Sea salt · special for grill

Sal Parrilla — Traditional

Pure coarse sea salt, cut for the fire. It clings to the crust, seasons deep and never burns bitter — the only salt your steak has ever asked for.

Sea salt · black pepper

Sal Parrilla — Black Pepper

Coarse sea salt shot through with cracked black pepper. One shake builds crust and bite together — steak, ribs and burgers stop needing anything else.

Sea salt · roasted garlic

Sal Parrilla — With Garlic

Golden garlic flakes folded through grill salt. It toasts on the heat and turns every chicken thigh and lamb chop into the piece people fight over.

Sea salt blend · condimentado

Sal Parrilla — Chimichurri

The famous green sauce, captured in a salt: parsley, oregano, chilli and garlic. Argentina's grill secret, ready before the coals are.

For garlic lovers

Sand Garlic

Fine-grain garlic that melts into everything it touches — butters, marinades, roast potatoes, Sunday rice. Dangerous to leave within reach.

For paprika lovers

Paprika

Deep-red, sweet-smoky paprika that paints the pan. Colour, warmth and aroma in one spoon — the quiet hero behind every great rub and stew.

It started in Brazil, with garlic

Spice Sphere began in Brazil as Alhos do Tae, founded by Bruno. What started small became a success story: subscription plans of pickled garlic, garlic paste and BBQ salts delivered to homes across the country — and featured on Latin America's biggest TV network.

Now Bruno has brought those recipes to Aotearoa. Our parrilla salts, sand garlic and paprika are the first products made here in Christchurch — the same flavour that won Brazil, milled fresh for New Zealand.

He's not doing it alone. Here in New Zealand, a great friend walks the road with him — partners in the journey, side by side. Together, they're taking Spice Sphere to the biggest stores and tables across the country, one shelf at a time.

Flavour is fresh or it isn't.

The range