SALTS, PRESERVES AND MORE

chanterelle-salt
We preserve exquisite flavours through drying, pickling, infusing and bottling. From the seemingly magical and extremely versatile porcini mushroom ‘gold dust’ to the unforgettable salty tang of pickled samphire, First Light Foods brings wildcrafted goods to your pantry so you can enjoy these unique taste sensations from the great outdoors.

PICKLES

What better way to preserve items than to pickle them? We use foolproof, age-old techniques to ensure your cupboard will never be short of something interesting.

PICKLED SAMPHIRE

The flavour of the sea. Samphire is a versatile shoreline plant that contains a pleasant, crunchy saltiness. Also known as sea beans or sea asaparagus, samphire works extremely well with fish dishes and adds a surprising salty tang when added to salads.

GOURMET SALTS AND DUSTS

First Light Foods sources natural sea salt and marries it with a variety of different ingredients, creating a range of memorable and unusual finishing salts. Here you’ll find unusual, yet nifty additions to your kitchen shelf.

WILD GARLIC SALT

Our indigenous South African wild garlic (Tulbaghia violocea) is chopped finely and mixed with natural sea salt. This edible and medicinal herb brings forth a flavour similar to garlic chives. Best enjoyed over roasted vegetables, sandwiches, stews and salads.

BLACK GARLIC SALT

Black garlic is fermented garlic that is a potent superfood. Strong in anti-oxidants, the sweet, molasses-like flavour is imparted into natural sea salt to create a versatile seasoning that can be used on potatoes, meat, vegetables and even as a rub!

PORCINI MUSHROOM SALT

Porcini mushrooms preserve beautifully, and their strong, woodsy flavour is contained in our salt mix. We forage fresh porcini, sun-dry them for up to 3 days and then pulse them into natural sea salt.

PORCINI MUSHROOM DUST

This dust is our secret weapon to making the perfect mushroom sauce. Consisting of nothing but 100% dried and ground porcini mushrooms, use a teaspoonful or two in pastas, risottos, stews, soups, stir-fried and with flour in baked dishes too.