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 more.

This ensures that as a consumer, you are getting high quality seasonings which best represent the wild ingredients they contain.

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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.

    • Six Australian herb and spice seasonings to refill your Australian Herbs, Spices and Seasonings Canisters. Each pack includes one each of Alpine Pepper – 30g Oz Lemon – 30g Fruit Spice – 30g Wildfire Spice – 40g Red Desert Dust – 40g Rainforest Rub – 40g All packed in stand up, resealable pouches. Please note that the individual packs are available at US$6.20 or A$8.20 each. We recommend storing the sachets in your refrigerator or freezer or transfer the contents to your canister set and that will protect the herbs from spoilage by light.

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    • 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)

    • Fruit Spice is a really unique seasoning for enhancing fruit flavors of soft or stone fruits such as berries, apricots, peaches or tropical fruits like mango. You can also use it to make ordinary fruit jams and jellies more fruity. COLOR – visually mixed green herb fines and pieces including micro-crystals of natural flavor and with flecks of dark purple fruity spices.

    • 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.