This is a peppery Australian Cajun seasoning powered with mountain pepper and native pepperberries, hebs and grains. Try this seasoning on chicken, pork or red meats either as a finishing touch, a dry marinade, added to meat stock, mornay or as a grilled topping for those blackened meat dishes. Try sprinkling it on grilled cheese on toast, or put it on lebanese flatbread that has been brushed with macadamia nut oil, and put on a baking tray to crisp up. Its very good on salmon, red or white meat, baked in the oven then placed under the grill to blacken the spice topping. The flavours are best expressed on heating.