Botanical Salts

General

Store in a cool, dry place.

Allergens: None.

Szechuan pepper + Red shiso salt

A bright, floral salt with tingling Szechuan pepper and tangy red shiso for a citrusy, aromatic finish.

Ingredients: Sea salt, Szechuan pepper, dried red shiso leaves.

How to use: Sprinkle over grilled fish, Asian-inspired dishes, or use to rim a cocktail glass.

Table Mountain fynbos salt

Infused with wild-harvested fynbos botanicals for a distinctly Cape aroma and subtle herbal depth.

Ingredients: Sea salt, dried fynbos herbs

How to use: Finish roast meats, vegetables, or salads for a taste of the mountain air.

Geurnika pepper Smoked paprika + black lime salt

A smoky, citrus-spiced salt combining Geurnika pepper, smoked paprika, and black lime — bold and complex.

Ingredients: Sea salt, Gernika pepper, smoked paprika, black lime, citrus zest.

How to use: Perfect for margarita rims, grilled corn, roast chicken, or flame-grilled seafood.

Wild garlic flower salt

Delicate sea salt infused with wild garlic flowers for a fragrant, savoury edge and springtime aroma.

Ingredients: Sea salt, dried wild garlic flowers.

How to use: Sprinkle over roast potatoes, eggs, or fresh pasta for gentle garlicky flavour.

Fermented Aji Limon Spicy Margarita Salt 

Bright and fiery with citrusy Aji Limón chillies, naturally fermented for vibrant heat and tang.

Ingredients: Oryx Desert salt, dehydrated and fermented Aji Limón chillies, lime zest, citric acid. 

How to use: use to rim cocktails or add to your favourite Mexican dish. 

Meuse Chilli and Szechuan Pepper Togarashi 

a fragrant Japanese-inspired blend with Szechuan pepper, chimayo chilli and citrus peel for layered heat. 

Ingredients: Szechuan pepper, Scotch Bonnet ,Chimayo chilli, sesame seeds, kelp,wild garlic, shiso ginger, sea salt.

How to use: Sprinkle over rice, noodles, grilled meats, or avocado toast for a spicy, citrusy lift.

Scotch Bonnet Chilli Crumb (medium)

A bold, fruity sauce with Scotch Bonnet chillies for a balanced burst of heat and tropical flavour.

Ingredients: Scotch Bonnet chillies, lime, Apple Cider vinegar, White Spirit Vinegar, Mokum Carrot garlic, salt, sugar.

Allergens: None.

How to use: add into marinades, sauces or put onto grilled chicken, burgers, or roasted veggies for lively Caribbean heat.

Smoked Chimayo Chilli Crumb  (Mild)

A gently spiced, smoky hot  crisp made with Chimayo chillies for rich, earthy depth and subtle warmth.

Ingredients: dehydrated and Smoked Chimayo chillies

Allergens: None.

How to use: use over grilled meats, roasted vegetables, or scrambled eggs for a smoky kick.