About the products and their uses
When tasting ingredients and combining them, I have noted three key facts:
- While some flavors are fantastic by themselves, they may not work together.
- Sometimes one flavor enhances another, and they create a flavor explosion in your mouth.
- 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
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.
Sea buckthorn salt
This salt is acidic. When using this to cure meat, especially white fish, you will notice subtle but strong flavors. Sea buckthorn salt is a delightfully pleasant addition to salads and any uncooked dishes.
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.
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.
Meadowsweet syrup is not suitable for someone with an allergy to salicylate.
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.
Pine shoot syrup
Pine shoot syrup is somewhat more uncommon than other types of shoot syrups. The resinous features have puzzled a few connoisseurs. I haven’t been able to figure out a dish where pine shoot syrups complicity wouldn’t be appreciated. My current favorite is moose roast: glaze oven-hot moose roast with pine shoot syrup and serve this fragrant dish immediately.
Take note that to collect pine shoots, you will have to have permission of the land owner to do so.
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.