— high saturated fat content provides exceptional oxidative stability at high cooking temperatures

Stearic acid — documented as neutral on LDL cholesterol; the predominant saturated fat in beef tallow

Choline — supports liver function, brain health, and lipid metabolism

2c:T429,

Stone-ground roasted peanuts with sea salt. No added oil, sugar, hydrogenated fats, or emulsifiers. Peanuts are technically legumes, not tree nuts, with a distinct nutritional profile characterised by high protein and significant niacin content.

Benefits of Salted Peanut Butter:

Protein — one of the highest protein contents among nut butters at approximately 8g per 30g serving

Heart health — high monounsaturated and polyunsaturated fat content supports cardiovascular health

Niacin (B3) — peanuts are among the richest dietary sources of niacin, essential for DNA repair and energy metabolism

Resveratrol — peanuts contain resveratrol, a polyphenol with documented antioxidant and cardioprotective properties

Folate — significant source of folate, essential for cell division and particularly important during pregnancy

Satiety — protein and fat combination supports sustained energy and fullness

2d:T420,

Stone-ground macadamia nuts with sea salt. Single ingredient nut butter with no added oil, sugar, emulsifiers, or stabilisers. Macadamia nuts have the highest fat content of any tree nut — predominantly monounsaturated oleic acid, the same fatty acid profile as olive oil.

Benefits of Salted Macadamia Butter:

Heart health — oleic acid is documented in reducing LDL cholesterol and supporting cardiovascular function

Monounsaturated fats — over 80% of fat content is monounsaturated, one of the highest ratios among nut butters

Manganese — exceptionally high in manganese, essential for bone formation and metabolic enzyme function

Thiamine — significant source of vitamin B1, supporting energy metabolism and nerve function

Anti-inflammatory — palmitoleic acid content has documented anti-inflammatory properties

Satiety — high fat and moderate protein content supports sustained fullness

2e:T657,

A live symbiotic culture of bacteria and yeast bound together in a polysaccharide matrix called kefiran. Not a grain in the botanical sense — the name refers to the grain-like appearance of the culture. Used to ferment whole milk into kefir. Each batch of grains is reusable indefinitely when properly maintained. The grains work by metabolising lactose in milk, producing lactic acid, carbon dioxide, B vitamins, and a diverse range of probiotic bacteria and yeast as metabolic byproducts. Fermentation time typically runs 24–48 hours at room temperature depending on grain-to-milk ratio and ambient temperature.

What's Included:

Live kefir grains (approximately 20g)
100ml fresh milk for immediate activation
Brewing and care instructions

How to use

Place grains in a clean glass jar. Add fresh whole milk at a ratio of 1 part grains to 10 parts milk. Cover with a breathable cloth — not an airtight lid. Leave at room temperature between 20°C–25°C for 24–48 hours. Strain out the grains, refrigerate the finished kefir, and repeat the process with fresh milk immediately or store grains in milk in the refrigerator until next use.

Grain care

Grains grow with each fermentation cycle — split and share or discard excess when they outgrow the jar
Always store in milk — never in water, and never dry
Grains left inactive in the refrigerator require a 1–2 batch reactivation period before producing optimal kefir
Rinse only with non-chlorinated water if necessary — chlorine kills the culture</

Kimchi

Product Details

Specifications

Shipping & Return