First and foremost - Native Green Ants! One of the most flavour packed and fascinating ingredients that we've ever come across. Here they’ve been pickled - and added whole into this spicy and fruit forward hot sauce! Imagine overwhelming scents of coriander, lime and lemongrass - complete with a tangy satisfying finish. Tiny yet truly mighty - and sustainably harvested. Paired with locally wild foraged Native Thyme, wild fennel picked in the hills, and fresh green apples - all fermented together for 2 months for a juicy, tart & herby kick. Ignited with some long fermented jalapeno & habanero chillies - this is the definition of tasty! Use as you would with anything that needs a boost - it’s perfect on roasted meats and veg, tacos and in cocktails.