About the products and their uses

When tasting ingredients and combining them, I have noted three key facts:

  1. While some flavors are fantastic by themselves, they may not work together.
  2. Sometimes one flavor enhances another, and they create a flavor explosion in your mouth.
  3. The combination of two flavors can create a whole new flavor. When this occurs you know you have touched something new and wild!

One can never know what tomorrow might bring. A wild and spontaneous idea can become an original for yourself, as we all our own individuals. No-one else is justified in telling you what tastes good in your own mouth. Only you can know this, and this is the unquestionable truth.

I encourage you to use all the TouchWild products boldly and without prejudice!

Tips on how to use the product

Nettle salt

Nettle is our most nutritious and healthy wild herb.

Nettle salt has a delightful scent of Finnish summer. To bring summer in to the plate, use it as a finishing touch in cold dishes and salads.

When used in warm dishes, ad nettle salt at the end of the cooking process.

Spruce shoot salt

Taste of the forest is present in spruce shoot salt.

Spruce shoot salt (23% spruce shoot) brings the forest to your enjoyment in marinades and dressings. Together with the spruce shoot syrup it puts forested touch to your roast and stakes as well as to root vegetables and soups.

Take note that to collect spruce shoots you will have to have permission of the land owner to do so.

Porcini salt

Porcini salt has a very strong aroma. In my opinion, it brings an earthiness to slow-cooked casseroles, especially those with mushrooms. Naturally, it deepens the flavor of sauces and risottos that already have porcini. A tip in extracting the most out of this salt: use it at the end of the cooking process.

Yellowfoot salt

You can easily add up earthiness and umami to any food by sprinkling Yellowfoot salt to a hot dish.

Yellowfoot or funnel chanterelle is THE mushroom for many nature enthusiasts. Mild but still lifelike taste of it makes it a perfect companion with many dishes. Intensify soups and sauces as well as stir fries, pastas and rice. A tip in extracting the most out of this salt: use it at the end of the cooking process.

Chanterelle salt

The scent of chanterelle salt is quite mild. However, it is wholesome and packs a punch. The flavor is perfect for vegetable soups and sauces. A tip in getting the most flavor of this salt: add it at the end of the cooking process.

Cranberry salt

If you want vibrant acidity and delightful characters to your cooking, use the cranberry salt as a substitute to regular salt.

Cranberry salt is a perfect choice when you spice up season´s dishes. It gives the food richness and light acidity. As a delightful surprise I recommend it with casseroles and stir fries as well as a strengthener with* cold dishes. My own favorite is to cure the fish with it. Would you by the way dare to sprinkle Cranberry salt on your ice-cream? Cranberry is diagnosed to hinder inflammations and increase digestion.

Dandelion syrup

This syrup brings back memories of going to grandma’s house. My neighbor praised this syrup when eaten with crepes and strawberries. I recommend it as a substitute for maple syrup. My personal favorite is eating it with vanilla ice cream.

Willowherb syrup

The subtle flavors of willowherb syrup were judged to be the best out of all syrups we had at one event. I recommend using it with cold dishes and marinades. My favorite use is a spoonful to soothe the cravings of my sweet tooth.

Spruce shoot syrup

Spruce shoot is perhaps the most commonly used ingredient in forest syrups. It highlights the earthiness of oven baked root vegetables marvelously: sprinkle over oven hot root vegetables and serve immediately.

Take note that to collect spruce shoots, you will have to have permission of the land owner to do so.

Cranberry syrup

Cranberry syrup contains a pleasant acidity that goes along well with its sweetness. Cranberry syrup pairs well with sauces and soups. A perfect addition to smoothies and morning porridges. In the wintertime, cranberry syrup enhances warm seasonal drinks.

Sea buckthorn syrup

The exotic acidity of this syrup elegantly highlights salads and dressings. But on the other hand, I dare you to try it with your breakfast yogurt, good morning! Sea buckthorn berries are loaded with vitamin C, and in my experience, sea buckthorn syrup is the easiest way to introduce someone to the delicacy that is the sea buckthorn.

Forest honey

TouchWild Special Edition Forest honey is artesan honey made by Ahvenharjun hunaja in Vihtijärvi, Finland. Only limited batch is made each year in cleanest forests of Finland.

With no acidity in this honey, delicate hints of both dandelion and blueberry flower dance on your palate.

Tero Pullinen

TouchWild products are available in the Finnish Nature Centre Haltia and in Haltia webshop as well as in Suomenlinna Centre Shop in Suomenlinna fortress and in K-supermarket Mustapekka. Request for the offer from producer – tero@touchwild.fi or +358503728399 – lets personalise your business gift together. Products do not contain any food additives, preservatives or colorants.