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Monash University Low FODMAP Certified trade marks used under licence in Australia by Pincha Salt. One serve of this product can assist with following the Monash University Low FODMAP dietTM. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional. To learn more about FODMAPs and the Monash University low FODMAP certification program, visit monashfodmap.com

Celebrating our FODMAP 5 

NO ONION OR GARLIC

All the FODMAP 5 are certified LOW FODMAP by Monash University.

Please consult your dietitian for advice specific to your situation.

BUSH DUKKAH

Traditionally enjoyed by dipping a piece of flat bread in oil, then scooping up the Dukkah.  
 

Dukkah  has now come of age and has many other uses in modern cuisines. Sprinkle a serve over eggs anyway, over salads, or  to crust meats. Add to dampers, breads or hummus. Use as a seasoning over roasted vegetables after cooking or as an alternative to peanut paste in recipes for something entirely different tastewise.
 

Perfect to take to parties as a snack.
 

Our Bush Dukkah celebrates all things Aussie and includes Macadamia nuts, Saltbush and Lemon Myrtle.

HAJIA SALT

Haja is a Mediterranean blend which is a perfect addition to any meats, especially lamb for Kofta, Kebabs or even the enthusiasts of home-made jerky. Don't stop there though. Flavour Falafel, Tabouli, Quinoa, and try in unsalted butters to make tasty butters for bread. Be brave! The longer the salt is in contact with food the stronger the taste and flavour will be. 

Use like you would normal salt, so either a teaspoon in your pot when boiling rice or pasta, or a sprinkle on your chops or veggies. Don't forget the humble sandwich!

MIDDLE EAST RUB

This is one of our rubs which is rich and robust with all the flavours you would expect from a Middle East cuisine. Traditionally the meats of choice are mutton, lamb, chicken, goat or camel. Lamb on pizza is recognised as a tasty treat when fresh yoghurt and coriander are added. 

Kebab style flavours are easy to achieve with this rub, and for enthusiasts of home-made jerky. Don't Stop there,  flavour falafel, quinoa, rice, pasta, lentils. Stuff grape leaves, chard, cabbage, squash or capsicums with rice cooked with a teaspoon of rub in the water or cooked through the mince meat. This rub also loves baked veggies such as pumpkin, eggplant, carrots, potato and Okra to name a few. It's versatile enough to use as a flavouring for casseroles, soups and stews.

SEAFOOD RUB

If you like fish this is a great way to flavour funk it up a bit. Perfect on any sea, river or shellfish. He is a little healthy recipe to try. Coat 500g of marinara with just over a level teaspoon of seafood rub. Let marinate for at least half an hour is best. Shallow fry in oil until cooked. Serve on top of a fresh mixed garden salad, sprinkled with some Zesty Pep (optional) quick, easy, healthy, tasty. Great for chowders, gumbo jambalaya or fish in foil on the barbie. Get your rub serve balance right by adjusting up or down to suit your tastebuds. 

ZESTY PEP

This is a very versatile blend. Four kinds of pepper, green, pink, white and black, mixed with herbs and spices, including a good helping of Lemon Myrtle.  It will give a pepper steak a real kick. It can also be added to oils to create a unique flavour when poured over a salad with your favourite vinegarette. Sprinkle over fresh tomatoes on toast .. yum. Use pepperd oil for frying and rubbing over meat, add to some homemade damper or breads. My favourite is to smear oil over a cracker, sprinkle on a little Zesty Pep, share with a friend, a beverage of choice, and a good  sunset. Enjoy!

We have a growing list of return customers so this tell us were doing something right.

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Listen to the interview from ABC's Country Hour recorded on Wednesday 22 May at 1230pm for a salty convo with Julie Morris from  Pincha Salt.
 

Listen online: https://www.abc.net.au/radio/programs/nt-country-hour/