For over 50,000 years, Indigenous Australians have lived off the land and consumed bush foods for their health and nutrition. Native fruits are known to have a rich source of antioxidants with many also having a very high range of antimicrobial and antibacterial properties. Kakadu Plum, for example, contains about five times the amount of antioxidants found in blueberries.
We have a precious collection of incredible foods that are not only good for you but hold a unique Aboriginal cultural story.
From March to June Traditional owners, families and communities harvest and consume the fruit as a kind of family ritual. For centuries, Kakadu Plum, along with other native Australian native plants, has been considered the gift of the Dreamtime because of its incredible antioxidant, anti-inflammatory and infection-fighting fruit.
The Kakadu Plum is a little plum grown in the top end of Australia, wildcrafted by the Australian Aboriginal people. Think of a little plum that is rather hello in colour and tastes a little sweet and sour at the same time. For centuries, the Aboriginal people have been eating Kakadu Plum (and it is believed that some people also used the bark in their tea) for medicinal and healing properties.
The Kakadu Plum has been recorded to contain the highest level of natural Vitamin C content globally - more than 100 times that of oranges. It has five times higher anti-oxidant capability than the blueberry, which is renowned worldwide as the 'health promoting fruit'.
Because of this rich vitamin C content, it also displays superior antioxidant properties which is believed to hold a number of benefits for human health.
Vitamin C is known to potential have role in building a healthier immune system, fighting allergens and sustaining health overall. Eating antixidant- rich fruits and foods in general is a great way to reduce your risk of developing certain diseases and conditions. Kakadu Plum is jam packed with antioxidants.
Our Kakadu Plum is freeze dried and contains over 12000mg of Vitamin C per 100g
Indigenous Australians would traditionally use Wattleseed as a type of flour when making damper. Today, it is commonly used for its incredible nutty nutty chocolaty flavour. Wattleseed has a low glycaemic index, high levels of protein and provides a good source of magnesium, zinc, calcium, iron and selenium. There are many types of wattle that is suitable for human consumption, with the Acacia variety being the most common.
Roasted and then ground, try our wattleseed as an alternative to your morning coffee or use it as a rub or marinade on your meat or chicken dishes.
Lemon Myrtle is known to have the highest level of citrol as well as having amazing antibacterial properties that can assist with skin infections and wounds. It is exceptionally rich in calcium and a good source of Vitamin A and E while also found to be helpful in treating indigestion and gastrointestinal disorders.
You may come across Lemon myrtle essential oil and extracts as Lemon Myrtle has antimicrobial and antifungal properties that are superior to those of the popular tea tree oil.
Not only does Lemon Myrtle smell great, and is an incredible addition to any culinary dish, it is quickly gaining popularity for its incredible health benefits.
The leaves are often milled for many culinary purposes, producing a robust lemony flavour and smell.
Our Lemon Myrtle is Certified Organic
JILUNGIN BUSH TEA
New to the market place, Jilungin Bush Tea is wild harvested by Indigenous Australians in Western Australia. Bruno Dann, Traditional Owner would drink this tea before bed for "long peaceful dreams".
Early research is showing us that Jilungin Bush Tea is higher in antioxidants than green tea. It is also caffeine free.
To experience the true magic, not only are the leaves picked, but the bark and stems too. Together, it is an experience of the whole plant. Once picked, everything is dried in large bags in the bush. It is as a true traditional wild tea.
It makes sense to eat what is grown locally and naturally in our country. Wild and raw
want to read more?
Have a read of some of the latest research and studies about Kakadu Plum Powder. We have provided a list below:
- M. Netzel et al (2007). Native Australian fruits – a novel source of antioxidants for food. Innovative Food Science & Emerging Technologies, 8(3), 339-346
- Focus On Kakadu Plum. Rural Industries Research & Development Corporation (2014)
- Aaron C. Tana, Izabela Konczak and Iqbal Ramzan (2011). Native Australian Fruit Polyphenols Inhibit Cell Viability and Induce Apoptosis in Human Cancer Cell Lines. Nutrition and Cancer, 63(3), 444-455.