Salts and Sugars
Produced from the deepest sap from the buds of coconut palm, this brown sugar is a natural sweetener, popular in South, South-East Asia. Subtly sweet, with hints of caramel and toffee, it is minimally processed, rich in minerals and low GI. It can be directly substituted for white sugar, but will change the colour of the dish.
Made by mixing granules of fresh garlic with sea salts, they are left for a few days to infuse with one another. The salt absorbs the garlic flavour and oils, which further preserves it. As a substitute for fresh garlic, on bread, in stews, seasoning for meats and more, it can be used on absolutely everything!
Kala Namak (Black Salt)
Found mostly in the Himalayas in Nepal, in its original form the rock salt is black in colour, however when ground, it becomes purple - pink. The aroma is quite pungent, but that dissipates when exposed to heat. Popular with vegans, it is most common in South Asian cuisine, particularly, chutneys and chaats. It mimics the smell and taste of eggs.
This salt has many different sues, ranging from preserving meats, curing salmon and being placed in a grinder to be sprinkled over food.
Native to Australia, it is also known as “Old man” salt bush. Used by Indigenous Australians for hundreds of years, it has an infusion of salty flavouring with rosemary and warmth. Perfect for when your trying to cut back on salt intake, it is a great addition to dressings, breads and pastas.
Sea Salt Flake Fine
The fine flakes are harvested by evaporating sea water, and packaging the salt that remains behind. Rich in minerals and not as heavily processed as table salt, this delicate salt can be interchangeable with traditional salt. Most commonly used in rubs and marinades.
Vanilla Bean Sugar
Delicately delicious, this infusion of white sugar and vanilla bean seeds, is the perfect addition to any dessert. The seeds are hand stripped from each pod, ensuring the highest of quality. It can be substituted for normal sugar.