We recently tested a range of uniquely Australian herbs and spices, otherwise known as ‘bushfood’. Bushfood or bush tucker describes food that is native to Australia and has been used by Indigenous Australians for culinary or medicinal purposes.
Here we describe the features of each ingredient and provide tips on how to incorporate these highly versatile bushfoods in everyday cooking.
Names: Terminalia ferdinandiana (plant name); the Aboriginal name is ‘Gubinge’ meaning “good belly”.
Appearance: A yellow-green powder, the Kakadu plum powder is the crushed and freeze dried form of the Kakadu plum fruit.
Taste: Tart/tangy, strong flavour.
Try our low FODMAP kiwi Kakadu plum smoothie bowl!
Names: Tasmanian lancelata (plant name), mountain pepper.
Appearance: Black and round, and is the same size as an everyday peppercorn.
Taste: Woody, hints of pepper with cinnamon notes. It doesn’t taste like regular pepper but is a great alternative to black or white pepper.
Try our low FODMAP Tasmanian pepperberry chimichurri!
Special thanks to Julie Morris for the wonderful meal inspirations. Julie is the owner of the #MonashFODMAPcertified brand Pincha Salt based in the outback town of Katherine, Northern Territory. Check the Pincha Salt online store or our app for a list of their Monash certified products.