Horopito Wild Herb Seasoning - 3 Pack

Horopito native wild pepper seasoning is captivating chefs and food enthusiasts worldwide for use on wild venison, duck, rabbit and other red meats.

Its unique hot pepper kick is native to New Zealand and enhances almost every type of meat.

Horopito is an indigenous plant to New Zealand - used traditionally by Maori for medicinal purposes to support and reduce the effects of stomach upsets.

What is horopito?

Horopito leaves have traditionally been used in Maori medicine - consumed orally or applied topically in the case of skin ailments of fungal infections.
Horopito was used for treating stomach ache and poor circulation.

External uses include fungal infections such as Candida albicans, ringworm, wounds, cuts, burns and bruising. Fresh leaves were also chewed for toothache. 

The main biologically active constituent of Horopito is known as polygodial which is a component of the “hot taste” and exhibits significant antifungal and antibacterial activity. 

Most importantly Horopito, tastes great!  Is a great alternative to having ground black pepper on the table.


Hear Gordon Ramsay's feedback on horopito


Recipe ideas

If you're after some inspiration for how to use your RHAYNE Horopito Wild Herb Seasoning take a look at some of these recipes.

Roast Kumara Halves With Crispy Bacon & Horopito Mayo.

Savoury Smashed Root Vegetables.

Horopito Seasoned Aged Rump Steak.

Homemade Horopito BBQ Sauce.

Perfect for a gift, Paleo, BBQ lovers and budding chefs, those suffering from Nightshade allergies, also a great talking point.

Our products are certified Food Grade


Customer Reviews

Based on 25 reviews
Helen Sosna (Blenheim, NZ)
Great for gifts

Who doesn't need yummy seasoning for their food? We love giving useful, yummy NZ-themed gifts! Thanks Thayne!

Toni Wairama (Auckland, NZ)

Homemade Horopito tomatoe sauce
8 tomatoes sliced up chunky, 2 onions chunky chopped add heaps of garlic, a tablespoon of powder horopito, some rock salt at your liking, some lemon drops, some vinegar, an apple peeled and diced, you also add a can of tomatoes, any herbs u like ie, basil, fill water to cover all foods in a large pot bring to the boil simmer for 40minutes, turn off, put pickling herbs in a cotton pouch and tie it, throw it in pot , turn off stove, pop in the pickling spice pouch into the kai pot, put lid on, leave to soak overnight.
In the morning - remove pouch of pickling and whizz , add 3 tablespoons of brown sugar, now add herbs i used coriander, spring onion and chives, bring to the boil to reduce the liquid and put in glass sterilised jars or bottles make sure they are heated bottles, cap and label, NOW, Make mince,the way u like, add the tomato sauce u just made, make cheese sauce add powder grounded horopito, layer potato, mince n tomato sauce, pasta, cheese sauce and repeat, sprinkle horopito seasoning on top of the cheese and fresh tomato slices, bake 30 -40 minutes on 170 C. enuff for 6 people serve with a salad, and herb breads.

Lynette Rawiri (Auckland, NZ)
All seasonings

Loving it thank you

Natasha Cook (Auckland, NZ)
Horopito seasoning

Lovely taste, not too strong, my customers loved it on their salads =) May i suggest selling these in grinders as i had trouble using the standard pepper shaker as some of the seeds wouldn't come out, so i change the shaker out for a grinder i had spare! Other than that - Beautiful =)

Tony Moore (Auckland, NZ)