Ingredients / Composition

Himalayan Pink Salt, Lemon zest, Lemon juice, Orage zest, Orange juice

How To Use

½ cup fresh orange juice, ¼ cup fresh lemon juice, 2 cups of water (filtered or purified) or raw coconut water, 2 tbsp raw honey, ¼ tsp Citrus Himalayan Pink salt.Put all ingredients in a blender and blend well. Store in Mason jars or reusable glass cap bottles.

Shelf Life

18 months

Manufactured By

Artisan Palate

Ingredients / Composition

Natural Demerara Sugar, Dark Roast Espresso powder,Dark Chocolate powder

How To Use

½ Cup Cold Unsalted Butter, 1 tablespoon vegetable oil, ½ cup Espresso & Dark Chocolate Demerara Sugar, 1 teaspoon Vanilla extract (or 1 ¼ teaspoon vanilla Demerara), ¼ teaspoon salt, 1 large egg, ½ cup cornstarch, 1 ½ cup unsweetened cocoa powder , 1 ½ cup Maida Cream the butter, oil, sugar and vanilla until smooth then incorporate the egg and mix. Add cornstarch, cocoa powder and maida. Let dough rest in refrigerator for 20 mins. Preheat the oven 190 Celsius, Roll the dough to thickness of ½ inch. Bake on parchment paper for 9 to 12 mins depending on size of cookie

Shelf Life

18 months

Ingredients / Composition

Ingredients : Sesame Seeds, poppy seeds, onion , garlic, Himalayan pink Salt.

How To Use

Great on avacado toast and eggs
One way to keep our taste buds happy and satisfied without feeling like they are deprived of anything is to add spices and herbs to dishes.
Sprinkle over the salads or roasted potato for a better taste.
It is 100% natural and pure, no artificial flavor, no addictive, no preservatives.
Use to add crunch or texture to any dish

Shelf Life

18 months

Ingredients / Composition

Ingredients : Himalayn pink Salt, Garlic, Chili powder, Black Peppercorns, oregano, cinnamon, cloves, parsley, coriander, cumin

How To Use

This is our inspired, personal go-to shawarma spice blend that’s perfect for adding to all of your favorite chickpea dishes, scrambles, salads, vegetables, and more! The best thing about this Shawarma spice mix is that it works beautifully with any protein and even vegetables! We love it on tofu, portabello mushrooms and cauliflower also. To create a marinade, combine seasoning with oil.

Shelf Life

18 months

Ingredients / Composition

Himalayan Pink salt, Oregano, Basil, Thyme, Rosemary, Red Wine Vinegar.

How To Use

1 Cup country-style bread, crust removed, coarsely torn, 1 cup olive oil, Italian Herbs and red wine Vinegar HPS , 2 garlic cloves grated, 2 tablespoons coarsely chopped drained capers, 1 cup finely chopped parsley, Freshly ground black pepper

Preheat oven to 300°. Bake bread on a baking sheet 5 minutes to dry out and then cool. Heat ¼ cup oil in a pan. Add bread, tossing and shaking pan often, until golden and crisp. Drain on paper towel; season with Italian Herbs and Red Wine HPS and let cool. Transfer croutons to a medium bowl and crush using your hands until finely ground. Set aside.
Mash garlic, and capers to a paste on a cutting board. Stir in parsley and remaining ¾ cup oil. To serve, mix breadcrumbs into salsa Verde; season with more salt if required.

Shelf Life

18 months

Ingredients / Composition

Himalayan Pink Salt, Oregano ,Basil, rosemary, thyme, basil seeds, aged balsamic vinegar

How To Use

3 firm-ripe tomatoes cut in 1/4-inch thick slices, 1 pound fresh mozzarella cut 1/4-inch thick slices, about 1 bunch of fresh basil, Extra-virgin olive oil, for drizzling, Italian herbs and aged balsamic vinegar Himalayan Pink Salt.
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil, black pepper and season with Italian herbs and aged balsamic vinegar Himalayan Pink Salt

Shelf Life

18 months

Ingredients / Composition

Onion powder, Cayenne pepper, Dried crushed red pepper, thyme, Garlic powder, Parsley, Black pepper, Himalayan Pink salt, Demerara sugar, Cinnamon, Ground cloves, Ground allspice

How To Use

Sprinkle it into your scrambled eggs or over a plate of good old French fries for a real treat. Give your guacamole (avocado) dip a Jamaican twist or transform plain mayonnaise into an amazing sandwich spread with a snap of your fingers and our Jamaican jerk seasoning!

