Education Spice Pack 1
Education Spice Pack 1 – All 5 spices used in the school Native Food lesson plans – Wattle Seed, Lemon Myrtle, Native Pepperleaf, Wild Basil, Salt Bush.
Access to the Learning Resources is via a link in the tax invoice we will email upon a successful purchase.
These resources include:
Recipes for all 5 spices
A3 Educational Posters for all 5 spices
Fact Sheets for all 5 spices
There are many recorded species of edible Acacia seeds from diverse climatic zones, all varying in size, colour and flavour profiles. Light roasting preserves more nutritional values and “grain” characters than a darker roast. Single species or a blend are versatile in a multitude of sweet and savoury applications, especially baked goods.
Grows widespread across the northern tropics of Australia, a small perennial, woody herb with delightful fragrant mix of sweet floral basil and a hint of bubble-gum. It can be used in any dish where sweet basil would be used, especially Mediterranean and Asian style dishes.
Also known as Tasmanian or Mountain Pepper, is an evergreen shrub endemic to the woodlands and cool temperate rainforest of south-eastern Australia. Size varies from 2-10m and female plants produce black/purple fruit (Pepperberry) in summer. A very versatile spice to use in
all types of savoury cooking, but high heat will denature the spicy notes.
A large shrub widespread in arid & semi-arid zones. When well-watered, produces bigger soft leaves with a savoury, salty vegetable flavour, which are then dried and milled. Excellent used as a coating, or in savoury pancakes, muffins and baked goods, spice and seasoning blends.
A superb, large subtropical rainforest tree of central and south-eastern Queensland with masses of white flowers in summer. The floral, perfumed “lemony” leaves are excellent in sweet and savoury infusions, curries, baked goods, sauces, soups and braises – extremely versatile.
|Dimensions||30 × 24 × 5 cm|