There is a great of depth of flavor with this one. The subtle sweetness of the Vermont maple syrup is balanced by the earthy flavor of the turmeric and then quickly followed with the taste of strong, freshly cracked black pepper that leaves a little heat at the back of your throat.
Our Turmeric Cracked Pepper blend can be sprinkled on roasted vegetables, like eggplant and cauliflower, used as a crunchy topping for hearty cold-weather soups or served over your favorite curry dishes. Our favorite way to use this one is an unexpected element for your desserts, like vanilla bean ice cream with baked peaches!
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We knew we loved the combination of turmeric powder and black pepper with roasted vegetables, so we wanted to bring this flavor through in one of our savory blends. As we experimented with different kinds of ground turmeric, we ran into the issue of the flavor tasting bland or processed. We decided to try fresh, raw turmeric instead, at which point, we realized we had never actually tasted the real, authentic flavor of turmeric with any store-bought powders! So, like the Ginger Snap blend, we headed back to our “lab” to get creative.
We landed on the same process we use for Ginger Snap: a scratch made infused syrup with crunchy, “candied” turmeric. Like the Ginger Snap, this is 3 day process and every batch uses more than 3 pounds of fresh turmeric shipped from Japan. In addition to the turmeric clusters you’ll see throughout the bag, you’ll notice this blend is not the brightly colored yellow you may be used to seeing from other foods flavored with the spice. Fresh turmeric actually has vivid orange flesh!
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INGREDIENTS (indicates organic*): almonds, macadamia nuts, cashews, walnuts, pecans, coconut flakes*, pumpkin seeds, chia seeds*, small batch Vermont maple syrup*, raw turmeric, coconut oil*, dried egg white powder, water, whole black peppercorn, pink Himalayan salt. CONTAINS: EGGS, TREE NUTS.