Ziggy's Wildfoods - Native Green Ant, Green Fingerlime + Native Thyme Hot Sauce
First and foremost - Native Green Ants.
One of the most flavour packed and fascinating ingredients that I've ever come across.
Imagine overwhelming scents of coriander, lime and lemongrass - complete with a tangy satisfying finish. Tiny yet truly mighty - and sustainably harvested by Something Wild.
Paired with locally picked Native Thyme - aka Cut-leaf Mint Bush, and some locally grown green Fingerlimes.
Ignited with some long fermented organic Yellow Ghost Chillies - this is the definition of earthy.
Use as you would with any pesto, chimichurri or similar - it’s perfect on roasted meats and veg.
NOTE: Condiment lovers who are allergic to shellfish can have a similar allergic reaction when eating Native Ants - so it's not the right condiment for everyone.
Heat Level: 🌶🌶 Medium
Ingredients: yellow ghost chilli, organic apple cider vinegar, green fingerlime, lemongrass, native thyme, tasman sea salt, tasmanian pepperberry, tasmanian pepperleaf, saltbush, Native Green Ant (shellfish allergy)