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Tasmania lanceolate, Australian Pepperberries a superfood that packs a hot chilli punch
Australian Native Pepperberries are high in anti-oxidants
Wild Australian native Pepperberries are so delicious, with amazing therapeutic benefits These hot chilli little black berries are packed full of superfood goodness....they contain magnesium, calcium, zinc, Vitamin E and Iron. They have been used as a bush medicine for generations and loved by the early settlers who did a direct swap with their favourite herbal remedy Winter's Bark. Hot and spicy with a chilli-like flavour Pepperberries add amazing flavour to any meal. The gourmet native berry of the Australian bushfood scene! You can also mix with your regular black Pepperberries if you want to soften the flavour a little. Bushfood with a chilli-like kick! If you're used to using Dorrigo Pepper then you can easily substitute Australian Pepperberries, although they are stronger and hotter! -
Out of stockAromatic cinnamon-like aroma. Backhousia myrtifolia grows in the sub tropics of of Eastern Australia. B. myrtifolia is also known as carrol ironwood, neverbreak, ironwood or grey myrtle, or Australian lancewood. The Cinnamon myrtle tree can grow up to 30 metres. The leaves vary from 4 to 7 cm long, with a cinnamon-like aroma. Flowers are star-shaped.
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Gumbi Gumbi Pittosporum angustifolium is a small weeping tree growing in inland Australia. Common names include Weeping Pittosporum, Butterbush, Cattle Bush, Native Apricot, Cumby Cumby, Meemee and Berriga. An important Bush Medicine plant and know by Aboriginal people for generations as a cure-all.
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There are many species of native mint in the Australian natives, they are all wild-harvested. Some, like River Mint have a strong spearmint taste and aroma, whereas the Round-leaf or Bush Mint is more like your traditional mint with a slight aromatic edge. The early settlers used Australian native mints to make mint sauce for their Sunday roast lamb. This native bushfood herb is just as versitile as the traditional mints and can be replaced by them, use a little until you get used to the strong minty flavour. OutbackChef's Wild Mint & Lavender Tea is a perfect way to enjoy a quiet cuppa in the afternoon, made with Australian grown green tea and beautifully packaged this tea makes a wonderful gift for someone special.
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WILD HARVESTED AUSTRALIAN PEPPERBERRIES HOT CHILLI FLAVOUR
These amazing little dried black Pepperberries pack a really "really" hot chilli punch
So many times when I've been giving cooking demo's or talking about natives and sending around samples for people to smell and try, I advise not to eat the pepperberries straight out and what happens, of course, there's always someone!...and then I'm treated to the drama of watering eyes and a hand trying to fan out a burning mouth. These little guys are really hot hot hot, it firsts hits on the tip of your tongue which goes numb...good party trick I guess if you're feeling that way with your friends, but saying that, the benefits of having pepperberries in your pantry to create a bit of Australian native bushfood heat are they are great for your health, taste fantastic and go with any dish, what's not to like? -
A COMBO OF NATVE AUSTRALIAN PEPPERBERRIES & EXOTIC IMPORTED PEPPERBERRIES
When making a white sauce don't forget to grind in some Pepperberries United to change it from "just a white sauce" to something amazing.
This great colourful combination of Pepperberries from around the world not only look fantastic, but also are a great flavour addition to your peppermill. Ground liberally over steak, fish, chicken or vegetables. -
Eucalyptus olida is also used as a dried spice product in bushfood cooking, especially with fruit; and in herbal teas. It has high anti-oxidant activity. This image shows the leaves growing, OutbackChef sells the dried leaves. Outback Chef Strawberry Gum is dried and ground, ready for use. Eucalyptus olida, also known as the Strawberry Gum, is a medium-sized tree to 20 m, restricted to the Northern Tablelands of New South Wales. Flowers are cream coloured and are followed by small woody capsules. The glossy green leaves are intensely aromatic. E.olida is classified as a threatened species in the wild, but is becoming more common in cultivation due to its essential oil and spice qualities. The leaf of E.olida is distilled for its crystal-like essential oils used in flavouring and perfumery. E. olida leaf is also used as a dried spice product in bushfood cooking, especially with fruit; and in herbal teas. It has high anti-oxidant activity. It is also known as olida and forestberry herb.