Herbs, spices, specialty blends | Australian Functional Ingredients Online Store

Herbs, spices, specialty blends

We tailor make products for particular applications eg rubs, marinades, preserved fruits, essential oil blends, blended smoke flavours and so on. This ensures that as a manufacturer of foods, beverages, cosmetics or functional products we can provide a unique element to your brand and market niche.

Our specialty blends are developed using 30 years of familiarity and experience with wild flavours and enhancing pure herbs, spices and fruits with selected extracts and concentrates both wild and conventional.

The results are generally more impactful and cost effective for our clients.

Please contact us with your new product development ideas and we will give you some competitive advantage and marketing recommendations that can go a long way to ensuring the success of your initiative.

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    • Alpine pepper is a carefully considered formulation of the peppery leaves and fruits of a high country wild pepper found in the mountains of Tasmania. The fiery leaves get draped in snow in the winter and blasted by Antarctic winds which sweep the icy valleys where this tough plant grows.

    • Aussie Furikaki is the first seasoning we have created with a distinctive cultural twist – Japanese. Furikaki (or furikake) is a Japanese condiment typically made with seaweeds and sprinkled over rice.

    • Subtle Pernod-like aniseed flavour with a sweet aftertaste. A fine light green powder which can still provide texture in biscuits and cakes. Use with white meats as a sprinkle, mixed in stuffing or part of a stock seasoning. Add to desserts (eg. ice cream), cream cheese or bread. Extremely versatile flavouring. Oils are volatile and can dissipate with heat so best added as a post-preparation seasoning or cold-formulated. Use at around 0.5% (5g/kg) addition.

    • Forest peppermint is a herbal blend based on the extremely aromatic peppermint gum to which we add lemon myrtle and a few other ingredients to round out the flavour and complement the strong peppermint gum taste. Here are our TasteMaster notes: 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 and dark (best refrigerated)

    • Lemon myrtle sprinkle could be considered even more lemony than lemon myrtle because of its unique formulation. It is a blend of the best quality lemon myrtle leaf; wild, rainforest lime pulp and lemon aspen pulp (specially dried in the dark and milled at sub-zero temperatures) which provide a hint of acid; and the aromatics of lemon myrtle are further enhanced by using encapsulated lemon myrtle essential oil. Finally, there’s some anise myrtle which is a good source of trans-anethole.

    • This is the ultimate marinating mix to transform fetta, boconccini, labni and other cheeses which improve in oil from pedestrian to sensational. It can be used over any soft ripened cheese too and Charles Sturt University uses our mix in their excellent cheeses (available through Australian supermarkets).

    • The 2018/19 seasonal harvest of pepperberries was pretty good and so we have stock of frozen berries and the milled spices again. Order now and experience the amazing flavour of these spicy little numbers. Pepperberries are the Australian equivalent to chillies; hot, impactful, versatile and extremely good for you. They also go well in combination with chilli, ginger and wasabi as they have a back of throat burn to complement the frontal feel of chilli; middle palate tingle of ginger and sinus sting of wasabi.

    • We Aussies love chilli so this herb and spice mix has a bit to add those special tingles for your tongue. It’s not too hot but formulated to give that Wow! factor and the flavor blends well with the lemon myrtle, lemon aspen and pepperberry as the native Australian mix.

    • OK. So it’s not really dust but our Red Desert Dust is a seasoning with a gutsy, aromatic mix of conventional and native Australian ingredients and ideal as a finishing flavor over meats, potatoes, eggs or cheeses such as baked ricotta. Try a simple grilled cheese on toast sprinkled with Red Desert Dust and taste the added dimensions of flavors from the native Australian ingredients.

    • Trehalose is a good sugar and a functional food which passes through the stomach until it reaches the gut where trehalase, the enzyme needed to break the glucose molecules apart is found.

    • This is our all-purpose spice mix which includes a bit of zing from mountain pepper combined with a herb finish from the blend of lemon aspen, lemon myrtle and aniseed myrtle. It also includes a few conventional herbs and spices to round out the flavour and make it a highly versatile seasoning. For a few ideas of use and more information on the mix visit our page on Wildfire spice. Wildfire Spice is gently spicy but is a complex flavoring and ideal for barbequing, grilling and baking.

    • Wylde thyme is an aromatic seasoning blend of herbs and spices which suit Middle Eastern, North African and Mediterranean dishes beautifully. Even some traditional English fare gets an edge with our Wylde thyme; maybe added to the Yorkshire pudding served with aa good roast beef.