Product Catalogue

Pepper Pink Whole 20g

Pink, black, green and white peppercorns are the fruits of a tropical, perennial climber.  Pink peppercorns are produced by putting the ripe red fruits into brine, which inhibits the enzyme. Unfortunately, boiling the pink pepper to kill the enzyme or even freeze drying them does not work. They are too soft, and will break up.

The dried pink peppercorns that are available is called pink schinus, or christmas berry. The ones we keep are freeze dried, which is by far the best quality. The flavour is sweet, warm, and fresh.

Pepper Telicherry 50g

Telicherry peppercorns are considered the finest pepper in the world.They come from the Malabar coast of India. Telicherry pepper is larger and more mature than other peppercorns. With a  full, robust flavour, telicherry will give a pleasing lift to your savoury dishes.

Pepper White Whole 70g

White, black, green and pink peppercorns are the fruits from a tropical, perennial climber. White peppercorns are produced by removing the enzyme from the fruit before it is dried, then they are packed into hessian bags and immersed in water for 2-3 weeks. During this period the outer husk softens and loosens from the hard core. Once removed from the water they are washed until no pericarp remains. The peppercorns are then laid out in the sun, or placed in ovens to dry. They stay creamy white in colour as there is no enzyme there to turn them black. White peppercorns have that pepper bite without the fragrance of black pepper. It is the preferred pepper for Thai and Japanese cooking, where the flavours of galangal, lemongrass, ginger and kaffir lime leaves would be lost if black pepper was used.

Pepper Whole Green 20g

Green, black, white and pink peppercorns are the fruits of a tropicial, perennial climber. Green peppercorns are hand picked before they have begun to ripen. They need to be plunged into boiling water for 15 minutes to kill the enzymes, then they are laid out in the sun to dry. The enzymes need to be prevented from activating otherwise the peppercorns will turn black. Green peppercorns have a fresh, hot bite to them, and are more subtle than the other three. Compliments gravies and white sauces, and enhances pates and rich meats, such as duck pork, and game.

Pickling Spice 60g

Our pickling spice consists of mustard seeds, dill seeds, peppercorns, birdseye chillies, allspice, cloves, cinnamon quils, mace blade and ginger pieces. Use approx. 1 tbsp. of pickling spice to 1kg. of vegetables. If you like, you can tie the picklong spice in a muslin bag and remove after cooking, although you will lose the attractiveness of  texture and colour, especially when packed into glass jars. Can also be used to add zest to clear soups.

Quatre Espices 60g

Essential French spice mix

Red Kellys shaker - BBQ mix 42g.

Red Kellys Spicy BBQ is a Tasmanian inspired blend of fine spices bringing together east and west to create exotic flavours to your food.

Red Kellys Shaker - Lemon Myrtle pepper 28g.

Red Kellys Organic Lemon Myrtle has a brilliant zesty aroma and strong lemongrass, lime and lemon flavours.

Red Kellys Shaker - Seafood Seasoning 42g.

Red kellys Seafood Seasoning's brilliant lemon zesty flavours, balanced with a hint of native Tasmanian pepper are a must for all your seafood dishes.