Desert Lime 20g

CURRENTY OUT OF SEASON

The health benefits of Desert Limes and nay lime in fact are abundant. Nature is wonderful by providing our First Nations people with all they needed to survive.

Most limes and lemons are sour to the taste, but these have a strong wild citrus flavour.

They can be made directly into preserves and pickles, as well as recipes needing a strong citrus flavour.

A very on  trend thing to do is to drop them into a gin and tonic and watch them rehydrate. Not only do they add a piquancy to the flavour but it’s fun. Great in a beer too if you’re having a Mexican night and they do make a great Guacamole with a difference.

Like lemons it can be added to all areas of cooking including baking, over fish in cookies and in cordials. Makes a great Aioli, sparks up Eggs Royal, and is delish on fish.

NUTRITIONAL FACTS

• Calories: 20
• Carbs: 7 grams
• Protein: 0.5 grams
• Fiber: 1.9 grams
• Vitamin C: 22% of the Daily Value (DV)
• Iron: 2% of the DV
• Calcium: 2%% of the DV
• Vitamin B6: 2% of the DV
• Thiamin: 2% of the DV
• Potassium: 1% of the RDI

 

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.

SUGGESTED USES FOR DRY DIP MIXES. The initial idea for these was to reduce wastage. I’ve seen many a crusty bowl of unused dip mix. So, this gives you the option to make as much as you need be it a large bowl full or a few teaspoons for a couple of crackers so go with the wine and unset. Perfect for glamping. But wait there’s more! These are three VERY VERSATILE products. Guacamole makes a great seasoning for chicken. COROBOREE is perfect wo add to a stuffed fish, and red dirt dip is great in stews and sprinkled over lamb. You can switch them all up and around, Be inventive.

FREE FROM We strive to keep all our products natural. Except for 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 PLEASE tell 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 nuts and peanuts, seeds, and spices.