Stright up beast of a season with himalayan pink rock salt and the mighty moruga scorpion 🦂 stinging your insides out with heat, then clean up with the beautiful native thyme and sage that will give you a herbal but mellow notes,
this seasoning will be fantastic on lamb, game meat, chicken, vegetables.
allergen warning
MAY CONTAIN WEAT, SOY, EGG, DARIY
Due to a shared kitchen space
HEAT
New to heat 10/10
Chilli Enthusiast 6/10
INGREDIENTS
Himalayan Pink rock salt
scorpion (powder)
sage
native thyme
Pink Himalayan rock salt
The pink salt comes from remnants of ancient seabeds that crystallized 600 million years ago. Legend has it, it was actually Alexander the Great’s horse that first discovered the salt rocks when it stopped to take a lick. Then, under British rule, salt mining ramped up in the 1870s.
Did you know Himalayan salt doesn’t actually come from the Himalayas. It’s mined 186 miles away in Pakistan.
Some of pink Himalayan salt’s commonly promoted health claims include that it can:
Improve respiratory diseases.
Balance your body’s pH.
Reduce signs of aging.
Improve sleep quality.
Regulate blood sugar.
Increase libido.
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