Voodoo Salt

Voodoo Salt — salt first. savoury next. a small jalapeño kick at the end. The kind of seasoning that makes plain food stop acting shy.

This is for people who are tired of “just salt”. You want something that actually does a job — fast — without turning dinner into a project.

We start with kosher salt for clean, direct seasoning. Paprika brings warm depth. Garlic and onion handle the backbone. Jalapeño adds a bright, green heat that shows up late and keeps things interesting. Sugar doesn’t make it sweet — it just rounds the edges so it lands properly. Basil gives it a herby lift, and pepper keeps it honest.

Use it when food needs a point of view:

• Chips/wedges (hot, straight after cooking)
• Eggs, avocado, and tomatoes
• Roast chicken, steak, sausages
• Corn with butter and lime
• Roast veg (pumpkin, potato, cauliflower)

• Popcorn (dangerously easy)

Heat: medium. Texture: seasoning salt. Best first use: pork tomahawk.

Sydney Royal Show 2025 — Silver.

Bring something different to the table.

Made in small batches in our Central Coast kitchen (NSW, Australia).