Three unique native spices to transform your grills, stews and curries.
Pepperberry: Native to Tasmania, this little pepper packs a punch. Use it to flavour sauces, curries and chutneys or to season meats and vegetables.
Saltbush: Saltbush has a soft, salty and slightly earthy flavour. It can be used as a direct substitute for salt in cooking, or sprinkled over dishes before serving.
Wattleseed: A nutty and earthy flavour that pairs well with chocolate and coffee or can be added for richness in stews, curries and as a rub.
