Spice Lab – Sea Spice Blend (120g) Dairy Free, No Added MSG

Hooked on flavour — your seafood just got legendary.

This is the blend you reach for when you want seafood to taste like it came off a restaurant pass — bright, aromatic, and clean.

Chef Ian collaborated with Cherie from Sugar, Spice & Everything Nice to craft Sea Spice as a true all-rounder for fish, prawns, scallops and calamari. It’s lemony and savoury with gentle warmth — designed to lift seafood without burying it.

Why it earns a spot in the Underground Chef pantry

Because seafood shouldn’t need ten ingredients to taste amazing.

Sea Spice gives you:

• Citrus lift
• Garlic + herb depth
• A little paprika warmth
• Just enough chilli to wake it up (not overwhelm it)

One sprinkle, heaps of jobs — and it works just as well on vegetables and chips as it does on prawns.

Flavour Profile

Bright citrus-herb, savoury garlic-onion depth, mild paprika warmth, and a gentle chilli finish — clean, coastal and balanced.

How to Use It

Seafood (the main event)

• Sprinkle over fish fillets, prawns, scallops or calamari before grilling, baking, air frying, or pan-frying.

Pasta + rice dishes

• Stir through seafood pasta, paella-style rice, chowders, or risottos for extra depth.

Coastal veg + sides

• Toss through roast potatoes, zucchini, capsicum, corn, or grilled greens.

Finishing seasoning

• Dust over chips, salads, seafood platters, or even popcorn for a savoury “sea salt and lemon” vibe.

Chef Ian’s Tip

For prawns and fish, mix Sea Spice + olive oil + a squeeze of lemon and coat just before cooking.
Finish with fresh herbs and lemon zest — it makes the whole dish taste brighter.

Ingredients

Dill, coriander leaves, parsley, dehydrated capsicum, garlic, onion, kaffir lime, yellow mustard, small amount salt.

Dietary + Allergen Info

• Dairy Free
• No added MSG
• Contains: mustard
• May contain (trace): soy, gluten, nuts, sugars