Shelf Life

18 months

Ingredients / Composition

Himalayan Pink salt, lemon juice, Black Pepper.

How To Use

Mushrooms finely chopped 8-10, Lemon Black Pepper HPS, Oil 1 teaspoon, Garlic 1/2 tablespoon, 4 Spring onion, 2 med Carrots, 1/4 medium Cabbage, 1 Green capsicum all finely chopped, 2 cips Vegetable stock, 2 tbsp Fresh coriander stems, 1 tbsp Cornstarch, Chinese bean sprouts.
Heat oil in a non-stick wok, add garlic and spring onion bulbs till brown. Add carrots, mushroom and cabbage, mix well and sauté for two minutes. Add capsicum and lemon black pepper HPS. Add vegetable stock, coriander stems, mix and bring to a boil. Mix cornstarch with water to make a smooth slurry. Add slurry, to the wok and keep stirring. Serve piping hot, garnished with Chinese bean sprouts.

Shelf Life

18 months

Ingredients / Composition

Himalayn pink Salt, Onion, Garlic Chilli Flakes, Peppercorns

How To Use

1 bunch spinach – blanched in boiling water. Extra Virgin Olive Oil, Half lemon for juice, Onion Garlic Chilli Pepper Himalayan Pink Salt
To blanch spinach, plunge in boiling water then refresh in cold water with ice in it. Squeeze out excess water and chop spinach. Use extra virgin olive oil to make a paste & Season with salt. In a fry pan add 2 tablespoons of Extra Virgin Olive Oil and paste. Fry gently for 1 minute then add spinach and toss in the paste. Add lemon juice to finish. Season to taste.

Shelf Life

18 months

Ingredients / Composition

Parsley, Dill weed, Garlic powder, Onion powder, Fried onion flakes, Ground black pepper, Himalayan Pink Salt.

How To Use

Lift your pasta salad to a new level pasta when seasoned with a packet of our ranch mix. Or make your salad ‘party-ready’ with yogurt dressing with this heavenly ingredient.

Shelf Life

18 months

Ingredients / Composition

Natural Demerara Sugar, Himalayan Pink Salt, Carmel Powder

How To Use

1 tablespoon Salted Caramel Demerara Sugar, ½ cup room temperature milk, 1 oz milk chocolate, finely chopped, whipped cream and caramel sauce, to garnish (optional) Place a medium saucepan over medium heat Add milk and Salted Caramel Demerara Sugar continue to stir and heat the mixture, and by the time the milk is piping hot, the caramel sugar will have melted and you will have a smooth liquid. Remove the pan from the heat. Don’t let the milk come to a boil! Add the chopped chocolates to the pan and whisk until the mixture is smooth and the chocolate is melted. Serve Salted Caramel Hot Chocolate with whipped cream and caramel sauce.

Shelf Life

18 months

Ingredients / Composition

Himalayan Pink Salt, Schezuan peppercorns, Star Anise, Chilli Flakes

How To Use

20 dry red chilies, 1 onion, 15 garlic cloves, 1” ginger all finely chopped, ½ cup water, 1 tbsp vinegar, 1Demerara sugar, ½ tsp light soy sauce, 3 tbsp sesame oil , 1 tbsp Schezuan Pepper Chilli Himalayan Pink salt.
Soak the chilies in hot water for 30 minutes. Drain and then add them to a blender. Add 1 tbsp of water to make a smooth paste. Heat sesame oil in a pan. Add the garlic ginger and onion saute don’t brown them. Add the red chili paste and stir. Add Schezuan Pepper Chilli Himalayan Pink salt and ½ cup of water. Simmer for 2 mins. Add soy sauce and vinegar. Stir for 5 to 6 minutes more. Once cool cover tightly in Jar with a lid and refrigerate

Shelf Life

18 months