On the General Use of Our Blends

Dust In The Wind - Blend with Whole Spices

On Whole Spices: Crush Them, Grind Them or Use Them Whole.

Our spices are designed to be multi-use. If roasted whole in oil, they become delicious and crunchy, releasing their aroma and flavor into the oil and whatever is being cooked with them. That said, be our guest—fully grind or bash away with a mortar and pestle for something in between. Dry pan toasting will give an aromatic candor, and if adding them to a non-roasted dish, it may be advisable to at least give them a tap-tap with the back of a ladle, a heavy glass, or the flat of a blade to wake them up a bit.

Seasonings Vs. Salts

Weighted Blanket - Seasoning

De La Sel ‘Indienne’ - Salt Blend

Seasonings (Frisson, Weighted Blanket, etc) can be used liberally. They have minimal to low-ish salt content. Remember: Always taste first.

The Salts (De La Sel, Mala, Lamb Lies Down etc) are designed to be used with a bit more care. Definitely Taste First! They are called Salt for a reason. The salt picks up the flavors of the spices, yes, but use appropriately for the type of protein or veg. A whole chicken or whole leg of lamb can be heavily seasoned/salted and left to sit and absorb the goodness. However a sliced chicken breast, skirt steak, tofu or a portobello will quickly become inundated, usurped if over seasoned and left to marinate too long. In this case a small sprinkle or dusting is the better option. With minimal waiting till sizzle time. You can always season to taste during or after cooking to bring up the flavor level.

Questions or Suggestions?