Aotearoa’s culinary landscape is rooted deeply in tradition, with Maori cuisine offering a unique and powerful expression of the land, sea and people.
In recent years, there's been a revival of indigenous ingredients across New Zealand kitchens - both humble and high-end - where native botanicals are being reimagined to elevate contemporary dishes with a distinctly local identity.
Among these, a special few bring not just flavour, but heat and spice, connecting diners directly to the whenua (land) in every bold, vibrant bite.
At the heart of this movement is a commitment to honouring tikanga (customs) and matauranga Maori (traditional knowledge), with Chefs embracing ingredients once foraged by ancestors for their flavour, medicinal value and spiritual significance.
Now, these ingredients are bringing warmth, complexity and a deep sense of place to everything from grilled meat to desserts and cocktails.
Horopito: The Bush Pepper of Aotearoa
Perhaps the most well-known of New Zealand’s spicy natives is horopito. Sometimes referred to as ‘pepper tree’, horopito leaves deliver a lingering, tongue-tingling heat that rivals chilli - but with a far more herbal, eucalyptus-like depth. Its speckled green-and-red leaves are dried and ground into a vibrant powder or infused into oils, vinegars and sauces.
Used traditionally for its anti-fungal and medicinal properties, horopito now finds a home in spice rubs for venison or lamb, lending smoky heat to slow-cooked meats and even jazzing up dark chocolate ganache or infused honey.
Chefs often use it to add native flair to dishes in place of cracked pepper, allowing the natural spiciness to shine without overpowering other elements.
Kawakawa: Earthy Heat and Healing
Kawakawa is another plant celebrated by Maori for its healing abilities, often steeped in teas or applied topically. When it comes to flavour, its peppery zing and slight bitterness give it a unique versatility.
Young kawakawa leaves have a punchy menthol quality with a warming aftertaste, making them ideal for use in marinades, compound butters or even muddled into cocktails.
Kawakawa works especially well when paired with seafood - it cuts through the richness of oily fish like kahawai or mackerel, while its earthy base complements cured salmon and ceviche. In desserts, it’s often blended into syrups and gels to bring a grassy, spicy edge to otherwise sweet creations.
Titoki and Tarata: Subtle Fragrance with Spicy Undercurrents
While not traditionally known for heat, both titoki and tarata offer a complexity of flavour that layers beautifully into dishes where aromatic warmth is key. Titoki, once used for its oil-rich berries, brings a nutty, faintly spicy taste, ideal for enhancing dressings or emulsions.
Tarata, or lemonwood, delivers a citrus-forward fragrance that finishes with a subtle peppery note. Its leaves and resin can be used to infuse oils or syrups that bring brightness and warmth to dressings, glazes and baked goods.
These ingredients act as the bridge between sweetness and spice, balancing dishes in a way that’s distinctly Maori in origin and modern in application.
Smoked Flavours and Indigenous Fire
The method of cooking also plays a role in how heat and spice are delivered in traditional Maori cuisine. Earth ovens (hangi) provide not just a smoky flavour but a deep, slow-cooked intensity that pairs beautifully with native herbs and spices.
Modern interpretations often include horopito-smoked salt, kawakawa wood chips or native manuka embers for added depth and complexity.
From Whenua to Wharekai
The resurgence of native ingredients is more than just a culinary trend - it’s a cultural reconnection. Each leaf, bark and berry carries with it a whakapapa (genealogy) and using these elements with respect and intention turns every dish into a form of storytelling.
As Aotearoa’s food scene continues to evolve, Maori ingredients that bring heat, spice and flavour are not only transforming the plate but also inviting diners to experience the rich, sensory heritage of the land.
From bush pepper rubs to kawakawa-infused cocktails, the taste of tradition has never felt so fresh - or so fiery.
