Australian native flavour wheel
Sensory vocabulary for describing the aroma and flavour of native plant food products
Sensory descriptions for a selection of commercial
native fruits, berries, herbs, seeds and spices
Fruits and berries
Davidson plum (Davidsonia jerseyana)
An earthy aroma like fresh beetroot with a slight
Davidson plum (Davidsonia pruriens)
Aroma of rosella jam and stewed rhubarb; some
musk and lolly notes.
Desert lime (Citrus glauca)
A brown lime citrus aroma with some pickled notes,
stewed fruit and cut grass.
Finger lime (Citrus australasica)
Aroma of fresh zesty citrus with a hint of cooked
Aroma of stewed apples and pears; some cooked
citrus, pickled and fermented notes.
Lemon aspen (Acronychia acidula)
A fresh citrus aroma, conifer leafs and some
Muntries (Kunzia pomifera)
Aroma of moist fruit mince, spice, bush honey
Quandong (Santaluum acuminatum)
Aroma of dry lentils; some earthy and fermented
A sweet, spiced tea aroma with musk, bush honey
and resinous notes.
Herb, spice or seed
Anise myrtle (Syzygium anisatum)
Aroma of aniseed, menthol and herbs.
Lemon myrtle (Backhousia citriodora)
A lemon lolly aroma, perfumed with some
Cut leaf mint (Prostanthera incisa)
A herbal aroma, bush scrub and menthol.
Bush tomato or ‘Kutjera’ (Solanum centrale)
The savoury caramelised aroma of carob; some
Tasmanian pepper berry (Tasmannia lanceolata)
Aroma of bush scrub with perfumed, fruity lolly
notes. Lingering heat on the palate.
Tasmanian pepper leaf (Tasmannia lanceolata)
Aroma of Australian bushland, dry paperbark and
herbs. Developing heat on the palate.
Wattle seed (Acacia victoriae)
Aroma of toasted coffee grounds, sweet spice, raisin
For recipes, fact sheets, supplier details and
more information on native ingredients vist
For more information contact the Department of
Employment, Economic Development and Innovation
© The State of Queensland, Department of Employment,