A Kosho is a salty, spicy fermented chilli paste originating from Japan. This one is made with grapefruit peel & juice grown in Kangaroo Valley by permaculture guru Peter Brandis. The very hot chillies are also sourced from Food by Fiat!

It’s salty and very spicy so only needs a touch added to your meal for a zingy, spicy kick!

Ingredients

Grapefruit (Kangaroo Valley, NSW)

Hot Chillies (Food by Fiat, Peats Ridge, NSW)

Salt (Olssons, SA)

Serving Suggestions

Is amazing with any seafood! Add a small amount to mayonnaise or hummus as a spread for your favourite sandwich. Add a tiny dash to a soup or ramen for a spicy kick. Serve a little with grilled steak or fish or even add to a dressing for a fish carpaccio. Serve simply with with sautéed greens.