Bush Tomato (Akudjura):
This spice has a caramel-like aroma and flavour with slightly bitter background notes reminiscent of baked Anzac biscuits.
Mix these quantities of ground spices together, then use at about half the quantity you would have used of Akudjura.
1 teaspoon jaggery powder
1/2 teaspoon coriander seed ground
1/4 teaspoon fenugreek seeds ground
Native Pepperberry (Tasmanian pepperberry)
An important characteristic of this spice is it’s intense heat (about 4-5 times hotter than black pepper), strong mineral-like taste and eucalyptus background notes.
Mix these quantities of ground spices together, then use at about twice the quantity you would have used of Native Pepperberry.
1 teaspoon pepper black ground
1 teaspoon pepperleaf ground
1/4 teaspoon Sichuan pepper ground
1/4 teaspoon grains of paradise (then grind)
Wattleseeds are roasted and ground to give a distinctly coffee-like aroma and flavour. The closest you will get to this flavour is to simply use ground coffee beans in the same quantity in a recipe.