{PRODUCT REVIEW} Oryx Desert Salt: Braai

They say variety is the spice of life. If that rings true, then the new Oryx Desert Salt: Braai is everything you’ll ever need to turn ordinary meals into exquisite banquet table dishes. Filled with a love story that speaks of confident flavours and fresh ingredients, this new fiery redhead of the family has become the latest addition to my cooking artillery.


I’m a firm believer in the right spice for the right occasion. I’m quite picky about which spices I use. Spice can either elevate or ruin a dish. Of course, we prefer the former to happen!

Spice should be added subtly with a delicate hand; it should lovingly embrace the ingredients, rather than to overpower it. Spice should gently ease the natural flavours from the main elements and into the aromas that fill the kitchen. It should add just the right amount of zing, zest and wholesome richness, so that each mouthful becomes a journey to a new culinary piece of heaven you never knew existed.

Spices should be mysterious; a force to be reckoned with. I’m sure we all know a redhead or two who fits this description. So, when I received this bright red beauty from Oryx Desert Salt, I was very excited to try the newest addition to their ever-expanding family: the braai salt.

So, who is she?

Top South African adventurer chef, Jackie Cameron, is the creator of this new tantalising braai salt recipe. It’s made with fresh ingredients that have been specially freeze-dried, roasted and then ground, making sure not to lose any of the nourishing flavours and nutrients.

It’s a true South African blend of spices, reflective of the culmination of cultures and the vibrancy of our heritage. With natural, sun-dried Oryx Desert Salt at the heart of this bold little number, it’s further infused with the exciting flavours of garlic, sundried tomato, masala, coriander, ginger, black pepper, cinnamon, rosemary, turmeric, cumin, all spice and paprika.

Free from all the nasties and baddies like fillers, MSG, irradiated herbs and preservatives, she doesn’t get purer than this. She talks the talk and walks the walk. All the taste, and none of the compromise.

Taste test

So, because I was way too impatient to wait for a social occasion to braai and test out the braai salt, I decided to treat myself to a Friday night steak and salad dish. I pulled out my trusted George Foreman griddle, bought a couple of beautiful ladies’ rump steaks and ingredients for a crisp salad.

I decided to season my steaks seconds before popping it onto the hot griddle. I generously sprinkled the steaks with the braai salt, and even just the smell of the fresh spice blend made my mouth water. She was irresistible.

I let the George Foreman do its magic for a few minutes, whilst I prepped an unnaturally healthy salad for a Friday night. I didn’t want anything to overwhelm the main stars of the show, so I was looking for soft, complimenting flavours rather than competitiveness.

I opted for a simple salad of peppery rocket, creamy chunks of feta, juicy Kalamata-style olives and delicate slices of beetroot, topped with generous glug of olive oil.

The steaks were beautifully caramelised with stunning griddle marks. The spices literally melted into the juicy pieces of meat, leaving the steaks with a glossy, lip-smacking coating of flavour.

I must admit. I’m usually one of those that wants to add some kind of sauce to a steak, but in this case, it would’ve been complete overkill. The gentle bite of paprika and masala accentuated the natural robustness of the cut, whilst the classic taste combination of ginger, all spice, cumin and masala permeated the meat with a delicate smoky barbeque flavour without crushing the heartiness of the rump.

It was simply sublime. She is so much more than just a braai salt. She’s a flavour-awakener. A show-stopper. You look twice when she comes waltzing down the street. She’s the spice of life.

Saturday morning, I enjoyed a dash of the braai salt on my scrambled eggs and avo toast. It also paired beautifully in my home-made marinara pasta sauce, which I cooked with sundried tomatoes and chilli. Needless to say, this redhead is definitely my new BFF.

In conclusion

A versatile all-rounder that helps turn any home-cook into a chef. Braai salt is no longer just meant for seasoning a grid full meat chucked on a wood fire; this one is a classy girl with sophisticated taste. She likes the finer things in life; like pizzas, pastas, fish, eggs and most certainly all vegetables. And with a handy refill pack, she’ll make sure you’re never lonely.

I’m so happy to welcome her into my kitchen as a regular. I have a feeling we are going to get along just great.

If you liked this product review, why not read my review on Black Spot Hot Sauce?


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