30 DAYS OPEN PURCHASEThe potato deserves more devotion than it receives today. It is one of the world's most cultivated and most versatile crops, yet more often than not only salt and pepper are used to season it. In lucky cases butter and dill, or even a shower of barbecue spice from an oversized shaker. Given that it can be boiled, roasted, fried, gratinated, mashed or used in a stew, it really should be closer to an object of worship than a dull carbohydrate option at a lunch special. This blend is here to change that once and for all.
The ingredients come from Vietnam, China, Indonesia and Italy: rosemary, JinYang green Sichuan pepper, Andaliman pepper from Batak, coriander seeds, Vinh Linh black pepper, salt, bay leaf, thyme, oregano, mustard seeds and sesame seeds. The blend is made every two to four months for maximum freshness. Never stockpiled, always made to order.
Don't abandon the simple: boiled potatoes, browned butter, a generous handful of the blend and chopped parsley. Nothing more is needed. But also try whisking a couple of teaspoons into mashed potatoes with parmesan, using it as a rub on oven-roasted wedges, or stirring it with olive oil into a marinade for halloumi on the grill. It's good.
