A bright finishing salt with roasted Sichuan pepper, chilli and chen pi (aged citrus peel). Citrus buzz, layered warmth, bright orange colour, clean crunch.
A hot crispy dish landing on a crowded table and everyone leaning in. Bright floral Sichuan tingle, orange-peel perfume from chen pi, floral cinnamony long pepper, medium chilli warmth, a bright savoury hum that hangs around.
Dust fried eggs and avocado toast, mix with rice flour for an instant S&P squid mix, finish dumplings and noodle bowls, rub and roast chicken and grilled fish, pop on tomato salad in the summer, sprinkle in a toastie, shake up greens and roast veg, rim a margarita, sprinkle over popcorn and hot chips, hit steaks, tofu and halloumi the second they leave the pan. Also crazy good on ice cream.
Layered on purpose. We toast Sichuan pepper and long pepper so the citrusy oils bloom, and dry fry our chillies for depth. We then blend through local flaky sea salt with ground chen pi—aged citrus peel that brings round, marmaladey depth. We’ve kept the ratios right so flavour comes first, so you can pile it on without oversalting.
First comes the bright floral-citrus lift, then the mala* buzz—tingly, a little numbing, very fun—followed by medium chilli and a zesty savoury finish.
*Mala is the tingly–spicy duet of Sichuan cooking, “Ma” means the numbing sensation from Sichuan pepper, “La” means spicy from chilli. Together it feels like tiny electric sparkles on your tongue with a lemony perfume, then a comfy afterglow of chilli and tingly lips.
GANG FAVES
We keep this by our stove and use it in everything!! Incredible with anything fried (especially squid with a Hot Fermented Honey butter sauce), breakfast eggs, buttered corn in the summer, steak and chips, wok fried green beans, silky poached chicken breast. It’s also a house favourite sprinkled liberally on ice cream, chocolate or vanilla is best!
NOTES
Store in a cool, dry pantry.
Gluten free
Vegan
Like many famous hotties, this product may consciously uncouple (separate). Shake before sprinkling
Made with love by us on Kaurna Country in Australia.
A bright finishing salt with roasted Sichuan pepper, chilli and chen pi (aged citrus peel). Citrus buzz, layered warmth, bright orange colour, clean crunch.
A hot crispy dish landing on a crowded table and everyone leaning in. Bright floral Sichuan tingle, orange-peel perfume from chen pi, floral cinnamony long pepper, medium chilli warmth, a bright savoury hum that hangs around.
Dust fried eggs and avocado toast, mix with rice flour for an instant S&P squid mix, finish dumplings and noodle bowls, rub and roast chicken and grilled fish, pop on tomato salad in the summer, sprinkle in a toastie, shake up greens and roast veg, rim a margarita, sprinkle over popcorn and hot chips, hit steaks, tofu and halloumi the second they leave the pan. Also crazy good on ice cream.
Layered on purpose. We toast Sichuan pepper and long pepper so the citrusy oils bloom, and dry fry our chillies for depth. We then blend through local flaky sea salt with ground chen pi—aged citrus peel that brings round, marmaladey depth. We’ve kept the ratios right so flavour comes first, so you can pile it on without oversalting.
First comes the bright floral-citrus lift, then the mala* buzz—tingly, a little numbing, very fun—followed by medium chilli and a zesty savoury finish.
*Mala is the tingly–spicy duet of Sichuan cooking, “Ma” means the numbing sensation from Sichuan pepper, “La” means spicy from chilli. Together it feels like tiny electric sparkles on your tongue with a lemony perfume, then a comfy afterglow of chilli and tingly lips.
GANG FAVES
We keep this by our stove and use it in everything!! Incredible with anything fried (especially squid with a Hot Fermented Honey butter sauce), breakfast eggs, buttered corn in the summer, steak and chips, wok fried green beans, silky poached chicken breast. It’s also a house favourite sprinkled liberally on ice cream, chocolate or vanilla is best!
NOTES
Store in a cool, dry pantry.
Gluten free
Vegan
Like many famous hotties, this product may consciously uncouple (separate). Shake before sprinkling
Made with love by us on Kaurna Country in Australia.
