NEWNESS AW 2022

KAMPOT RED PEPPER ORGANIC, 50 G

In the red mature pepper, you simply get an abundance of flavour.

What is red pepper?

Kampot Red Pepper in this extraordi nary quality is a bit of a rarity in the pepper world. This special pepper is also called red matured pepper. This is because the pepper berries are al lowed to mature on the stalk until the berry has a dark orange red colour (unlike black and green pepper, which is always picked when it is green and unripe). The Kampot pepper’s mature red berries are always hand-picked, they must be removed one by one be fore drying, as there is a fine line be tween ripeness and overripeness.

More of it all

We have selected a Kampot Red Pep per, which by virtue of its flavour qual ities and sorting is in a class of their own. All the essential oils in the red mature berries are fully developed and you simply get an abundance of flavour. Naturally, the distinct tantaliz ing heat from the pepper, but also a sweet aroma and a clear fruity flavour, which is totally unique to this red pep per berry.

This special processing and sorting costs a bit more than our other pep pers, but it is invaluable to all of us who love pepper.

What is it best suited to?

Kampot Red Pepper can be used just like black pepper but is especially suited to the dishes where the fruity sweetness has its place. For example, in desserts, sauces with cream or sim ply freshly ground in food.

The world’s first pepper brand Kampot Red Pepper is grown in the Kampot region of Cambodia and its origin can be traced back to the An gkor Empire of the 13th century. Be fore the Cambodian revolution in the last half of the 1970s, Cambodia was known for its production of pepper corns, which for decades was con sidered to be among the best in the world. The areas around Kampot and Koh Kong were particularly known for their pepper production from the end of the 19th century. Unfortunately, the revolution destroyed the production and much of the knowledge that was built up over generations in the pep per growing families.

We have followed NGO projects for many years, whose purpose is to re start the pepper production om Kam pot and today the production has reached a volume and quality that makes it interesting to us.

Kampot Red Pepper from Cambodia

a select grade by virtue of its flavour grade and is quite exceptional. The fully matured, bright red pepper berries are hand-picked and dried in the sun to release the oils.

sweet aroma hits the nose and besides the distinct pepper pungency, a mild fruity note. This pepper

MALABAR GREEN PEPPER ORGANIC, 25 G

A mild, fresh pepper flavour, as close to the fresh pepper berry as we can come.

What is green pepper?

The fresh pepper berry is green when it is picked from the vine. Under nor mal circumstances the pepper berry is dried in the sun and it becomes black. It is the black pepper as we know it. Our Malabar Green Pepper is also picked as green berries, but is then freeze dried, thus keeping the beauti ful colour and structure from the fresh pepper berry.

What should I use it for?

Malabar Green Pepper has a much milder and fresher flavour than black pepper. It is incredibly well suited for salad dressings, crushed and sprinkled over fresh cheeses, vegetable dishes and fish. The whole green pepper corn can conveniently replace pickled peppercorns in an old school pepper steak or pepper sauce. They can be soaked before use so the small berries recover their “fresh” consistency.

Pepper from the world’s spice cradle

Our Malabar Green Pepper is grown in Kerala, India. Kerala is one of the largest spice producing regions in the world and is famous for its produc tion and export of pepper, which is also called the “King of Spices.” Even though other regions have overtaken Kerala as a major producer of pepper, there is a centuries old knowledge of pepper cultivation here. Many of the varieties that are cultivated around the world stem from the Kerala region.

Malabar Green Pepper has a milder and more herbal flavour than black pepper. The fresh peppercorns are freeze dried right after harvest, thus retaining the berry’s beautiful colour and structure. It is lovely on fresh cheeses, vegetable dishes, fish and on strawberries. The whole green peppercorns can replace pickled peppercorns in an old school pepper steak

sauce.

SUMATRA LONG PEPPER ORGANIC, 50 G

A complex interplay between heat, sweetness and spicy notes.

Long pepper deserves a place in your spice cabinet as it is truly special! Use it where you would normally use black pepper or chili.

What does long pepper taste like?

The flavour of long pepper is most like black pepper, even though it is much spicier and complex. This is because it isn’t as spicy that it dampens the other flavour notes. Long pepper has a slightly burnt aroma, but also sweet notes of nutmeg, cinnamon, carda mom and ginger. This mix makes the spice extremely interesting to work with both for salty and sweet dishes.

How to use long pepper?

Historically, long pepper has been used in the same way as normal black pepper. Try it in marinades, in stews and pickling or in soups, just as you would use normal black pepper. Long pepper is used whole, butcan also be broken or crushed in a mortar.

In the South Asian kitchen long pep per is used to flavour lentil dishes and pickles. Long pepper is also suited to earthy ingredients such as artichokes, mushrooms and asparagus. The burnt tones make long pepper popular in the fantastic Asian BBQ kitchen for marinades or rubs, often with spicy flavours. Long pepper is also use in tea with honey.

