A taste of the Australian landscape
Bush spices are a collection of aromatic plants, seeds, and leaves that have been a cornerstone of Indigenous Australian food culture for thousands of years. These ingredients offer a palate of flavours as diverse as the continent itself, ranging from zesty citrus to earthy, nutty, and peppery notes. While once largely confined to native populations and specialist chefs, bush spices are now widely available and can be incorporated into everyday cooking to add a distinctive Australian twist. By understanding the individual components, you can unlock a world of new culinary possibilities.
Key ingredients that make up bush spices
One of the defining characteristics of bush spices is that there is no single 'bush spice' blend; rather, it is a category of many different ingredients. Different products and recipes will include different combinations, but many share some common elements. Here is a look at some of the most prominent native ingredients you can expect to find:
- Lemon Myrtle (Backhousia citriodora): Often called the 'Queen of the lemon herbs', this is one of the most well-known bush food flavours. It has a clean, strong citrus aroma and flavour, with a hint of sweetness. It can be used in both sweet and savoury dishes, from seasoning fish and chicken to flavouring desserts and tea.
- Wattleseed (Acacia spp.): With a nutty, roasted, and slightly coffee-like aroma, roasted and ground wattleseed is a versatile spice. It is rich in nutrients and can be used in baking, as a coffee substitute, or as a rub for meats. The seeds are harvested from various acacia trees, common throughout Australia's arid regions.
- Mountain Pepperberry (Tasmannia lanceolata): Sourced from the cool, rainforests of Tasmania, the berries and leaves of this plant pack a powerful, piquant flavour. On first taste, the berry has a fruity flavour, followed by an intense, fiery heat. It is a fantastic substitute for black pepper and works well with red meats and chocolate desserts.
- Saltbush (Atriplex nummularia): The dried leaves of this hardy desert shrub provide a savoury, earthy, and naturally salty flavour. Saltbush flakes are a healthier, lower-sodium alternative to table salt and are excellent on roasted meats and vegetables.
- Bush Tomato (Solanum centrale): Also known as desert raisin, this small, sun-dried fruit offers a strong, caramelised and tangy flavour. It's often used in chutneys, sauces, and pasta dishes to add a deep, rich umami flavour.
- Aniseed Myrtle (Syzygium anisatum): Hailing from subtropical eastern Australia, this spice has a subtle, sweet aniseed flavour. It is particularly good with pork, chicken, seafood, and desserts.
- Cinnamon Myrtle (Backhousia myrtifolia): The leaves of this tree provide a pleasant, spicy cinnamon-like aroma and flavour. It is used in both sweet and savoury dishes, from biscuits to curries.
The versatility and flavour pairing of bush spices
Incorporating bush spices into your kitchen is about exploring new flavour combinations. The best approach is to start with a single spice to understand its unique profile before building more complex blends. For instance, the zesty Lemon Myrtle pairs beautifully with delicate fish, while the pungent Mountain Pepperberry is better suited for robust red meats. For baking, the nutty wattleseed is a popular choice for bread and desserts.
A good starting point is to replace a common spice with its native counterpart. For example, swap regular black pepper for ground Mountain Pepperberry in a rub for steak, or use Saltbush flakes instead of table salt for seasoning your vegetables. Many suppliers also offer expertly crafted bush spice blends that combine several ingredients for specific dishes, such as a BBQ rub or seafood seasoning.
Comparison of popular bush spices
| Spice | Flavour Profile | Best Use | Key Characteristics |
|---|---|---|---|
| Lemon Myrtle | Strong, sweet citrus | Seafood, poultry, desserts, tea | Contains potent antimicrobial properties |
| Wattleseed | Nutty, roasted, coffee-like | Baking, ice cream, meat rubs | Excellent source of protein and dietary fibre |
| Mountain Pepperberry | Fruity upfront, intense spicy heat | Red meat, marinades, chocolate desserts | Higher antioxidant levels than blueberries |
| Saltbush | Earthy, savoury, mild saltiness | Seasoning, roasts, vegetable dishes | Lower in sodium than regular salt |
| Bush Tomato | Tangy, caramelised, sun-dried tomato | Pasta sauces, chutneys, marinades | Contains essential minerals like iron and selenium |
The health and sustainability aspects of bush spices
Beyond their culinary appeal, many bush spices also offer significant nutritional and medicinal benefits. The high antioxidant content in ingredients like Mountain Pepperberry and Kakadu Plum has led some to label them as 'superfoods'. Indigenous Australians have long used these plants for medicinal purposes, and modern science is beginning to study their unique properties.
The growing interest in bush spices also supports sustainable practices and empowers Indigenous communities involved in their cultivation and wild-harvesting. By sourcing bush spices from ethical suppliers, you can ensure the preservation of traditional knowledge and support local economies. For more information on Indigenous Australian foods and suppliers, visit the Warndu website.
Conclusion: A rich culinary tradition
What is in bush spices is not a simple question with a single answer. It represents a vibrant and diverse array of native Australian plants, each offering a unique flavour and history. From the zesty kick of Lemon Myrtle to the earthy depth of Wattleseed, these ingredients are a testament to millennia of Indigenous knowledge and a new frontier for modern culinary exploration. Incorporating bush spices into your cooking is a fantastic way to celebrate Australia's rich heritage while adding exciting and authentic new flavours to your dishes.
