Spicing up the festive season with Australian bushfood flavours
A University of Queensland-based study co-designed with Traditional Owners has revealed five culturally significant native spice plants that have potential to boost health, enhance flavour and support food innovation.
Adjunct Associate Professor Dale Chapman, an Indigenous bushfood entrepreneur and project leader, said that Australia was home to many edible native plants, many of which were still largely underutilised.
Dr Joseph Nastasi, from UQ’s School of Agriculture and Food Sustainability, said the project hoped to spark a new wave of value-added products and boost opportunities for Indigenous-led bushfood enterprises.
The five spices under the microscope include:
- cinnamon myrtle
- curry myrtle
- native ginger
- native turmeric
- mountain pepper berry.
Fresh samples were sourced from Chapman’s food business My Dilly Bag and processed into spice powders under controlled laboratory conditions.
Chapman said much of what was found aligns with what was known through stories and teachings.
“Our ancestors used these spices every day and now science has confirmed their benefits,” she said.
“This study consolidates what our people have always said — these foods are medicine.”
The study quantified key nutrients such as free sugars, starch, dietary fibre, protein, minerals and lipids using advanced analytical techniques, including liquid chromatography and optical emission spectrometry.
Native turmeric and curry myrtle emerged as protein-rich super spices, while mountain pepper berry and cinnamon myrtle delivered exceptional fibre content.
Native ginger stood out for its high iron and molybdenum levels and cinnamon myrtle offered a zero-sugar option for low-glycaemic foods.
Future research is now planned to explore seasonal and regional nutrient variations, nutrient bioavailability and the effects of processing the plant materials.
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