Aboriginal Herbs & Spices

There are many herbs and spices that the native Australians, or the Aboriginals, used in ancient times and today. Herbs were used both for medicinal purposes and for food or nutritional supplements to food. Spices were used to flavor and enhance food. The Aborigines identified, named and used many varieties of natural plants, including Wild Rosella, lemon ironwood, forestberry and wattleseed.

Wattleseed

• These seed-like plants are full of protein, fiber and carbohydrates. Because wattleseed takes longer to digest, it tended to sustain the Aboriginals for longer periods of time, providing them with the sense of being full. Wattleseed tastes almost like coffee or hazelnut and was used to enhance the flavor of desserts. It was often used in creamy dishes, including ice cream. Scientists are also studying the positive effects that wattleseed seems to have on diabetic patients.

Lemon Ironwood

• Lemon ironwood, also commonly called lemon myrtle, was used by aboriginals as an aphrodisiac. The oil that comes from the lemon ironwood is antibacterial and antimicrobial, meaning that it fights against harmful bacteria in the body. Some properties of the herb can relax the nervous system, and when used as tea, it can relieve and coat sore throats. Its taste and smell is similar to that of lemon or lemongrass, the latter of which is also a popular herb.

Forestberry

• This herbal berry contains an active chemical called methyl cinnimate. This property makes the forestberry herb similar to cinnamon. Forestberry was used by Aborigines to calm the stomach and provides a cooling sensation when consumed. It might also prevent and fight the formation of cancer cells in the intestines of those that consume it. Forestberry has a fruity flavor mixed with a bit of spice and is used as flavor enhancers today.

Rosella

• Rosella, or wild rosella, is a flower that contains anthocyanin. Anthocyanin is an antioxidant that not only fights and prevent cancer, but also reduces the look of skin aging and lowers blood pressure. Aborigines consumed rosella because it induced relaxation of the muscles. The herb restores muscles and has numerous restorative qualities. Rosella has a dark red color and is most generally used medicinally.