BLACK PEPPER

Sharp, piquant, spicy heat; black pepper is so commonly used in food it is easy to take it for granted and miss it’s amazing potential. 

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SALSIFY

salsify blackEarthy and slightly sweet, salsify is an obscure little tuber that can add an interesting twist to your winter meals.

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SHORTBREAD

shortbreadheartsCrisp and sweetly buttery with just a hint of salt, shortbreads are an oh so delicious treat with afternoon tea.

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SWISS CHARD

Bitter, astringent, chalky, but surprisingly delicious; swiss chard is actually a close relative of the beetroot. 

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BAKING SODA

Zingy and slightly salty; baking soda, or sodium bicarbonate as it’s conventionally known, is more of a mouthfeel than an actual flavor.

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PUMPKIN SEEDS

Crunchy, chewy, nutty (even though they are seeds) and slightly sweet if they are fresh; pumpkin seeds are packed full of goodness.

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