Flavor: Sweet savory taste of tamarillo/caramel and similar to concentrated sun-dried tomatoes. Appearance: Light brown free-flowing powder. Uses: Sprinkle as a seasoning for soups, vegetables, salads, cheeses or pastries. Salt or cheddar cheese enhances the flavor by balancing any bitterness. Use at 3 to 5% dry addition rate. Try it in biscuits or even ice-cream for something really different.
Alpine pepper
Flavor: Mixed pepper blend with mountain pepper and pepperberry mixed with forest anise, inland groundwater salt, sumac and conventional pepper. Appearance: Herb and pepper mix. Uses - Use at the BBQ or grill an any meats or vegetables
Aniseed Myrtle
Flavor: Subtle Pernod-like aniseed flavor with a sweet aftertaste. Appearance: A fine light green powder which can still provide texture in biscuits and cakes. Uses: Use with white meats as a sprinkle, mixed in stuffing or part of a stock seasoning. Add to desserts (e.g. ice cream), cream cheese or bread. Extremely versatile flavoring. Oils are volatile and can dissipate with heat so best added as a post-preparation seasoning or cold-formulated. Use at around 0.5% (5g/kg) addition.
Aniseed Myrtle Oil
Flavor: Subtle pernod-like aniseed flavor with a sweet after taste. Color and Appearance - Transparent pale yellow fluid. Typical Use: Flavor cream, milk, oil, vinegar or stock for desserts, sauces, dressings. Suits apricot and pear flavors. Particularly good in ice-cream. Helpful Hints: Flavor dissipates on heating so best used as a post-cooking flavoring at 2 to 4 drops per liter of product. Special note - Pure essence available for food manufacturers.
Bunya Bunya Nuts (halved)
Flavor: Similar to chestnut with a subtle pine overtone. Appearance: Starchy white flesh with yellow central stalk. Woody shell 50mm in length, 25mm wide. Uses: Slice boiled nut meat and use as a garnish or flavoring. Re-fry boiled and nuts to make a pastry or use as a flavoring in desserts, sauces or garnishing. Use shells for smoking meats. To remove meat from halved nuts simply bring the nuts to a boil in a minimum quantity of water (just covered). Storage – Frozen
Flavor: Strong tamarillo/caramel character. The darker berries tend to be more bitter. Appearance: Approx. 10-13mm in diameter, red/brown and round with a texture similar to dried raisins. Uses: Chop coarsely for focaccia, antipasto, chutneys, sauces etc. If product e.g. chutney or sauce is too bitter, use less bush tomato and/or add salt. Storage: Dry. Approx. 1,300 fruits per kg.
Bush Tomato Chutney
Flavor: Akudjura (ground bush tomato) in a tomato apple base. Appearance - Orange/red chutney with some ingredients diced. Uses - Accompanies red meat, pies or vegetables. Embellish with chopped tomato and basil for 'Bushetta'. Use as a pizza or pasta sauce. Cover left over chutney with a thin layer of oil and refrigerate for long term storage Storage - Refrigerate after opening 2kg food service bags.
