Things to make ya food sing!
Our hot sauces are:
Organic
Certified organic where possible and spray free everywhere else. Yep - that means every last ingredient
Locally sourced
We source up to 90% of the produce for our hot sauces from local growers in northern NSW between Byron Bay and The Clarence Valley
Sustainable
From chilli seed to bottle, we've worked to minimise the impact on our planet with mindful packaging and by sourcing pure, local ingredients farmed with sustainability and land regeneration in mind
All natural
No faux thickeners, colours, flavours or additives - just real food
Refined sugar-free
We sweeten with sustainably sourced raw honey, not sugar
Made with love
We even grow our own chillies ~ the Crack Fox permaculture plot is located in Byron Bay and is home to 50 lucky fruiting chilli plants grown among the papayas, bananas, pomegranates and tomatillos!
Our hot salt is made from:
Sustainable pink Murray River salt flakes +
Organic permaculture chillies (from our patch) that we didn’t use up in hot sauce +
Local and seasonal slow dried citrus fruits +
Native bush spices and sun grown herbs.
Get salty
Rub it on your chook, brisket, tofu, lamb, Give it to ya veggies as they hit the roasting pan.
Sprinkle on ya soup, stew, curry for a good kick, your green papaya salad dressing - now that’s a tip!
Add a pinch to panko to crumb your flathead in, while you look boojee with it glistenin’ on your cocktail’s rim.
To bring zesty tingle to your guac, your wings, make your eggs sing like the king (Elvis not Charles).
When you want to get hot and zingy in marination, mid cooking or at serving time: get salty.
Add a punchy zingy spicy kick
Not just a salt, Crack Fox hot salts are a rub, a seasoning and a wham bam heck yeh mam flavourbomb.
They turn the spicy rub as ya know it on it’s head. No heavy, stale spice combos round here! These are light, bright, zesty, super punchy flavs packed full of citrus sass. And they’re actually spicy! (Not mystery-age chilli flakes sprayed with f knows imported from overseas spicy - but Ghost Chilli, Trinidad Scorpion, Carolina Reaper grown in Byron Bay volcanic soil that we’ve slow dried ourselves spicy! Yum!)
They are our very own super hot baddies we’ve grown in our own organic permaculture patch, blended with various milder chillies making them an addictive tingly pleasure to eat (we’re about being able to taste flavour as well as enjoy kick).
With slow dried citrus using up the whole fruit for max flav and no waste, native bush spices, sun grown herbs and certified organic spices they are about to become your favourite pantry staple. For meal-elevatin, cocktail makin, and big time salivatin!
