Fermented Habanero Hot Sauce
Native Green Ant and Green Apple
200ml
200ml
A bold, wild‑foraged hot sauce featuring native green ants fermented with green apple, wild fennel, jalapeño and habanero chillies for a tangy, herby kick. Naturally fermented for depth of flavour and layered citrus‑lemongrass notes, this vibrant sauce adds a unique spicy boost to roasted meats, tacos, veggies and even cocktails.
The benefits.
- Assists in protecting cells and supports the immune system (vitamin C in all ingredients)
- Assists in digestive health and healthy weight maintenance (fibre in all ingredients)
- Assists metabolism, red blood cell production and nerve function (vitamin B3, B6 and B9 in chillies and spices)
- Supports blood pressure, cardiovascular health, and bone and muscle strength (potassium in fennel and spices)
- May protect eyes from damage and degeneration (lutein and zeaxanthin — antioxidant in chillies)
What goes in.
Jalapeno chilli, habanero chilli, organic Granny Smith apple, wild fennel (Foeniculum vulgare), organic onion, Olsson sea salt, organic garlic, wild native thyme (Prostanthera incisa), wild green ant (Oecophylla smaragdina), wild Dorrigo pepper (Tasmannia stipitata), xanthan gum.
What's kept out.
No artificial preservatives, artificial flavours or synthetic additives
Did you know?
This unique hot sauce features wild Australian green ants (Oecophylla smaragdina) that have been picked and fermented whole, giving the sauce a natural citrus‑lime and lemongrass aroma alongside jalapeño, habanero chillies, wild fennel, native thyme, green apple and native Dorrigo pepper, all fermented for months to deepen flavour.
Geography.
crafted in Australia
Hot Tip.
Use it as a flavour booster on roasted meats, grilled veggies, tacos or even in cocktails, a little goes a long way for a tangy, herby kick.
Nutritional Information.
Ziggy's Wildfoods
Ziggy’s Wildfoods is an Australian flavour house rooted in the art of foraging. Founded by chef and wild food forager Gabriel Gutnik, the brand explores forests, coastlines and native landscapes to uncover the overlooked ingredients growing wild across the country.
Hand-foraged plants, fungi, seaweeds and native botanicals form the foundation of Ziggy’s small-batch products, capturing the distinctive flavours of Australia’s untamed pantry. Working with the rhythms of seasonality, each harvest is transformed through fermentation, preservation and slow craft into bold condiments, vinegars and drinks designed to bring wild flavour into everyday cooking.
Ziggy’s also works directly with First Nations partners who have cared for and harvested these ingredients for millennia. By sourcing directly from communities and paying partners what they ask, without exploitative middlemen. The brand supports Indigenous expertise while helping bring native ingredients to a wider audience.
The result is a range that celebrates the depth, complexity and cultural significance of Australia’s wild food landscape — connecting chefs and curious home cooks alike to flavours that begin far beyond the farm gate.
