Campfire Smoked Salt 50gr

Description

CAMPFIRE SMOKED SALT
CAMPFIRE has a little bit of heat and a little bit of smokiness. Perfect to give a wood fire or grill flavour to your food without the BBQ .. cos it rained! The kind of wood used for smoking impacts the flavor, which can range from subtle to bold or even sweet flavour.  We traditionally use mesquite, and depending on the fervor of the wet and dry season, the smokiness may change.
INGREDIENTS  Smoked Garlic, Smoked Onion, Chili, Parsley, Chipotle, Smoked Australian Salt, Coriander, Mustard, Smoked Paprika, Australian Native Salt Bush.
SUGGESTED USES
This Salt is best used as a finishing salt more so than a seasoning. So have a crack at these ideas:
•Over Roasted vegetables.
•On Pineapple or watermelon.
•Smokey Mac n Cheese yum.
•Mashed potatoes .. double yum
•Add to homemade mozzarella or over any cheese for that matter, for a smokey hit.
•On tomato or Pumpkin Soup.
•On top of Avocados.
•Make corn on the cob even better.
•Finish fish, chicken, and steak.
•Over popcorn.
•Jerking meat.
•Use it to rim the glass of a or Bloody Mary!

OUR PRODUCTS:
All our flavoured blends are blended in Australia. We use Indigenous bushtucker, & local grown first. Obviously, some spices do not grow in Australia, so we use highest quality imported flavours of the world.  We choose organic and pesticide free. We choose only the best
SUGGESTED USES FOR SALTS
Use as you would normally use salt. That’s why we say “If you’re going to add a Pincha Salt, add one with flavour! To get more bang for your flavour buck here’s the way to lift an ordinary sandwich to the next level. Firstly, collect and slice all the wet ingredients such as tomatoes and cucumber and salt them. Go ahead and build the rest of your sandwich. Whilst you’re doing that the flavours in the salt will have had time to pop. So, when you chow down, you’ll taste the difference. Remember that you’re using less salt than normal because we’ve added the spices. If you’re on a low sodium diet, try our SALT BUSH or even a sprinkle of rub, as most have much less salt. products to ensure a flavour burst you’ll come to know and trust.
SUGGESTED USES FOR RUBS
If this is your first try using a dry rub, we recommend grilling a meat that you are used to cooking. Feel free to season chicken, lamb fish, pork, beef, and even goat. Leave overnight for best flavour results. Use one teaspoon per 250g of food as a first-time guide. Next time you can adjust up and down to your taste. Best used on food at room temp so that the fibres are relaxed. I prefer to NOT oil the food first as this act as a barrier. I tend to score the flesh, then add the spices, and let it sit for about 20 mins at least before I oil it and give it all a good massage. I add a bit more oil to the pot or pan so it rests on a barrier to the cooking surface. Using a heat that is too high tends to burn the spices and turn them bitter so slow and steady wins the race! A teaspoon or two can also be added to stews, casseroles, curries and hotpots.
FREE FROM
We strive to keep all our products natural. Exceptfor Diggers Dukkah ALL our other products are:
GLUTEN FREE, VEGAN, NO PRESERVATIVES, NO ADDED MSG, NO FILLERS, NO NASTIES. NO ANTI CAKING AGENTS, (if they harden give them a firm bang with the rolling pin)
MONASH UNIVERSITY CERTIFIED LOW FODMAP RANGE
Mediterranean Rub, Seafood Rub, Bush Dukkah, Hing Garlic and Onion substitute Salt, Zesty Pep, Lemon and Herb Pepper in refills or grinders. Working on more to come.
TUMMY FRIENDLY
Complimentary to Low FODMAP, and includes, Hajia Mediterranean Salt (previously certified and no ingredient changes) Lemon Myrtle and Kakadu Plum Salt, Chili Salt, Salt & Vinegar Salt,
AUSTRALIAN NATIVE BOTANICALS
Again, complimentary to the FODMAP Range, are our Aussie bush foods. We worked with Monash University to get these on their APP. Lemon Myrtle Milled, Kakadu Plum, Salt Bush, Gundabluey Wattle.
SHELF LIFE – SALTS, SPICES RUBS DIPS BOTANICALS.
We’d like to say 2000 years on account of the Egyptians and the tombs but couldn’t get that past the food guy!  You have 3 years. DUKKAHS 1 year. Will keep up to 6 months if refrigerated after opening.
REDUCE REUSE RECYCLE
Our packets are made from BIO film, so they degrade. Offer a waterproof protection, stops leakage of nut oils from Dukkah, will fit into most spice jars if you prefer to reuse what you may already have.
SOCIAL MEDIA
If you have something great to say please give a 5 Star review, a like, a share. If there’s a problem, this is something WE DO NOT take with a Pincha Salt. In fact, we take it very seriously, so PLEASEtell us. Were all about you and want you to be satisfied.  We want to be the best we can be.
OUR COMMUNITY
Ask to be added to ‘The Kitchen Shed’ to learn more uses for all our products as they are so much more versatile than you may know. Show us YOUR kitchen nails, fails, recipes hints and tips. Not only is it interesting and helpful to others, we may learn something from your insight.
DISCLAIMER
Although we take great care in our “Kitchen” hygiene and manufacturing process to ensure your safety, products may contain traces of nuts. DUKKAH is made from tree nuts and peanuts, seeds and spices.