• A Pho style spice mix. Use with any kind of stock. Add 2 teaspoons to a tea strainer and simmer in a litre of stock for 5 to 10 minutes or according to taste. Add fish sauce and soy sauce then pour over your soup ingredients.
  • Pepperberry is a punch Tasmanian native pepper with spicy herbal dimensions. We’ve paired it with sustainable Pink Lake Salt from Victoria to create a sharp, bitey seasoning that, like all good Australians, plays well with everything. Packed with antioxidants.
  • A mild, no chilli curry. Fragrant, with no chilli, leaving you free to add fresh chilli to achieve the desired level of heat to your meal. Use this curry mix as you would in any recipe that calls for curry powder. Fry in oil to release the flavours before adding the rest of the ingredients.
  • A mild curry that’s both sweet and tart. One of the characteristics of Sri Lankan cooking is that the spices are dark roasted, giving this a much different aroma and flavour to that of Indian curries.
  • Great as a rub, marinade or sprinkle brazenly over food. A sweet and mildly spicy blend for meats and vegetables. Use as a rub, just prior to cooking, or as a marinade by blending this with some oil or lemon juice.
  • Morroccan Spice Blend. This blend is perfectly suited to seafood, chicken and vegetables – anywhere a little bit of spice and lemon flavour are welcome. Rub with the spice blend and marinate with olive oil and lemon juice.