So, the official announcement has been made... so how did we reach the decision to launch what we did?
We've been fascinated by the Szechuan pepper for a long time. The outer flesh of the fruit of the japanese prickly ash bush has an amazing effect when eaten whole. It's almost like eating a nettle but without the pain! It starts off aniseedy, then turns lemony and gives a numbing effect. When it's ground and blended with other spices it give out a fantastic flavour. Our lemon & chipotle sea salt sells very well, so here's the pepper to go with the salt!
Floral flavours have been gaining in popularity for a little while now so we've been playing with rose and hibiscus along with other flowers. The aim here was to do a sweet version of our infamous balsamic reduction. We also got to think about how we can get involved in alcoholic mixes. This was a combination of those ideas - we ended up with a georgous syrup with extracts of rose and hibiscus that when mixed with white wine, gives an aromatic rose. It's also great on any desserts to give a different flavour to the dish.
The peach pudding pickle is basically a Summer version of the highly popular fig pudding pickle. We twisted it with the addition of vanilla and a touch of chilli so that it can work equally well in savoury as well as sweet dishes.
The Fiesta Nacho cheese ball mix was a no brainer. Our most popular item is the red pepper cheese ball and we wanted to extend the range. The secret behind this mix is the preroasted spices which give a truly authentic and rich flavour.
The new gift boxes will be available shortly.
We'd love to hear your comments and thoughts!!
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