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Herbs & Spices

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    Made in Australia and certified Kosher by Australian Kosher – this Pure All Australian Kosher Salt is the salt of choice for professional chefs and home cooks. Professional meat processors prefer to use Kosher salt when curing meat.

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    The most common spice used in almost all cooking and food applications. Very pungent and biting taste.

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    The most common spice used in almost all cooking and food applications. Very pungent and biting taste.

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    The most common spice used in almost all cooking and food applications. Very pungent and biting taste.

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    A key ingredient in hot sauces and great for cooking. Ground cayenne pepper will kick up the heat of anything you make!

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    An excellent ingredient for those who like it hot. This product is one of the hottest of the chilli family, we suggest to add it sparingly for that hot kick!

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    An excellent ingredient for those who like it hot. This product is one of the hottest of the chilli family, we suggest to add it sparingly for that hot kick! Ground chilli is prepared in the same way as chilli flakes, in that the hot peppers are dehydrated and then ground down. The only difference between the two is after grinding the chilli flakes have a flakey texture while the ground chilli is fine.

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    Fennel is a member of the parsley family. Fennel spice itself has sweet, grassy flavor with delicate notes of anise and licorice. These fennel seeds are a wonderful addition to tomato sauce, meatballs, pork dishes, and is frequently used for making sausage and salami.

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    Garlic granules are fresh, flavorful and a major flavour enhancer in almost every dish.  Granulated garlic is prepared in the same way as garlic powder, in that the fresh garlic cloves are peeled, dehydrated and then ground down. The only difference between the two is after grinding the granulated garlic has a thick, cornmeal-like texture, while garlic powder is finely ground.

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    Garlic powder is  is fresh, flavorful and a major flavour enhancer in almost every dish. Garlic powder is the cloves of garlic that have been peeled and dried in a food dehydrator and then ground to the desired consistency. Garlic powder delivers many of the best benefits of garlic in terms of health but contrary to fresh garlic it has an extended shelf life, so it can be stored for months or even years without losing its potency.

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    White pepper is a spice produced from the dried fruit of the pepper plant. It tastes hotter than black but is less complex, with fewer flavour notes. White pepper is often used in dishes that need a peppery bite but where you don’t want black flecks. Frequently used for making sausage and salami.

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    A savoury berry famous for flavouring English Dry Gin and is used in European game dishes in salami/charcuterie meats. Juniper berries also go well with chicken.

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    The Carnivore Collective Salami Spice Kits come in 9 different flavour combinations including calabrese, dried chorizo, fennel & garlic, hot italian, hungarian saucisson, venison, pepperoni and Tex Mex.

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    Muraca Pepper/Capsicum Sauce is the closest commercial product to Nonna’s homemade sauce. Adding flavour to salami, sausage mixes, smallgoods, dips, tomato based sauces, beef stroganoff and pizza bases. Recommended 500gms of sauce per 10kg of meat, or to taste.

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    Onion powder is made from dehydrated ground onions, giving it a concentrated flavour that pairs well with many foods and can be used as a seasoning. It is white in colour and has the typical smell & flavour associated with onion.

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    Smoked paprika, often called pimenton or smoked Spanish paprika, is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smokey flavour. This variety  has a smokey flavour you might find by grilling outdoors or charring a red pepper. The flavour is still sweet with a spicy kick to it.

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