One salt, and it earns the shelf space.
Voodoo Salt is kosher salt with paprika, jalapeño, garlic, onion and basil. It is a finishing salt, which means it goes on at the end, after the cooking is done and the pan is off the heat. Salt early and you season the food. Salt late and you taste the salt itself, which is the whole point.
Use it on roast chicken, pork, hot chips and fried eggs. A pinch over chips as they come out of the oil does more than any sauce. Keep it on the table.
Third at Mr Chilli ANZ 2026. Silver at the Sydney Royal Show 2025. Made in small batches on the Central Coast, NSW.
