Australian Native Ingredients - A glossary of the different ingredients available. Discussing their provenance, cooking with them & the health benefits that these plants have.

Scientific or Latin Name: Atriplex mummularia Our Saltbush is grown in South Australia by Indigenous Australian growers within our supply chain. This species is often called Old Man Saltbush. The leaves of the Saltbush are dried and ground and provide us with a unique seasoning that gives that  essential umami element to food - instead of using salt. Use as a salt substitute in anything and everything!  Add it onto the top of a focaccia or a sourdough for both flavour and nutritive value. Combine with other herbs for a special spice mix. Add the dried, ground leaves to aolis or dressings. ...

The beautiful Indigenous ingredients we use in our products and sell as pure herbs are sourced from pristine wilderness regions from the Top End, from the Kimberley to Arnhem Land and  from the vast Central Desert to the rainforest, alpine and temperate regions across the country. We are committed to the environmentally sustainable growth of the native food industry and to increasing and supporting Indigenous Australian participation in the agricultural sector and in the native food industry overall. The range of Indigenous foods we use is certainly not exhaustive. From a culinary and nutritional perspective we have just begun to...

 Provenance and the Plant River Mint is a mint species within the genus Mentha. and is a native of eastern Australia, but it does occur in every state and territory except Western Australia. It is also naturalized on the North Island of New Zealand. It is usually found in the wild near rivers and creeks. Mentha is a genus of 25-30 species, occurring in Europe, Asia, North America and with about 7 species in Australia. A number of the exotic species and hybrids are common culinary herbs and other herbs such as thyme, oregano and sage belong to the same family. Native mints are not...

Provenance and the Plant The native pepper trees or shrubs that we use for culinary purposes are from the Tasmannia  genus of the Winteraceae family. This family of plants is one of a group associated with the ancient Gondwana Supercontinent that Australia was once part of, and is now represented in various species that we call native peppers. The one that we use is Mountain Pepper or Tasmannia lanceolata. We are always blown away understanding how truly ancient our native foods are and how they have survived through the ages in pristine wilderness areas and are now grown commercially - it is amazing to...