Where does it come from?

Our long pepper is organically grown, hand-picked and sorted by small scale farm cooperatives in southern Sumatra.

Long pepper grows on a vine where the fruits are like lights, almost like a vertical ball. It primarily grows in In dia and Indonesia but is also found in other parts of Asia and Afrika. It is harvested green and it brown or black when dried.

Historically long pepper has been more common than been pepper. It was Roman kitchen that primarily appreciated its heat and sweetness. Both chili and pepper have both been more commonly available in modern times. Both the Ayurvedic and Chi nese treatment culture have use pep per for centuries.

Sumatra Long Pepper deserves a spot in your spice cabinet as it is truly special. Its warm pepper flavour, mild burned aromas and sweet notes of cinnamon, cardamom and ginger

it a fantastic interplay between heat and sweetness. Use as you would black pepper or chili, in marinades, stews, for pickling

sauces. Whole, crushed

SMOKED WHITE PEPPER ORGANIC, 50 G

Now the pepper with its elegant smoky note is back in an organic version.

Smoked White Pepper is a Mill & Mor tar classic, which is now back in our pepper range after a break. We have now found a skilled collaborative partner who smokes our beautiful or ganic white pepper from Sri Lanka. It is rare that upgrading to an organic product at a better price than earlier is a success. So now all the custom ers who have been missing Smoked White Pepper now have reason to celebrate.

What is white pepper?

Pepper grows best in shady areas on metre high vines which twist around palms or poles which are erected for the purpose. For black pepper it is harvested when the berries are green and unripe. For white pepper it is har vested when the berry is red and ma tured. Then the outer shell of the red pepper berry is washed in running water (the pepper is often placed in a basket in a sink) and the pepper ber ry’s inner core comes out. The berries are finally dried in the sun and sorted and now you have white pepper.

This pepper is smoked over beech and pine tree granulate mixed with juniper berries. The smoky flavour lies around the hard core of the pepper berry and even though the smoky scent is clear, the smoky flavour is more of a nuance in the pepper fla vour when it is ground over food.

Our white pepper is grown by small farmers in the Thysmada and Matale region, which are organised in coop eratives and grow their crops organi cally. Pepper from Sri Lanka is strong and tasty.

Where is Smoked White Pepper used?

Use Smoked White Pepper fresh ly ground on egg dishes, on Danish sandwiches, on butter-steamed veg etables or any type of fish.

Smoked White Pepper is based on our classic white Sri Lanka Pepper. The white Sri Lankan pepper is smoked gently so the surface of the berry bears smoky notes. When ground, the intense pepper flavour emerges, accompanied by the lightly smoky flavour. Smoked White Pepper is suited to fish and light meats, on butter-steamed vegetables or freshly ground on open face sandwiches (smørrebrød).

BLACK GARLIC ORGANIC, 30 G

Black garlic has been produced for centuries and has a complex Umami flavour.

Black garlic is becoming more and more popular as it has special flavour properties that are well-suited to our plant-based cooking.

What is black garlic?

The most important ingredients in the production of black garlic are time, heat and moisture. Black gar lic is produced by garlic cloves fat or whole garlic heads maturing at 60-70 degrees C under high humid ity for 45-60 days. Throughout this maturation process the garlic head undergoes a Maillard reaction where heat and moisture create changes in the garlic’s amino acids and sugar content. Then the colour, consistency and flavour change. It becomes black and the consistency soft and a bit sticky. The strong smell and flavour disappear and are replaced by a deep umami; soft, sour and with notes of balsamic vinegar and anise.

Black garlic as a dried spice

We have further dried and granulated the black garlic so you can work with it as a spice. Dried garlic replaces the soft version at a ratio of 1:3 and signif icantly increased shelf life.

Black garlic is said to originate in Ko rea, where it has been used for fla vouring and in traditional medicine for centuries. It is now widely pro duced in Asia and Europe where the umami flavour is prized in cooking. Our black garlic is organically grown and matured in the Cordoba region in Spain.

How do you use black garlic?

Black garlic can be stirred directly in sauces, quiches, soups and mari nades or mayonnaise and dips, where the dark and sweet flavour comes into its own. If you are familiar with Yotam Ottolenghi’s flavour universe and fantastic recipes/cookbooks, then you know that you cannot be without black garlic.

Black Garlic is a dry granulate with a soft and deep umami flavour, with notes of balsamic vinegar and liquorice. Well suited to spice up vegetable dishes, but can also be used in marinades, pasta dishes or mayonnaise. The garlic is matured at a low, moist heat for up to 60 days. The colour, consistency and flavour then change. Produced in Spain and of course, its

ITALIAN GARLIC ORGANIC, 70 G

Add garlic granules directly into your food and you won’t have to do any boring prep work. Organically grown in southern Italy

So, here it is! The long awaited dried garlic granules. Garlic is yet another ingredient where we have succeed ed in upgrading a product that until now, we have only used in our spice blends. Now dried garlic granules are also included in our range of basic spices.

