Delving into the world of cooking with Native Australian Bushfoods can be overwhelming or scary, so we’ve created a list of all of our best-sellers to help you decide which to choose.
What are our Best Selling Native Fruits?
Kakadu Plum (Gubinge) is a native Australian bushfood that has gained worldwide recognition for having the highest natural source of Vitamin C in the world, proving to be an excellent immune-boosting fruit to strengthen the immune system. Kakadu Plum has also been found to be an antioxidant-rich Australian superfood, have a higher Lutein content than avocados and naturally improve eyesight and strengthen eye health. It has a tart flavour, similar to pears and apples, and can be sprinkled over cereal, smoothies or desserts. Davidson Plum is considered to be one of Australia’s most nutritionally dense fruits and is a rich source of calcium, vitamin E, and zinc. Finger lime is a delicious Australian bushfood, boating a bitter and slightly astringent citrus flavour, it’s the perfect addition to cocktails, jams, seafood dishes, and even salad dressings. They also contain folate, potassium, and vitamin E.
What are our Best Selling Native Spices?
Jilunginis a native Australian tree that’s been traditionally used by the Nyul Nyul community as a natural remedy for sleep and to naturally reduce stress and anxiety. You can use the leaves of the native Australian plant to create a concentrated and potent herbal sleep tea by boiling the leaves or try it in our two sleep teas, Native Relaxation Teaand Native Sleep Tea. Jiliungin has an earthy flavour with subtle herbal notes. Lemon Myrtle has a sweet lemon flavour due to its high citral content, making it the perfect native ingredient to add to cream-based dishes, sorbets, and grilled meats.Pepperberries are a native Australian bushfood that have a strong pepper flavour with fruity notes that builds in heat. Tasmanian Pepperberries are antioxidant-rich and have been found to naturally reduce inflammation. Use the Native Australian berries as an ingredient in burgers, pasta, soups and stews.
Australian Wattleseed has been traditionally used as a source of food in dry and arid regions. The process of making the bushfood edible requires roasted Wattleseeds to be dried and ground into Wattleseed flour. The native Australian spice is low in G.I and high in protein and has a stunning coffee-chocolate flavour, perfect in pasta, bread and desserts, whilst Gumbi Gumbi is known to be one of Australia’s most medicinal plants, boasting antiviral properties. It has a slightly peppery taste and is perfect for brewing into tea.