Australian Functional Ingredients – by Vic Cherikoff

Category Archives for "herbs-and-spices"

Wild Foods, we need more of them

Wild Foods, we need more of them Lots of layers in this topic. There is no doubt that we should be eating more wild foods as they supply an enormous range of components that are being bred out of our conventional produce. Read more about this at the Wild Foods website. But I'd like to [...]

Forest Peppermint

Forest Peppermint Flavour – 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 [...]

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 [...]

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 [...]

Wylde Thyme

Wylde Thyme Flavour – 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 [...]

Mintbush Marinade

Mintbush Marinade Flavour – 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 [...]

Mountain Pepper – see Alpine Pepper

Mountain Pepper - see Alpine Pepper Flavour – 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 [...]

Lemon Myrtle Sprinkle – the connoisseur’s lemon myrtle

Lemon Myrtle Sprinkle - the connoisseur's lemon myrtle Spicemaster 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 [...]

Alpine Pepper – the King of Spices

Alpine Pepper - the King of Spices (Alpine 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 [...]