Chai Spice use the spices shown below in our Bush Spice blends. We developed the Bush Spice blend after many years of making chai with the traditional chai spices. Traditional spices include black pepper, cardamom, cinnamon, cloves, ginger, nutmeg star anise.
Please enjoy our Bush Spice Chai and tell anyone you know that drinks chai to try some Bush Spices with their chai - to not do so would be un-Australian!
Please enjoy our Bush Spice Chai and tell anyone you know that drinks chai to try some Bush Spices with their chai - to not do so would be un-Australian!
Tasmanian Mountain Pepper
Tasmanian Mountain Pepper
(Tasmannia lanceolata)
What is known as Tasmanian Mountain Pepper are the ground leaves of this Australian native tree.
It is a good substitute for traditional pepper, however it has a fairly intense flavour and should be used with this in mind.
It has a tangy, spicy flavour with hot, strong undertones. Both the leaves and berries of this tree are used for cooking. The ground leaves are, on the whole more suitable for quiches, flans, Asian dishes or recipes that would normally require white pepper.
Casseroles, stews or dishes that require long slow cooking benefit from the use of Pepperberries, as the lengthy cooking process mellows and dissipates their heat.
(Tasmannia lanceolata)
What is known as Tasmanian Mountain Pepper are the ground leaves of this Australian native tree.
It is a good substitute for traditional pepper, however it has a fairly intense flavour and should be used with this in mind.
It has a tangy, spicy flavour with hot, strong undertones. Both the leaves and berries of this tree are used for cooking. The ground leaves are, on the whole more suitable for quiches, flans, Asian dishes or recipes that would normally require white pepper.
Casseroles, stews or dishes that require long slow cooking benefit from the use of Pepperberries, as the lengthy cooking process mellows and dissipates their heat.
Wattleseed
Wattleseed
(Acacia victoriae)
Acacia victoriae grows throughout Australia and it is the seed of this shrub that gives us this wonderful food source. The seeds need to be dried and ground before using, and this particular variety is dark brown in colour.
It has a warm chocolate flavour with a lingering taste of coffee and hazelnut. It is amazing when added to ice-cream or cheesecakes and gives a lovely nutty texture to pancakes.
It is a good idea to infuse Wattleseed with a little hot water or hot milk before using as the seeds release their flavour more readily when softened.
I use these seeds when making bread or pasta and add them to hazelnuts and lime for the most delicious friands. A favourite of mine is Wattleseed and carrot cake, with a cream cheese and Lemon Myrtle frosting. The taste is to die for!!!
For a special treat try adding Wattleseed to milk, ice-cream and banana for a healthy smoothie or simply use in the same way as ground coffee for a hot drink.
(Acacia victoriae)
Acacia victoriae grows throughout Australia and it is the seed of this shrub that gives us this wonderful food source. The seeds need to be dried and ground before using, and this particular variety is dark brown in colour.
It has a warm chocolate flavour with a lingering taste of coffee and hazelnut. It is amazing when added to ice-cream or cheesecakes and gives a lovely nutty texture to pancakes.
It is a good idea to infuse Wattleseed with a little hot water or hot milk before using as the seeds release their flavour more readily when softened.
I use these seeds when making bread or pasta and add them to hazelnuts and lime for the most delicious friands. A favourite of mine is Wattleseed and carrot cake, with a cream cheese and Lemon Myrtle frosting. The taste is to die for!!!
For a special treat try adding Wattleseed to milk, ice-cream and banana for a healthy smoothie or simply use in the same way as ground coffee for a hot drink.
Cinnamon Myrtle
Cinnamon Myrtle
Backhousia myrtifolia
This herb is found in the subtropical region of Eastern Australia, and grows on a small rainforrest tree. The tree also known as, carrol,carrol ironwood,neverbreak,ironwood or grey myrtle. (http://en.wikipedia.org/wiki/Cinnamon_Myrtle).
We have used this herb to give cakes, muffins, biscuits, ice cream and spices a wonderful spicy flavour. Cinnamon Myrtle can also be added to curries and Moroccan recipes. One of these being our Cinnamon Myrtle and White chocolate cheesecake, see cookery book volume two for the recipe.
Backhousia myrtifolia
This herb is found in the subtropical region of Eastern Australia, and grows on a small rainforrest tree. The tree also known as, carrol,carrol ironwood,neverbreak,ironwood or grey myrtle. (http://en.wikipedia.org/wiki/Cinnamon_Myrtle).
We have used this herb to give cakes, muffins, biscuits, ice cream and spices a wonderful spicy flavour. Cinnamon Myrtle can also be added to curries and Moroccan recipes. One of these being our Cinnamon Myrtle and White chocolate cheesecake, see cookery book volume two for the recipe.
Aniseed Myrtle
Aniseed Myrtle (Backhousia anisata)
This amazing tree has aniseed flavoured and scented leaves. It is another of the rainforest trees that have proved to be such a wonderful source of culinary variety.
This herb has an aniseed taste as the name would suggest. It is simply wonderful when used in biscotti, in pasta or in bread. Its flavour lends itself to sweet or savoury recipes. It gives a slightly exotic taste to fish or seafood dishes and is a perfect companion for roast fennel.
Try adding a little to breadcrumbs when coating chicken before pan frying.
Aniseed Myrtle compliments many other flavours, I love it added to biscuits with sesame seeds or chocolate, and use it in many recipes that require the use of Star Anise.
This amazing tree has aniseed flavoured and scented leaves. It is another of the rainforest trees that have proved to be such a wonderful source of culinary variety.
This herb has an aniseed taste as the name would suggest. It is simply wonderful when used in biscotti, in pasta or in bread. Its flavour lends itself to sweet or savoury recipes. It gives a slightly exotic taste to fish or seafood dishes and is a perfect companion for roast fennel.
Try adding a little to breadcrumbs when coating chicken before pan frying.
Aniseed Myrtle compliments many other flavours, I love it added to biscuits with sesame seeds or chocolate, and use it in many recipes that require the use of Star Anise.