- Also known as Bush Tomato, Desert Raisins, Desert Tomato
- Used in Native Australian cuisine
- Strong, pungent taste of tamarillo and caramel, similar to sun-dried tomatoes
- Too strongly flavoured; has to used in chopped or powdered form
- Used in bread mixes, salads, sauces, cheese dishes, chutney, stews
Allspice
- Also known as Jamaica Pepper, Kurundu, Myrtle Pepper, Pimenta or Newspice
- Made from unripe allspice berries that resembles large brown peppercorn when dried
- Used in wide variety of cuisine, including Caribbean, European, Middle Eastern and Indian
- Combines the flavour of pepper, cinnamon, juniper, nutmeg, ginger and clove; hence its name allspice
- Sold whole, ground or as essential oil
- Used in jerked meats, mole sauces, curries, sausages, marinades, pickling, liqueurs and desserts
Amchoor / Amchur
- Made from green mangoes harvested prior to ripening
- Used in Middle Eastern and Indian cuisine
- Sour and fruity taste; slightly spicy in flavour
- Sold in both powdered and sliced dried form
- Used in chutney, pickles, curries or as a tenderizer; prevalent in vegetarian cuisine
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