Aboriginals seasoning

The ancient history of Aboriginal blending

Since the Dreamtime, where the world was only light and spirituality, the culture of the Aborigines has aimed at one goal: to preserve the land as it was and as it should be. Nature is their sacred book. Thus, they lived in harmony with nature until the 19th century, nourishing themselves with plants and wild animals from the bush...

The name "Aborigines" comes from the Latin words "ab" and "origo," which mean "from the beginning." They are indeed the first inhabitants of Australia, living on the continent for nearly 50,000 years. Bushtucker: the hills, sand plains, forests, watercourses, marshes of the Northern Territory, and limestone cliffs contain an extraordinary diversity of animals and wild plants that have sustained the lives of the Aborigines for millennia. The Australian desert is the harshest environment ever inhabited by humans. Water is the element that governs the lives of the hunter-gatherers. Thus, to ask "where are you from?" they say "what is your water?"...

Composition of the Aboriginal blend

Lemon myrtle and Tasmanian pepper, native to the Australian bush, are the two main flavors of this blend used by the Aborigines to season meats and fish. The other ingredients in the blend are: nutmeg, anise seeds, lemon zest, paprika, celery, wild rosemary, garlic, black pepper, rice flour.

Recipe with the Aboriginal blend: Barramundi

This is an Australian freshwater fish from the perch family that the Aborigines catch by building a dam in which the fish rush into:

In the kitchen! Start by flouring, salting, and peppering perch fillets. Sear for 3 minutes on each side in a buttered pan. Sprinkle with the Aboriginal blend.