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backlogging: this really brightened up some sauteed asparagus last night. Between the salt, pepper, olive oil and butter I can’t say I could pick out all the flavors of this dust, but it did make the food taste “brighter” and fresher and with more depth/nuance of flavor.

Caitlin

What else do you use this with? I have some and I just can’t see to get the flavor to come out in anything?

Janefan

this is the first time I’ve used this flavor. The Smoky Black and Red Pepper Rooibos are a bit more in your face ( I like either in tomato or vegetable soups.). I’m thinking the green would go best on more mild foods like chicken, plain rice, etc. Maybe even sprinkled on fresh fruit?

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Caitlin

What else do you use this with? I have some and I just can’t see to get the flavor to come out in anything?

Janefan

this is the first time I’ve used this flavor. The Smoky Black and Red Pepper Rooibos are a bit more in your face ( I like either in tomato or vegetable soups.). I’m thinking the green would go best on more mild foods like chicken, plain rice, etc. Maybe even sprinkled on fresh fruit?

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I enjoy reading, paddling (kayak and SUP), eating local food, and drinking tea, of course!

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Greensboro, NC

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