Black Market

Black Market Spice Merchants started when a Melbourne chef and his wife-to-be got sick of a bland pre-wedding diet and fixed it the only way a chef would — spice rubs, ground and mixed by hand, no shortcuts. Every blend still gets made that way today: small batches, real balance of spice rather than a wall of salt, rubbed onto beef, pork, chook or veg, or stirred through as the base of a proper marinade.

The range runs four strong — Alabama Jama's light smoky tang, the deep cracked-pepper hit of Memphis Dry Rub, the warm layered heat of Majestic Spice Rub, and the lemon-oregano lift of Its All Greek To Me — each one built to caramelise into a dark, honest bark rather than just sit on top.

What actually sets them apart is who gets invited to the table: the whole range is certified Low FODMAP — no garlic, no onion, no nonsense — and Kosher certified, 100% Pareve under Kosher Australia. That's not a marketing tick-box, it's a genuinely harder way to build big flavour.

100% natural, no additives, no fillers — so if a jar clumps a little, that's real spice doing its job, not a shortcut. Nothing shady but the smoke ring.