The Kakadu Plum, also called the Gubinge, Billygoat Plum or Murunga; grows natively across the Top End of Northern Australia. The fruit has been a traditional source of bush tucker, antiseptic and a healing remedy for Aboriginal people across Arnhem Land for thousands of years. Today the trees are still in great abundance and come to fruit usually at the start of the dry season in May each year. The Kakadu Plum has been identified world wide as the single natural food source with the highest vitamin C content on the planet. It contains 3000mg of vitamin C per 100g of fruit - over 50 times the concentration found in oranges.

Wild rosella (Hibiscus sabdariffa), typically grows in the most north parts of Australia from Cairns in the east through to Broome in the west. The petals can be used for making jellies and dessert garnishes. They have a tart flavour with a raspberry/rhubarb/plum quality. Most commonly known for its use in champagne. It works well in either sweet or savoury dishes and goes well with ginger, chilli, and sugar, and fruits such as apples, peaches pears, nectarines and banana. Fabulous accompaniment for lamb, pork and game.

Wild Rosella (or Roselle) is a member of the Hibiscus family. Hibiscus tea is known for its extremely high content of antioxidants (mainly flavonoids). Hibiscus tea is known as one of the richest sources of Vitamin C, which plays a role for strengthening our immune system. Health benefits of Hibiscus tea include lowering blood pressure and lowering high levels of cholesterol in the blood.

Available in 50 gram box.

The Lilly Pilly is one of the most popular plants in Australia today, particularly for hedging and topiary. Lilliy Pilly's are evergreen rainforest plants with glossy green leaves. Many varieties have flushes of colourful new growth, ranging from brilliant pink to a red-brown. In spring to early summer most Lilliy Pilly's have fluffy white or greenish flowers followed by long lasting red, purple or whitish berries. The fruit matures from December to February, being a pear shaped red berry, known as a Riberry, growing to 13 mm long, covering a single seed, 4 mm in diameter. The tree commonly only reaches 7 metres in cultivation. The berry has a tart, cranberry-like flavor, that has a hint of cloves.

A super tasty sweeter style relish featuring the rich pungent flavour of the Bush Tomato. Delicious on crackers, with finger food, meats, hard cheeses or wherever you would like a delicious tasty relish.

Saltbush Dukkah is an exotic middle eastern blend with macadamia, pepperleaf & dried saltbush leaves.

Available in 50 gram packs

Quandong, quandang or quondong is a common name for the species, a small desert tree up to 4 metres high, with rough dark bark and pale green elongated hanging leaves.
Quandong trees use the root system of other trees, shrubs and grasses to supplement their own supply of nutrients and water, and will therefore usually be found growing from the base of another tree. The cream flowers are small and cup shaped, in clusters at the ends of the outer branchlets. The flowers form in late summer and, depending on the season, form fruit which is ready for harvest in early spring.The shiny, bright scarlet fruit is about 2cm in diameter and contains one large nut or kernel, which is sometimes only marginally smaller than the fruit.

Quandongs have been an important traditional aboriginal fruit, which is, although somewhat tart, highly nutritious and contains twice the vitamin C of an orange.

A rich and spicy fruit chutney with the peachy apricot flavour of the Desert Quandong. A tiny hint of chili makes this chutney very versatile, great mixed through with sour cream or cream cheese to make a spicy dip.

Dried Whole Bush Tomatoes make for a pungent snack or accompaniment to a cheese platter either whole, crushed or reconstituted in olive oil. Hand harvested by Aboriginal People in the Northern Territory just as they have been for thousands of years, this is the flavour of Australia's Red Centre. 

Suggestions for use:

• Can be ground to make Akatjurra (dip) or use in recipes wherever cheese or tomato are a feature.

Pepperberry is a shrub that grows in high altitude and sourced by Indigiearth from Tasmania and Victoria.  Very high in antioxidants (four times that of blueberries) and classed as a superfood, the Pepperberry is traditionally used for flavouring, a condiment in cooking and used in the same method as regular pepper. 

Suggestions for use:

A rare native spice that is versatile and uniquely Australian with its strong coffee, chocolate and hazelnut aroma and flavour. Indigiearth Wattleseed is a fine ground, extra dark roast to provide maximum flavour and dispersion in your cooking.

Suggestions for use:

• Roasted Wattleseed makes a great caffeine free coffee substitute.
• Flavour ice cream, biscuits, bread and more.

This rambling mint bush is found across south eastern Australia in moist forests and around waterways. The thin, soft serrated and pointed leaves are found in pairs on long running branches, tipped with delicate mauve florets. A subtle Australian native herb with the taste and aroma of spearmint.

Indigenous Australians also used this herb for medicinal purposes.

River Mint is summer growing, thriving along the riverbanks after flood, particularly in the Murray Darling Basin waterways. It was enthusiastically embraced by the early settlers and used with their roast lamb.

Makes an interesting mint tea, which is reputedly good for easing the effects of colds. The crushed leaves were traditionally sniffed to relieve headache. 

Suggestions for use:

• Replace common mint varieties with River Mint in any recipe

Aniseed Myrtle is Australia's contribution to the worlds delicate Anise flavours. A mild but very smooth, sweet anise flavour comes through in this herb from the coastal rainforests.

Aniseed Myrtle is a rare Australian rainforest tree with an aromatic leaf that has an essential oil profile comparable to true aniseed. Traditionally Aboriginal people used it medicinally as a tonic which had a vitalising effect.Flavour of aniseed, some sweetness and slightly cooling on the palate.

Suggestions for use:

• Flavour essential oils, teas and now Indigiearth coffee.
• Excellent in drinks, syrups, glazes, cakes, biscuits, dressings, sauces and ice cream.