Named after the town of Reims in France, this blend is inspired by gingerbread and holiday spices. It is made from anise, cardamom, and honey.
- Roast pork belly
- Parsnip purée
- Peach cobbler
- Sauté prunes in butter with a pinch of Reims. Deglaze with port, reduce until syrupy and use as a sauce for pork tenderloin.
- Cook butter in a skillet until browned, add a pinch of Reims and use to cook trout or another flaky white fish.
- Add a pinch to a glass of cava or Prosecco and garnish with a lemon twist
Named after the coastal town of Cancale in France, this blend has delicate salt (fleur de sel) with orange and fennel. It will soon replace your salt shaker!
- Beef carpaccio
- Spinach salad
- Tomato salad
- Tuna tartare
- Chocolate chip cookies
- Wet the rim of a margarita glass with lime juice and coat with Cancale.
- Toss thin asparagus spears with Cancale, lemon juice and olive oil.
- Sprinkle on mango slice for a quick snack.
- French toast
- English pea soup
- Cauliflower gratin
- White Russian
- Beurre blanc sauce
- Sprinkle over or stir into your favorite coffee drink (cappuccino, espresso etc.)
- Simmer cubed celery root in milk and Yemen. Puree, then season to taste with more Yemen.
- Blend with soften butter and brown sugar and use as a filling for baked apples.