5 Native Australian Spices for Making Indigenous Spice Blendby Kristen White Blogger If you are looking for the perfect blend of spices to accentuate your cooking, nothing can match the taste of native spices. These wonderful herbs and condiments exude an extraordinary aroma that can lift up a bland dish. There are some essentials to be included in any spice mix. When you want to make an indigenous blend comprising Australian spices, you should explore the varieties offered by the native cultivation of this land. Here are given top five indigenous spices that you should use to prepare a unique spice mix.
1. The Tangy Lemon Myrtle:
Lemon myrtle is renowned to be the most popular native spice in Australia. This shrub has small feathery flowers and soft green leaves. These leaves are used as the spice. It can be used fresh or dried to make a long-lasting condiment. You can add it to any spice blend for a unique lemony flavour. It is commonly used for preparing delicious recipes including ice-cream, sorbets, and fish.
2. The Savoury Wattleseed:
There are over 1000 varieties of wattle or acacia plant found in almost every region of Australia. The edible seeds of this plant are used as a spice in the native culinary culture. It is known for its coffee or hazelnut-type aroma. Wattleseed is a rich source of proteins, iron, carbohydrates, calcium, magnesium, and zinc. It can be used to add a savoury flavour to a variety of dishes including ice-cream, sauces, bread, cakes, biscuits, and coffee.
3. The Rich Flavoured Mountain Pepper:
It is one of the most understated Australian spices that can be used for its versatile flavour. It can be added to sweet and savoury dishes to enhance their tastes. The edible rich magenta berries grown on female mountain pepper plant have a rich currant-type taste. It will linger in your mouth for a long time. To prepare a unique native spice blend, you should use dried and ground pepper berries.
4. The Indigenous Saltbush:
It is an integral component of vegan cooking in Australia. This spice has a high content of zinc, calcium, and magnesium. You can use blanched leaves of this plant to wrap your meats or fish. The dried saltbush flakes can be sprinkled over pasta, bread, and grilled veggies.
5. The Strong Flavoured Bush Tomatoes:
It is a desert plant with six edible varieties cultivated in Australia. Kutjera is the most commonly used type of bush tomatoes. This native crop is the staple food in central Australia. Sun-dried bush tomatoes are added to many egg and cheese recipes while you can also use this spice to enhance the flavour of salmon and meats. It is a rich source of many nutrients including minerals and vitamins.
These are some amazing native spices that you can use for daily cooking in your kitchen.
Created on Nov 28th 2018 02:13. Viewed 117 times.
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