Saltbush and Vinegar Sprinkle 50g

$10.35

This tantalizing blend fuses the herbaceous saltiness of native Australian Saltbush with vinegar powder to create a simple yet powerful seasoning. The flavours and aromas of this blend make for a true sensory experience, which is best used to batter seafood, hot chips or vegetables like eggplant- however it also works a treat when used as a garnish.

  • Vegan friendly

  • No added gluten

  • Made in Australia from at least 99% Australian Ingredients

👉 Keep scrolling for recipe ideas, usage tips, and nutrition insights—plus see how our community is using Saltbush and Vinegar in their kitchens.

This tantalizing blend fuses the herbaceous saltiness of native Australian Saltbush with vinegar powder to create a simple yet powerful seasoning. The flavours and aromas of this blend make for a true sensory experience, which is best used to batter seafood, hot chips or vegetables like eggplant- however it also works a treat when used as a garnish.

  • Vegan friendly

  • No added gluten

  • Made in Australia from at least 99% Australian Ingredients

👉 Keep scrolling for recipe ideas, usage tips, and nutrition insights—plus see how our community is using Saltbush and Vinegar in their kitchens.

  • Saltbush and Vinegar Roast Potatoes: Toss boiled chopped potatoes in olive oil or duck fat, then roast in a hot oven (230 - 250°C) until crispy and golden. Sprinkle generously with our Saltbush Vinegar seasoning.

    Saltbush and Vinegar Battered Fish: Season some flour with pepper and Saltbush Vinegar Sprinkle. Dredge your favourite fish fillets in flour mixture, followed by beaten egg, then either beer batter or Panko breadcrumbs. Deep fry in hot oil (180°C) until golden and crispy. Serve with extra sprinkle dusted over the top.

    Bushfood Tempura: After frying vegetables like Warrigal Greens, Samphire, Ice Plant, or Saltbush leaves in a thin tempura batter, dust lightly with Saltbush Vinegar Sprinkle while hot for a zingy finish.

    Roast Saltbush Chicken: Rub the chicken skin generously with olive oil, and season all over with sprinkle before roasting in a moderate oven (200 - 220°C) for a crispy, seasoned skin and subtle native herb flavour.

    Crispy Kale Chips: Massage or spray kale leaves with olive oil and dust with Saltbush Vinegar Sprinkle. Lightly bake in oven (120 - 140°C) until crisp. It makes for a healthy snack with a native zing.

    Saltbush Vinegar Roasted Vegetables: Toss your choice of chopped vegetables (carrots, pumpkin, red capsicum, Brussels sprouts, etc.) with olive oil and a generous amount of Saltbush Vinegar Sprinkle. Roast in the oven (200 - 220°C) until tender and slightly caramelised.

    Saltbush Vinegar Cucumber Salad: Slice up cucumbers and white onion thinly. Toss them with Saltbush Vinegar Sprinkle, some sugar and fresh dill, for a refreshing cucumber salad.

  • Best used as a garnish, or infused in cooking. Start with a small amount and adjust to taste, as this blend is quite potent.

    Store in an airtight container, in a cool dark place. Shake before use.

  • Ingredients: Sea Salt, Apple Cider Vinegar Powder, Tapioca Starch, Saltbush (19%), Pepperleaf, Spices.