Education Spice Pack 2
Previous Education Kit Customers can buy the individual products within the main store
Education Spice Pack 2 – 5 spices used in the school Native Food lesson plans – Wattleseed, Lemon Myrtle, Pepperleaf, Salt Bush and your choice of a fifth – Wild Basil, Wild Thyme or Rivermint.
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.
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.
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.
Member of the native mint bush family, it has a minty/eucalypty/thyme character - quite unique. Great on meats, marinades, roast kipfler potatoes. Very Strong.
Native to Australia but related to other mints around the world, such as; peppermint and spearmint. It has a powerful menthol flavour and aroma. Used as a herb to add a fresh, slightly peppery and minty flavour.
Anise Myrtle Five Spice
An incredible sweet aniseed and complex "Chinese" Five Spice blend so wonderful with pork and duck dishes, but also amazing in sweet pastries, cakes, biscuits, or savoury Asian style dishes.
Ingredients: cinnamon, anise myrtle, cloves, Szechuan pepper, fennel seed.
|Dimensions||30 × 24 × 5 cm|
|Fifth Spice Type||
Wild Thyme, Wild Basil, Rivermint, Anise Myrtle Five Spice