SHOP/HERBAL SALTS/SPRING
SHOP/HERBAL SALTS/SPRING

Fresh Herbs: Lavender, Pink Dianthus, Purple Sage, Strawberry Geranium, Pineapple Sage, Moroccan Mint, Wild Violets, Tarragon, Rosemary Produce: Ginger, Strawberries, Rhubarb, Citrus & Peach Blossoms Spices: Vanilla, Cinnamon Green & Black Cardamon, All Spice, Mace, Black & White Peppercorn, Litsea Berries, Pollen Citrus Zest: Lemon and Orange Zest Other: Magnolia Flowers, Maldon Salt, Pearl Sugar

A salty-sugar — mostly sugar, and a total experiment that took many twists and turns before landing into these salt-sweet magnolia chai granules that will spark joy in your spring baking and cooking. A house-made spiced rhubarb strawberry ginger jam is combined with sultry, potent spring flowers — pineapple sage and geranium leaves add extra perfume. Sweet Moroccan mint edges in a cool vibe, extended further by anise-forward tarragon and sharp, soft rosemary flowers for edge. A house-made magnolia flower chai spice blend accentuates the cardamom and ginger of the magnolia petals with loads of pepper and warm cinnamon-forward spices. Vietnamese litsea berries bring a verdant, peppery spring note, and lemon and orange zest freshen the spice mix so it reads warm but fully bright and ripe. It’s all pummeled over pearl sugar alongside Maldon salt, then baked into a cakey, gooey, sticky mass — ground up and remixed with cracked pearl sugar. Use it on strawberry scones or pretzels, and absolutely in a spring rhubarb BBQ sauce.


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