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OUR PRODUCE

RED KARKALLA 

   

Red Karkalla have small salty jelly bean like leaves which add a great seasoning for seafood and  dark red meats.

   

Spritzy salty with a hit of sweetness Red Karkalla is an award-winning ingredient.

KARKALLA

   

Karkalla is a succulent coastal groundcover plant native to Australia. The leaves are salty and succulent, 3.5 -10 cm long and curved or rarely straight. Pairing perfectly with any seafood of fish dish, they bring the dish to life.

SEAKISS SALTBUSH

   

Saltbush leaves have a mild salty leaf with zero bitterness.

   

They can be dried, fried or tossed through a salad to add a natural seasoning. 

SEA PURSLANE

   

Long firm and crunchy leaves with a sea-salt taste, pair great with seafood as well as anything from lamb to veal.

SAMPHIRE

   

Long slender stems with a firm texture and salty flavour, also known as Sea Asparagus these are best steamed or sauteed lighty.

HEARTLEAF ICEPLANT

   

The leaves are commonly consumed when young and have a very mild, vegetal flavour with subtle salty and tangy undertones.

WARRIGAL GREENS

   

Warrigal Greens can be used like common spinach in a variety of applications; raw, sautéed, steamed, or braised. The texture remains firm once cooked.

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MOOJEPIN FOODS

3006 Nyabing Road, Katanning, Western Australia 6317

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