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Peppermint Gum Australian Native – 12g

Original price was: $4.99.Current price is: $3.49.

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34 In stock

34 in stock

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Weight
12G

Product description

Australian Native Peppermint gum grows in the woodlands and forests of South Eastern Australia and has peppermint flavoured leaves which are glossy grey to grey-brown. The essential oils in the leaves smell like Peppermint and Eucalyptus gum and taste slightly minty. Use in sweet and savoury dishes for an aromatic minty kick.

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Subtotal: $170.54

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Flavour Notes:

Australian Native Peppermint gum grows in the woodlands and forests of South Eastern Australia and has peppermint flavoured leaves which are glossy grey to grey-brown. The essential oils in the leaves smell like Peppermint and Eucalyptus gum and taste slightly minty.

Culinary Notes:

Use in sweet dishes like puddings, makes and mousses or in savoury things like grilled or roasted meats, burgers, soups, quiches and much more for an aromatic minty kick.

Health Benefits:

As a decongestant tea for cold symptoms
As a calmative to improve gastrointestinal symptoms.
All our herbs and spices are preservative-free, additive-free, filler-free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

100% dried Australian native milled peppermint leaves.

Country of Origin:

Grown and packed in Australia

Other names or spelling:

Eucalyptus Radiata

How to use

  • Use the milled spice to flavour desserts, fruit dishes and tarts
  • Use in savoury dishes, as well as into sauces, pie crusts & stuffing for meat dishes.
  • Add a spoonful to hot water for a warming, healing tea for colds or add to your favourite herbal tea blend to add a minty flavour
  • Its strong flavour means 1tsp is enough to add a hit of peppermint flavour

The Spice People FAQs

Peppermint Gum leaves should be stored in an airtight container in a cool, dry place away from direct sunlight and moisture to preserve their freshness and flavour.

The amount of Peppermint Gum to use in recipes depends on personal preference and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste.

Peppermint Gum leaves have been used traditionally by Indigenous Australians for various purposes, including medicinal, culinary, and ceremonial. They were valued for their aromatic properties and potential health benefits.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.