Fermented hot sauces, stone-ground spice blends, and preserved citrus made from local South African produce. Each jar comes with a short guide on layering flavor into braai marinades, stews, and everyday meals.
Browse the pantryNotes from people who cook with our fermented sauces, spice blends, and preserved citrus every week.
The smoked chili blend changed how I season lamb chops. I used to rely on bottled marinades; now a spoonful of the stone-ground rub and a splash of vinegar does more in half the time. My family asks for the same braai every Sunday.
Juan Swanepoel, Cape Town home cookI added a quarter cup of the preserved lemon brine to a beef stew on a whim. The brightness carried through the whole pot without making it sour. The recipe card that came with the jar explained exactly when to add the rind versus the brine.
Lesego Greyling, slow-cook enthusiastThe hot sauce guide walked me through brine ratios and fermentation times better than any video I had watched. My first batch came out tangy and lively, not harsh. I have since made three more jars with different chilies.
Rev. Veronica Marshall, first-time fermenterI keep the roasted garlic condiment next to the stove and reach for it almost daily. It works in salad dressings, on roasted vegetables, and stirred into rice. The storage tips on the label actually hold up for months.
Thabo De Wet, weekday meal plannerEvery jar we make is built around a simple idea: pantry goods should carry real flavor, not fillers. Here is what that means when you open a jar at home.
Our hot sauces ferment slowly, so the chili heat lands with a rounded, tangy finish instead of a sharp burn. A spoonful in a braai marinade or a stew gives you layers that build as the dish cooks.
We stone-grind whole spices in small batches, which keeps the oils intact far longer than pre-ground powders. One rub works for roasted vegetables, chicken, or a simple pot of beans without extra seasoning.
Salt-preserved lemons and oranges add a savory, sunny note to braises, dressings, and grain bowls. A little rind goes a long way, so a single jar carries you through several weeks of meals.
We source from nearby farms and roast in small trays, not industrial batches. The result is a condiment that tastes like the ingredient itself, not like sugar or vinegar doing the work.
Each jar pairs with a short cooking guide that explains how to layer flavors step by step. No fussy techniques, no hard-to-find ingredients, just clear instructions and seasonal substitutions.
We tell you exactly how long each product keeps and how to store it after opening. That means less guessing, fewer spoiled jars, and more confidence to use what you buy.
Three more guides from the studio, each tied to a jar we currently have on the shelf. Pick one that matches what you are cooking this week.
From chili selection to brine ratios, learn the basics of small-batch fermentation. A practical walkthrough for making your first fermented hot sauce at home, with tips on flavor layering and safety.
Read the guideA masterclass in creating custom spice blends that transform simple meals. Discover the art of toasting whole spices and grinding them into blends that add depth to any dish.
Read the guideHow to salt-preserve lemons and oranges for a burst of umami in stews and marinades. Preserved citrus adds a unique savory brightness to dishes; here's how to make it at home and use it.
Read the guide