. . . . Sometimes I Even Add It To The Food!
Spike costs the earth in New Zealand, so I am a bit selective. Avocado and tomato are the two favoured items for a dusting. One of my favourites is Vogel toast with mashed avocado, topped with finely chopped tomato and red onion, then dusted with Spike.
You may call red onions Californian onions and I doubt if you could get true Vogel bread in USA. New Zealand seems to be the only place I know of in the world where Han Klisser's* original Vogel remains [almost] true-to-the-original-recipe.
I say 'almost' because, since Han sold out, the dough is made in an MDD machine, with the grains being the only ingredients that are soaked, overnight. I.e. once it was made in home-style, now it's made factory-style. And consumers are the losers - as always.
Perhaps your nearest Whole Foods Store might have something close, as an equivalent?
*
I once wrote a magazine article that included details about Han's bakery, so know a little more than most on that subject. 
