Spryza · Cold Application Guide

Sandwiches Ideas — with dried mirogreens from lunchbox to high tea to boardroom

Spryza blends are mild-milled to roughly 350 microns — fine enough to disperse fully into a spread, still granular enough to hold a light texture when dusted on top. No cooking, no heat above 70°C, no compromise on the nutrients. Each sandwich below is built around one blend or single crop, grouped by occasion rather than age — add more as they come.

The Lineup

Cold application, every time

A sandwich never touches heat — which makes it one of the simplest ways to add a Spryza blend to a meal without any risk to the vitamins that break down above 70°C.

Lunchbox

packed cold, eaten by midday
Primary school lunchbox
01
Peanut Butter & Banana, KVB
KVB · Kalahari Vital Blend
Peanut butter (or sunbutter for nut-free classrooms), mashed with 2g KVB
Tiny pinch of Oryx Fine Desert Salt, stirred in (optional)
Sliced banana
Soft white or wholewheat bread
At 350 microns the blend disappears fully into the peanut butter — no visible texture, no taste interference. Nothing to explain to a fussy eater.
2g KVB
Tween / teen lunchbox
02
Egg Mayo, KPB Dusted
KPB · Kalahari Prime Blend
Boiled egg, cooled, mashed with mayonnaise
Pinch of Oryx Fine Desert Salt
Crack of Oryx Black Pepper
2–3g KPB stirred through
Light extra dusting on top before closing
Wholewheat bread
Stir the blend in only once the egg has cooled — never into anything still warm. The dusting on top starts training the eye that visible bits are normal, ahead of the open-faced sandwiches below.
2–3g KPB

Tea Time

finger sandwiches, crusts optional
Afternoon tea · classic
03
Cucumber, KVB Butter
KVB · Kalahari Vital Blend
Softened butter, 2g KVB worked through — or sprinkled over the butter instead, if you want the fleck to show
Pinch of Oryx Fine Desert Salt
Cucumber, sliced thin
White or brown bread, crusts off, cut into fingers or triangles
The traditional English tea sandwich, unchanged except for the KVB. Working it into the butter hides it completely; sprinkling it over the butter lets the fleck show against the pale surface — both work, pick whichever suits the occasion.
2g KVB
Afternoon tea · high tea
04
Smoked Salmon, Radish & Dill
RAD · Radish Cherry Belle (Single Crop)
Cream cheese, softened
3g RAD single crop stirred through, or dusted on top
Cold-smoked salmon
Fresh dill
Oryx Smoked Desert Salt and Oryx Black Pepper, cracked over to finish
Rye or white bread, crusts off, cut into fingers
This one uses the single crop range rather than a life-stage blend — radish's natural peppery bite plays the same role fresh dill usually does, without adding a second ingredient. The dose matches the standard 3g single-crop sachet.
3g RAD
In development · not yet available

Xeric Farms are working on a co-branded finishing salt — Kalahari desert salt blended with dried RAD (Radish Cherry Belle) single crop. The salmon sandwich above is a preview of that flavour pairing using today's separate ingredients; once the collaboration ships, it becomes a single shake.

The Grown-Up Table

work lunch to gourmet
Adult · work lunch
05
Smashed Avo, KEB-II & !Khari
KEB-II · Kalahari Elders Blend II
Smashed avocado, 3g KEB-II stirred through
Sliced tomato
Drizzle of !Khari Vinaigrette
Oryx Coarse Desert Salt and Oryx Black Pepper, cracked over just before serving
Seeded rye or sourdough
The leek note in KEB-II sits well against avocado without fighting it. Swap avo for hummus and the Vinaigrette for !Khari Pesto for a second version on the same architecture.
3g KEB-II
Principal's gourmet
06
Cold-Smoked Trout, KEB-I
KEB-I · Kalahari Elders Blend I
Toasted sourdough or rye, open-faced
Soft goat's cheese or cream cheese base
Cold-smoked trout or ham
3g KEB-I dusted on top — not mixed in
Drizzle of Phyto-Infused Macadamia Oil
Light smear of !Khari Mustard Cream (mild)
Oryx Smoked Desert Salt and Oryx Black Pepper, cracked over to finish
Garlic chive in KEB-I plays well against smoked fish. Dust rather than mix — at 350 microns the blend won't sit as visible flecks, so the dusting plus the oil sheen is what signals "microgreens" on the plate. Smoked salt over smoked trout doubles down rather than competes — both read as the same flavour register.
3g KEB-I
A note on technique

Cold, always — that's what makes this work

Every sandwich here keeps the blend below the 70°C threshold by never going near heat at all. That's the appeal of a sandwich as a delivery format — it removes the one variable that damages the enzyme activity and heat-sensitive compounds the whole product is built around.

Mix in vs. dust on top is a texture choice, not a nutrition one. Mixed into a spread, the blend is undetectable. Dusted on top of an open-faced sandwich, it reads as a light, fine coating rather than visible flecks — closer to a dusting of cocoa on a dessert than coarse cracked pepper.

Quick reference

Lunchbox: mix fully into the spread. No visible texture, no flavour interference.

Tea Time & Grown-Up Table: mix into the base for flavour, and reserve a light dusting on top where you want the microgreens to visually register.

Always add cold — after the bread is toasted, after the egg has cooled, after any component that involved heat has come back down to room temperature.

On the salt and pepper: Oryx Desert Salt is harvested from the same Kalahari basin these blends are grown in — unrefined, sun-dried, no anti-caking additives. Fine seasons the butter and egg mayo, Coarse and Black Pepper finish the avocado, Smoked pairs with the trout and salmon. Same range already used in the !Khari Mustard Cream formula — and the basis for a co-branded Radish finishing salt currently in development with Oryx.

A note on claims: Spryza blends are whole food products — a natural source of vitamins, minerals and phytonutrients as they occur in plants. We make no therapeutic or medicinal claims. These products are not intended to diagnose, treat, cure or prevent any disease. Statements on this site have not been evaluated by SAHPRA.