Of course we had to have this one… built on the famous song, we started with parsley, sage, rosemary and thyme, then took a right turn and tossed in some lemon zest, salt, and a few chiles to add depth.
Great on everything, and adds a nice finishing touch to egg dishes.
This is also what we consider to be our most photgenic spice! Grab your phone!
👍 Us
在蛋料理或歐姆蛋上輕灑一些，就能讓早晨有個清新的美好開始。
此外，我們也很喜歡用它來烤蔬菜！挑選喜歡的蔬菜，淋點油，撒上我們的 斯卡布羅市集香料 或 萬用香草調味料（視個人口味可額外多撒些黑胡椒），放入180°C烤箱約45~60分鐘，烤的過程記得稍作翻攪，這樣就完成囉！
👨🍳 Insight
It is best to salt meat from 4 to 24 hours before cooking. Do this by letting it “snow” on the meat, then refrigerate.
After cooking, let the meat rest before cutting for about 1/3 of the cooking time. (Ie. Cook for 9 minutes, rest for at least 3 minutes before cutting.)
💡 Tips
Dry spices need to “bloom” to bring out their best flavour.
Cook in oil until fragrant, be careful not to let them brown.
Ingredient : thyme, rosemary, sage, parsley, black pepper, garlic, sea salt, lemon peel, coriander, chiles, citric acid.
🍴 Shaker lid is only for certain blends that are finer. We suggest pouring spices onto your palm and sprinkle the spices onto the food in order to have a better control of amount.
📜 All products are insured with product liability insurance.
