Three ground pastes for the pan, three raw honey blends for the table. Every jar carries its own spoon-by-spoon instructions, straight off the label — tap a card to read them.
The base note of most Tanzanian curries and fry-ups — ginger and garlic ground together so you skip the pounding.
Marination — 1 tbsp per 1kg of food. Marinate 30 minutes or more; overnight is recommended.
Cooking — 1 tbsp per 1kg of food, more to taste. Cook for 5 minutes or more, per your recipe.
Pure ground garlic for the dishes that want its sharpness on its own — sauces, stir-fries, marinades.
Marination — 1 tbsp per 1kg of food, 30 minutes or more before cooking. Overnight recommended.
Cooking — 1 tbsp per 1kg of food, more per your liking. Cook 5 minutes or more.
Ground fresh ginger for cooking, marinating, or waking up a pot of tea or a glass of juice.
Marination — 1 tbsp per 1kg of food, 30 minutes or more. Overnight recommended.
Cooking — 1 tbsp per 1kg of food, cook 5 minutes or more.
Beverages — 1 tbsp per 500ml of tea or juice. Stir or blend to an even mixture.
Raw honey and ground garlic settled into one jar — sweet up top, savoury underneath. Stir before serving.
Ingredients — Honey, Ground Garlic.
Stir a spoonful into a stir-fry glaze, or dissolve in warm water for a savoury-sweet tonic.
Our best-selling jar for tea — a tablespoon turns an ordinary cup into something worth slowing down for.
Ingredients — Honey, Ground Ginger.
Spread on crepes, pancakes and pastries. Stir a tablespoon into tea or hot water. Use in baking for sweetening and garnishing.
Warm cinnamon folded through raw honey — built for pastries, porridge, and cold-morning tea.
Spread it on crepes, pancakes and other pastries to enlighten the taste.
Use a tablespoon in your cup of tea or hot water to sweeten and add flavour.
Use it in baking for sweetening and garnishing.
Retail-sized jars today, with room to talk about more.
Stocking a shop, supplying a kitchen, or after a custom order? Get in touch and we'll figure out what fits.
