about our blends

at Daintree Spice Co. we have six exciting blends in our collection 

a world of ancient inffuence  

Dukkah

With it's ancient origins in the Middle East, our Daintree blend uses home-grown Queensland macadamia nuts for that unique Aussie taste. Dukkah gets it's name from the Egyptian Arabic word "to crush" or "to pound," which is precisely how it's made. Most frequently used as a dip, just grab yourself some crusty bread and good olive oil, moisten the bread with the oil and dip it into our Dukkah, as a great appetiser or snack. You can also use it as a crust for lamb, rubbed into chicken or sprinkle over a variety freshly steamed vegetables and potatoes.

Jungle Curry Powder

Influenced by the wonders of the Indian Subcontinent with it's fragrant armours and brightly coloured spices. Curry is now a favourite in todays multicultural Australian homes. Use this exotic spice blend as a flavouring whenever your recipe calls for "curry powder" or "garam masala" It also works extremely well as a dry rub or in a marinade.

Lemon Myrtle Salt and Pepper

This seasoning is our least complicated blend. The use of salt in cooking dates back to the iron age although only introduced to Australia with white settlement, while it's more tropical cousin pepper originated in India. Introducing indigenous organic lemon myrtle to this famous duo gives this blend it's wonderful citrus lift. Although this blend is most popular sprinkled over cooked foods it is also used sparingly as a dry rub or in a marinade with other ingredients. Try using it where you would normally use salt  and pepper but would like that added touch of citrus. Deliciously used in salt 'n' pepper squid.

Smoky BBQ Rub

The big bold flavours make this an Aussie favourite. The barbecue is embedded in our culture and although traditionally considered a male domain but at Daintree Spice Co. we are not sexist so we will delight in whoever uses our Smoky BBQ Rub. This blend can also be used as a flavouring but really dose excel as a barbecue, roasting or smoking dry rub. Massage a generously amount into a thick steak or chop, leave for an hour or so brush with oil and BBQ to your liking, then pair with full-bodied Australian shiraz.

Reef and Rainforest Rub

This unique blend is in a world of it's own. As the name suggests it's blended ingredients are sourced from land and sea. There is a hint of lemon myrtle and wild thyme the briny flavours from the wakame (sea vegetable) and the sumac that slightly sour finish . This blend has a much coarser grind than say the Jungle Curry Powder and therefore enables the wakame to swell as it absorbs liquid giving texture to soups and sauces. It adds great flavour to marinades and of course as a dry rub. Mix it with equal quantities of Smoky BBQ Rub and massage into a leg of lamb before roasting the taste is out of this world.

Daintree Spice Co.

by Jason Riches

Chilli Coconut Rub

Dose the thought of chilli and coconut conjure thoughts of the Orient? Well here in the Daintree we grow a wonderful verity of chillies and although not endemic, coconuts also grow here very well too. So instead think of Australia's very own Crocodile Dundee (aka Paul Hogan) but don't just "slip extra shrimp on the barbie" rub them in our chilli coconut blend first. You can, of course also use this blende to flavour your favourite Thai style food and it also works rubbed into eggplant prior to grilling. Try it with whole fish baked in a banana leaf.

Our versitile rubs can be used in many different ways.

As a dry rub..... 

This is where the rub is massaged directley into the flesh of meat vegetable poultry or fish prior to cooking. Using as little or as much depending on the intensity of flavour required. The spice can be left to infuse for a couple of hours or overnight, in this instance the flesh will absorb the flavours and the spice will become wet as it draws moisture from food. Alternatively cooking the item immediately after applying the blend will tend to form a thin crust of flavour as opposed to the food absorbing the flavours.

Not just a Rub

As a marinade.....  

Another interesting way to use our blends.  Marination is the process of soaking foods in a seasoned liquid which will generally contain wine vinegar or another acidic element such as citrus juice. Adding your blend of choice to flavour the marinade. Again the food can be left to soak for a few hours or overnight. This process will help tenderise tougher cuts of meat or poultry and even commence the cooking process in finer cuts including fish. In some cases using a higher level of acidity with your flavourings you can completely cook thin slices of fish as in the classic ceviche.

As a flavouring.....

You can flavour almost anything, sauce soup and stock to name just a few. Our Reef and Rainforest Rub particularly lends itself as a flavouring for soup includes in it's makeup Wakame (sea vegetable) it's coarsely ground particles swell when infused with liquid adding texture as well as flavour. See our recipe "Prawn Dumpling Soup with flavours of the Reef and Rainforest" in the recipe gallery.

acknowledgement

We wish to thank Curious Design Consultants for their innovative branding and package design