About
Old Bones smoke their habanero mash, dehydrate it for 24 hours and blend it through sea salt. Two ingredients, a heat the maker rates medium, and a citrus note that survives the smoking. The jar holds 150g.
Habanero is the only chilli in it. Old Bones smoke the chillies by a method they keep to themselves. The mash then goes through 24 hours of dehydration before it is blended into sea salt.
The label is short. Sea salt with an anti caking agent, and habanero, and that is the lot. The maker rates the heat medium, so it builds rather than punishes, and the earthy citrus side of habanero comes through under the smoke. It is vegan and gluten free.
Joshua Ngaire started the company in Sydney in 2019 after fourteen years cooking in fine dining, then brought the family in. Use it on roast vegetables, on grilled prawns, over popcorn or around the rim of a margarita.
Producer note
Joshua Ngaire founded Old Bones in Sydney in 2019 after years in fine dining, wanting chilli that adds to a plate rather than covering it. The family runs it with him and they smoke every batch of chilli themselves.