The everyday egg upgrade

Black pepper and toasty black sesame with a whisper of tomato sweetness — an all-day savoury sprinkle for eggs, hash browns and everything in between.

The everyday all-day egg sprinkle.

The secret weapon is the fat

100% grass-fed rendered beef fat with a clean, mild flavour that builds a deep, golden crust on steaks, roast spuds and everything in between.

Pure grass-fed beef fat for a deep, golden crust on steak and spuds.

The everyday jar of a rare fruit

The same slow-cooked Northland tamarillo relish in a share-friendly 210g jar — perfect for a cheese board, a brunch spread, or gifting someone onto the tamarillo obsession.

Same slow-cooked tamarillo relish in a share-friendly 210g jar.

New Zealand's rarest condiment

Slow-cooked Northland tamarillo relish — tangy, deep and a little sweet, built to sit on a steak, a burger or a cheese board and completely change the conversation.

Slow-cooked tamarillo relish — tangy, deep, a little sweet.

A rare Kiwi fruit, bottled

Tart-sweet Northland tamarillo blended into a silky vinaigrette — a rare native fruit dressing unlike anything else on the shelf, built for salads, grilled chicken and fresh greens.

Tart-sweet tamarillo, bottled into a silky vinaigrette — rare, Kiwi, unforgettable.

The bright one for fish night

Fresh coriander and parsley with a hint of spice. Made for prawns, fish and corn.

Coriander, parsley and a hint of spice for seafood.

Pick 3 tubs, save 10%

Choose any three Spicetub tubs — three different flavours or the same one three times — and save 10% versus buying them one at a time.

Pick any 3 tubs, save 10%.

Herby garlic, mild and moreish

Garlic and oregano up front, warm paprika and cumin through the middle, and a gentle cayenne glow on the finish — the everyday sprinkle for chippies, soups and roast veg.

Herby garlic, mild everyday sprinkle.

Brunch's lemony, herby glow-up

Zesty lemon and savoury herb with a crunchy hit of black sesame and a gentle chilli lift — smashed avo, eggs and salads never had it this good.

Lemony, herby glow-up for brunch.

Award-Winning Pear Hot Sauce

Bae is Korean for pear. Australian and Korean pear up front, then fermented chilli, shiitake and soy for a deep umami middle, and a 6/10 heat that blooms rather than bites. 2nd Place at the New York Hot Sauce Expo 2024. Drizzle it over fried chicken, wings, tacos and dogs.

Korean pear, fermented chilli and shiitake umami at 6/10. Award-winning on fried chicken and wings.

A Native Aussie Twist

Fiery habanero mellows into watermelon and lemon myrtle — drizzle over grilled prawns or fish for a bright medium 5/10 finish.

Habanero mellowed with watermelon & lemon myrtle — bright medium 5/10.

Nomad's Hottest Ever

Carolina Reaper spikes a fermented roja base for a full 10/10 burn — built for grilled beef and serious chiliheads only.

Carolina Reaper spiked roja — full 10/10 burn, chiliheads only.

Nomad's Award-Winning Best Seller

Sweet-sour tamarind meets habanero heat — glaze grilled pork ribs or toss through a stir-fry for a sticky medium 6/10 finish.

Sweet-sour tamarind meets habanero heat — sticky medium 6/10 finish.

Fresh Green Ferment

Tangy tomatillo, jalapeño and pineapple fermented bright — finish grilled chicken, fish tacos or charred veg with a mild-medium 4/10 zing.

Tangy tomatillo, jalapeño & pineapple — fresh mild-medium 4/10 zing.