Indigenous Foods Fact File by Jennifer Mclennan

mountain pepper

2019-03-29 00:22:44 UTC

sensory properties: mountain pepper has a strong earthy spicy taste it has a strong aroma and it looks like black and glossy.

2019-03-29 00:25:12 UTC

Wattleseed has a nutty, roasted coffee aroma, with touches of sweet spice, raisins and chocolate. It has a savoury, nutty, wheat-biscuit flavour. It is grown on trees. Wattle Seeds are located throughout the arid region of the Northern Territory and South Australia.

2019-03-29 00:43:35 UTC

Wattleseed Jam Cockles

2019-03-29 00:50:37 UTC

Wattle Seed Pudding

2019-03-29 00:53:58 UTC

Wattle Seed Ice cream

2019-03-29 00:56:00 UTC

sweet potato gnocchi with mountain pepper and prosciutto and parmesan sauce

2019-03-29 00:57:46 UTC

cabbage with mountain pepper

mountain pepper polenta

2019-03-29 00:58:47 UTC

Saltbush

hcros1 — 2019-04-03 22:28:59 UTC

It salty and herby in flavour
In old times indigenous Australians mostly collected the minute Saltbush seeds to grind and roast for damper.

The large fresh or blanched Saltbush leaves can be used as a wrap around meat or fish, in salads or as a leafy bed for grilled meat or vegetables.

The dried Saltbush flakes are a wonderful addition to bread, grills, pasta and dukkah.

Quandongs

jlsqu3 — 2019-04-03 22:45:00 UTC

The sensory properties: They are a bit tart. Some think the flavour reminds them of a combination of apricots and peaches.

they can be used in jams, pies and quandong sauce.

Shirley Aguilon C. Period 2

s9240499 — 2025-08-29 14:45:13 UTC

My first fact about what I learned is that Mexico City was built on top Tenochtitlan. The world was different 500 years ago! A next fact I learned is that Tenochtitlan has anoter city which is smilar name it's called Tlatelolco it is up north.