About Ponder spice
Ponder Spice is a South African food innovation company focused on creating convenient, high-quality seasonings and treats designed to simplify everyday cooking and elevate food experiences. All products in their range are gluten-free.
Their current product lineup is categorised into three distinct ranges:
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Pimp my Braai: A unique dry seasoning that transforms into a wet marinade within 10 minutes of contacting meat, poultry, fish, or vegetables. It includes a built-in tenderiser and is designed for braais, air-fryers, oven roasts, or pan-frying.
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Pimp my Mayo: A powdered seasoning range designed to be mixed directly into standard mayonnaise, allowing consumers to customise the flavour profile and intensity for burgers, fries, salads, and sandwiches.
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Pimp my Party: A range of alcohol-free, gourmet adult gummy sweets that mimic the profiles of popular cocktails, including Strawberry Daiquiri, Piña Colada, Passion Fruit Martini, and Brandy & Coke.
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Ponder spice
The Story Behind the Brand
The company was founded by Nicki Russell, a seasoned food developer and product management professional. Driven by a passion for culinary innovation, she spent months perfecting the recipes for the Pimp my Mayo and Pimp my Braai ranges before launching the brand. The core philosophy of Ponder Spice is built around the motto “Innovate. Elevate. Celebrate,” aiming to make delicious, creative meals accessible and easy to prepare.
Opening hours and what we stock coming soon
Braai like a champ
General
A braai is as much about hospitality and community as it is about the food. It typically features a crowd-pleasing mix of classic South African cuts—such as boerewors, lamb chops, and rump or sirloin steak—where the goal is a relaxed atmosphere and reliable cooking results.
The primary technique relies on indirect heat zoning. By piling the hot coals predominantly on one side of the braai grid, a two-zone cooking area is established. The high-heat zone is utilised to sear steaks and achieve a perfect crust, whilst the medium-to-low heat zone is prioritised for slowly rendering the fat on lamb chops and gently cooking boerewors without splitting the casing.
For more braai tips, click here. Check out recipes for here and sides here.
General
For a versatile, all-purpose braai, hard and dense indigenous woods are preferred to ensure sustained heat and a clean flavour profile.
Mopane: Another highly durable option that burns at a very high temperature and leaves minimal ash, providing a clean, consistent heat source.
Sekelbos: The quintessential choice for a standard braai. It catches fire relatively easily, creates excellent coals, and imparts a distinct, robust smoky aroma that complements all meat types.
Kameeldoring: An exceptionally dense hardwood that burns slowly with an intense heat. It is ideal if the social gathering is expected to last a few hours before cooking begins, as the coals remain stable for an extended period.
General
For a versatile, crowd-pleasing braai, the flavour profile should rely on classic South African staples that enhance rather than overpower the meat. A dependable dry rub combines traditional braai salt, coarse black pepper, garlic powder, and coriander-forward notes, which perfectly complement the seasoning profile of traditional boerewors. When it comes to basting, a classic sticky BBQ sauce—crafted from tomato paste, fruit chutney, and Worcestershire sauce—should be prioritised and brushed on during the final minutes of grilling to prevent the sugars from scorching. For cuts like lamb chops, a simple infusion of olive oil, rosemary, and crushed garlic keeps the meat succulent whilst rendering over the indirect heat zone.
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