The Curry House

Four big flavour for little snacks.  Level up your wraps and rolls, hot chips, scrambled eggs, devilled eggs, popcorn, boiled rice, tuna snack tins, noodles, “garlic” bread, avocado on toast, salads, sushi, and much more. What will you make your fave?

Middle East Rub 30gr Certified Low FODMAP

Hing Garlic & Onion Salt 50gr Certified Low FODMAP

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 Australian Sea Salt.

SUGGESTED USES FOR SALTS Use as you would normally use sea 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. We pride ourselves on quality 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 using 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 massage in the oil and add 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. Versatility plus!

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 to go with the wine and sunsets. Perfect for glamping. But wait there’s more! These are three VERY VERSATILE products. GUACAMOLE makes a great seasoning for chicken. COROBOREE is perfect to add to a stuffed whole fish. RED DIRT DIP is great in stews and sprinkled over any meat especially 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 (There’s one in every family!!!) 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. So if you’re not a fan of garlic or onion or its doesn’t like you, this is your bag,

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, Chili and all the Australian Native Botanical Range.

AUSTRALIAN NATIVE BOTANICALS Complimentary to the FODMAP and TUMMY FRIENDLY Range.

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 2 years. DUKKAHS 1 year, and it will keep for 6 months in the fridge after opening – if it lasts that long!.

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. Are heat sealed with a tear of tab and a zip lock to keep them closed after opening.

STORAGE Like most thing spice they like dark rooms with a body temp atmosphere.

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 Outback Foodies” 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, but we may also learn something from your insight.

DUKKAH is made from nuts and peanuts, seeds, and spices. DIGGERS DUKKAH* contains wheat and is not Gluten Free

DISCLAIMER Although we take great care in our Kitchen hygiene and manufacturing process to ensure your safety, products may contain traces of nuts.