Ingredients / Composition

Natural Demerara Sugar, All Natural UnAlkalised Cocoa Powder, Red CHilli Flakes.

How To Use

⅓ Cup Cold-Brew Coffee Concentrate or Espresso cooled, ⅔ Cup Milk, 1 Generous Teaspoons Chocolate Syrup, Plus More For Drizzling, 1 tablespoon of All Natural Chocolate Chilli Demerara Sugar
Fill a cocktail shaker about half full with ice. Pour all the ingredients into the shaker, cover, and shake for a full minute. Pour into a glass drizzled with more chocolate syrup.

Shelf Life

18 months

Ingredients / Composition

Natural Demerara Sugar, finest cinnamon powder, vanilla pod, vanilla seeds

How To Use

1½ cup sifted cake flour, 1¼ tsp Baking powder, ¼ tsp Salt, 100gms Butter, softened, ¾ cup Cinnamon Vanilla Demerara sugar, 1 Egg, 1 tsp Vanilla extract, ¾ cup Milk
Sift together the flour, baking powder and salt. Use an electric mixer, beat the butter, cinnamon vanilla sugar till light and fluffy. Add the egg and vanilla and mix well. Add this in 3 parts, alternating with milk. And Beat after each addition. Divide the batter in paper lined cupcake tins fill 2/3rds full. Bake the cupcakes at 180C for 20 to 25 minutes till done or a skewer inserted in them comes out clean. Cool for 10 minutes. Frost the cupcakes with the vanilla frosting for best result.

Shelf Life

18 months

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

Himalayan Pink salt, oregano, basil, garlic and chilli flakes

How To Use

1 or 2 tsp All Natural Italian herbs & peperpncino Himalayan Pink Salt in a pan and light fry with olive oil for couple of minutes. Drain pasta and toss them in the pan with the blend for a few minutes. Serve it hot adding if you like parmesean cheese

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, 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

Himalayan Pink salt, lemon juice, lime juice, Roasted Garlic, Chilli flakes.

How To Use

5 medium uncooked potatoes, 2 Tbsp olive oil, 1/2 tsp All Natural Lemon Lime Chilli Garlic Himalayan Pink Salt, 1/2 tsp black pepper .Preheat oven to 425ºF. Line a large baking sheet. Cut potatoes into 1/2-inch-thick slices; Spread fries on baking pan making sure brush with oil. Bake for 40 minutes, turning every 10 minutes. In a small bowl, combine 1 tbsp oil, Himalayan pink salt and pepper.
After fries have cooked for 40 minutes, remove from oven and sprinkle with oil mixture; toss well. Bake until aromatic and browned, about 5 minutes. Cool for a few minutes.

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