Category Archives for "herbs-and-spices"

Forest Peppermint

Forest PeppermintFlavour – menthol and peppermint flavour with lemon eucalyptus finish Colour and Appearance – a free-flowing light green powder Typical uses – desserts, particularly in ice cream and chocolate dishes and also as a seasoning for white meats and seafood Helpful hints – suggested use rate is around 0.2% (2g/1kg). Storage – cool and dark Packaging – 80g PET Read More …

Native Pepperberry (ground)

Native Pepperberry (ground)Flavour – A bushy spice with a very hot peppery zing. Colour and Appearance – Dark free-flowing powder which bleeds burgundy in sauces esp. cream. Typical uses – As an Australian substitute for pepper but with a distinctive unique flavour. Helpful hints – Use sparingly at around 0.1% (1g/kg) or less. Suitable for table use as for black pepper. Storage and Read More …

Pepperberries (frozen – whole)

Pepperberries (frozen – whole)Flavour – A bushy flavour with a hot peppery zing from the seeds. Colour and Appearance – Smaller than a pea and larger than a peppercorn. Round and deep purple. Typical uses – As a flavour or garnish, add to sauces, butter, bread, pasta, game meats. Helpful hints – Bleeds a light burgundy colour into cream sauces. Contrasts well Read More …

Wylde Thyme

Wylde ThymeFlavour – similar to a combination of tarragon, thyme and rosemary Colour and Appearance – a fine, free-flowing, light green powder Typical uses – soups, stuffings, herb bread, quiches, omelettes and vegetable seasonings Helpful hints – Suggested use rate is around 0.5% (5g/1kg) as for traditional thyme. Storage and *Packaging – store cool and dark or refrigerate, 100g PET jar and 160g Food Read More …

Mintbush Marinade

Mintbush MarinadeFlavour – strong savoury taste that is closer to peppermint than garden mint in flavour and with a lemony long palate from the lemon myrtle we add Colour and Appearance – a fine, free-flowing, dark green herb mix Typical uses – sauces, pesto, butter, bread, vinegars. Helpful hints – suggested use rate is around 0.1-0.2% (1-2g/1kg). Storage and Packaging Size – store cool Read More …

Mountain Pepper – see Alpine Pepper

Mountain Pepper – see Alpine PepperFlavour – Mountain pepper has a bushy or woody character with a hot zing somewhere between pepper and chilli. Colour and Appearance – It is a free-flowing light olive green powder. Typical Use – Mountain pepper can be used as a seasoning as for conventional pepper or as a flavouring in breads, butter, sauces or Read More …

Lemon Myrtle Sprinkle – the connoisseur’s lemon myrtle

Lemon Myrtle Sprinkle – the connoisseur’s lemon myrtleSpicemaster notes for Lemon myrtle Flavour – Lemon myrtle sprinkle has a distinctive and smooth lemon grass, lemon and lime oil flavour with a delicate acid finish and well rounded mid palate of full herb flavour. Colour and Appearance – a free-flowing green powder with some yellow flecks of dried fruits Typical Use – Add Lemon Read More …

Alpine Pepper – the King of Spices

Alpine Pepper – the King of SpicesAlpine pepper is a uniquely Australian, aromatic pepper mix with a slow burn to ignite your tastebuds.Spicemaster notes for Alpine pepper: COLOR – Alpine pepper has olive and pastel green herb pieces with flecks of dark purple crumb from the fruits of the spices; sumac and pepperberries AROMA – woody peppery note with a Read More …

Forestberry herb

Forestberry herbFlavour – Strong passionfruit, berry characters with back notes of cumin and carroway Colour and Appearance – A free-flowing green powder Typical Use – A natural fruit flavour enhancer. Idea for berry, tropical or stone fruits. Use in ice cream, sauces, dressings or fruit compotes. Helpful hints – Use at around 0.5% (5g/1kg) for primary flavour and 0.1% or less for Read More …

Forest Anise

Forest AniseFlavour – Subtle Pernod-like aniseed flavour with a sweet aftertaste. Colour and Appearance – A fine light green powder which can still provide texture in biscuits and cakes.Ingredients* – aniseed myrtle, lemon myrtle, aniseed myrtle essential oilTypical uses – Use with white meats as a sprinkle, mixed in stuffing or part of a stock seasoning. Add to desserts Read More …