Are you a Chai-Lover and looking to know more about Bush-Tucker Chai? Discover and learn all about the ingredients used in our Mountain Spicy Pepper Chai Wonmuruk below!
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One of the key native ingredients in our Spicy Mountain Pepper Chai, is the Tasmannia lanceolata, commonly known as Tasmanian pepper berry or mountain pepper. It a Bush Tucker food native to south-eastern Australia. The Mountain Pepper is traditionally used in food and medicine as a treatment for skin disorders, diseases, and stomach pain. In our Mountain Spicy Pepper Chai Wonmuruk, we use the leaves and berries, dried and crushed to add a spicy, peppery flavor.
- Did you know? Dried pepper berries make a pungent native substitute for black pepper. They can be kept fresh for longer in the freezer.
Backhousia myrtifolia commonly known as Cinnamon Myrtle is a hardwood bush food ingredient, although we use the crushed leaves in our Chai. The bush food is native to the subtropical eastern part of Australia and became popularized during the late 1980s. The crushed leaves are mixed into our Chai Wonmuruk blend to give off a warm, earthy cinnamon fragrance to our loose leaf Organic Black tea.
Another popular ingredients has been the keystone of the diet of Indigenous Australians for over 40,000 years and was traditionally ground and used to make a type of flour. That’s right! In our both our Wattleseed, Aniseed and Rivermint and Mountain Spicy Pepper Chai Wonmuruk, we use ground, roasted Wattle seed which possesses a mild roasted coffee, nutty and chocolate aroma. Although not all Acacias (Wattles) are suitable for human consumption, they have been a mainstay in the diet of Indigenous Australians for thousands of years. Containing vitamin C, B12c riboflavin, potassium, calcium, iron and zinc in fairly high concentrations, our Pepper berry Chai is sure to make you feel your best! With a low glycemic index, it is also good for diabetics, providing a steady stream of sugars that do not produce sudden rises in blood glucose levels.
Another crushed leaf Ingredient in our Chai Wonmuruk is Aniseed Myrtle. The stunning rain forest plant with delicious bush food characteristics. It’s quite rare in the wild, only native to a few areas of North East New South Wales. It has strong aniseed scented and flavored leaves which are often used for flavoring desserts, sweet sauces and preserves. It also is popular as a scented savory sauce or marinade for meats and sets a deep fragrant flavor to salad dressings. Made from the crushed leaves of Aniseed Myrtle - it has a subtle sweet licorice flavor making it a great addition to our Chai wonmuruk! Traditionally, Aniseed myrtle was used for weight loss, lactation and stomach complaints.
These loose, crushed ingredients are combined with Organically grown Camellia sinensis, commonly known as Black Tea which smells earthy, floral and sweet. When steeped - the tea should be deeply aromatic and amplify the unique scents of the dry leaves.
- TIP! This tea has a strong, recognizable taste and mouthfeel. Sip slowly, allowing the tea to roll over different parts of your tongue; you should be able notice different flavor notes and mouthfeels. Black tea has a deeper, more intense taste. The perfect cup of tea will activate different flavor sensations on your tongue as you drink.
If you have any allergies to cinnamon, nutmeg or any other listed nut or spice please do not consume our Spicy Mountain Pepperberry Chai ! We don't want you or a loved one to have an allergic reaction.
Here is a list of our powdered ingredients for your conviencience:
Our first runner up is Ginger. Ginger in the family Zingiberaceae, which also includes cardamom. This dried and ground ginger powder has a warm, spicy flavor and aroma. It is used it to add depth and warmth to Chai Wonmuruk blends.
Cinnamon is spice that comes from the branches of trees of the Cinnamomum family. It is native to the Caribbean, South America, and Southeast Asia. People have used cinnamon since 2000 BC in Ancient Egypt, where they regarded it highly. We also regard it highly - it's sweet, woody flavor with slight citrus notes, it definitely adds a spicy taste to our Chai!
Cardamom is a spice made from the seed pods of various plants in the ginger family. In our Chai, Powdered, Cardamom has a strong, sweet, pungent flavor and aroma, with hints of cooling lemon. Yum!
Cloves are the aromatic, pungent spice native to the Maluku Islands in Indonesia. In reality - Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French “clou” meaning nail and have been enjoyed since 200BC! We also love "clou" and use Ground cloves, alongside with cinnamon and nutmeg to create our spicy chai hit!
Nutmeg is the common name for a dark-leaved evergreen tree, Myristica fragrans, that is cultivated its fruit. The nutmeg is the oval-shaped seed, and mace is the bright red webbing that surrounds the seed. The tree is native to the Moluccas, or Spice Islands, of Indonesia.
And Thats All!
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