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.
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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?
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?
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?
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?