In This Newsletter: Our Favorite Flavor Topper Spices! Purple Dulse, Euphrates Mint, Purple Shallot Slices
Put down the salt shaker this week and reach for a jar of more colorful flavors! Our three favorites to have in our spring rotation (especially for topping salads and quick meals) are Purple Dulse, Euphrates Mint and Purple Shallot Slices. If you’ve never considered putting beautiful plum-red seaweed on your food, you’ve been missing out!
Our Purple Dulse comes from the Bay of Fundy in New Brunswick, Canada. This harvest has an amazing texture: wafery royal purple flakes that melt into tenderness as they release a savory taste of sweet-salty ocean air. It’s solar-dried to preserve its many nutrients, including protein, dietary fiber, vitamin A, iron, potassium, magnesium, B vitamins and iodine!
Purple Dulse is a tasty eye-catching salt alternative for salads, soups and dips. Our dulse supplier uses a tablespoon in place of salt in this fish chowder recipe. It’s also a delicious snack. Kathryn on our team likes to top her morning green drink with a sprinkling of dulse and nutritional yeast: “It is SO versatile! I get it in the big container to be able to use it liberally on anything I can.”
Euphrates Mint tastes as good as fresh, and you never have to worry about it oxidizing or turning black. Our customer Lorri says, “This is the best dried mint ever! Salads get a nice zing with a shake or two. Add some to your next batch of rice. Roasted vegetables pop with a finishing shake! I’m a fan!!!” Its refreshingly sweet peppermint scent pairs beautifully with creamy beans and summer corn, and we also love it brewed as tea.
Purple Shallot Slices are a team favorite. If you haven’t tried these or Purple Shallot Powder by now, just know that we are all waiting patiently for you to discover what the perfect allium tastes like: floral sweet onion rings, roasted caramelized garlic, impeccably air-dried and infinitely snackable. Their crunch belongs in a grilled cheese, on salads and rice bowls, on eggs and pasta and soup.