Southern European garlic is simply the best.

Most dried garlic on the market comes from China. But why is this the case because masses of garlic are produced in Europe. At Mill & Mortar we try to buy raw material as close to suppliers as possible to have the shortest possible transport route. We have partnered with an Italian gar lic producer, who grows the most beautiful organic garlic in Abruzzo in southern Italy.

The harvested garlic is dried in the sunshine on the ground, before it is brought inside for cleaning, peeling and chopping. It is dried on low heat for 36-38 hours.

Why dried garlic?

The flavour of dried garlic has less pungency than fresh garlic, but it can be used in just the same way. You can soften the garlic granules in water or vinegar before putting them in your dressing or marinade. Dried garlic also has a slightly roasted note, which makes it extra delicious. Last, but not least, you don’t have to peel, chop and do the washing up!

Dried garlic granules replace fresh garlic at a ratio of 1:4 and significantly increase shelf life.

The dried garlic also has a mild roasted note, which makes it deeper and rounder

to

you won’t

Italian Garlic, organic, in granules

southern Italy. Dried garlic has less pungency than fresh garlic but can be used in the same way. It can be softened up in water before you use it in dressings

other dishes.

SALTED LEMON, GRANULES ORGANIC, 40 G

An audacious, concentrated taste of citrus and umami to add depth to your cooking.

Salted lemons are not something we invented, but they are definitely mak ing their way into our lives up here in the north. We have now given them our own special Mill & Mortar touch. We proudly present dried, granular, organic Salted Lemon.

What are salted lemons?

Salted lemons are whole lemons that have been infused in brine. The salt gradually softens the lemon peel, dis pelling its bitterness and lending it a mild, salty acidic flavour. If you have ever visited Morocco, you will have seen and maybe tasted salted lemons, stored in large jars in restaurants and shops. Sourcing them outside North Africa is a totally different question... Either you need to pickle and store them yourself or hunt them down in some speciality shop. We are now adding Salted Lemon to our range of seasonings. It tastes wonderful, it has a long shelf life and it is far easier to judge how much you need.

The special flavour

Salted Lemon has a concentrated lemon flavour, but without the over whelming acidity of fresh lemon juice.

Whereas the role of lemon in the fla vour universe is to lend acidity, Salt ed Lemon is an amazing, fruit-based source of umami. Just a soupçon of salty lemon lends depth to so many savoury dishes. Just think of the tag ines of Moroccan cuisine. We have chosen to dry the salted, organic lem ons and granulate them. The gentle drying process retains the beautiful taste and colour, while significantly prolonging the shelf life.

How to use salted lemon

Salted Lemon lends background fla vour to stews and soups. In vinai grette, mayonnaise, yoghurt-based dressings and hummus, it adds a touch of something special that no one can fail to notice. The star chef Ottolenghi uses it to season everything from wholesome salads containing cereals or beans to eggs, potatoes and baked beetroot.

You can also use our Salted Lemon powder in any drinks and cocktails where salt and lemon are called for - the likes of a Martini, G&T, Bloody Mary or Tequila.

Always use Salted Lemon powder sparingly in a ratio of 1:10 - in other words, 10 g of Salted Lemon powder corresponds to 100 g of salted lemon (roughly equivalent to a whole lem on).

DOUBLE GARLIC PEPPER ORGANIC, 50 G

Just right for sprinkling over dishes with masses of flavour and a fresh touch in the kitchen.

Double Garlic & Pepper is our new or ganic all in one spice.

Simplicity with a massive punch

We couldn’t refrain ourselves... We have now found two super delicious and quite different types of pf garlic, both grown in Europe, so naturally a mix where both is included is par for the course. Simply put, this is pre cisely what we have done.

How does it taste?

Two kinds of garlic, each with its own flavour properties: Dried garlic from southern Italy provides sharpness and a lovely lightly roasted sweet ness. Black garlic from Cordoba adds the sought after and indispensable umami effect. And two kinds of pep per: The lovely black pepper from Sri Lanka and a mild red chili pep per from Spain give the perfect heat. Watch out because you just might become addicted to it!

What should I use it for?

You can use the Double Garlic & Pep per mixture in all your cooking, add it while cooking or sprinkle it over the finished dish. In dips, over chips or di rectly in a stew or pasta dish.

Mill & Mortar’s organic spice mix es make it easy for you to spice up your cooking with new flavour sensa tions. We play with both classic and innovative flavour combinations and techniques. The mixes are based on our own recipes and we use spices, herbs and seeds from our own known and valued quality, where possible purchased under fair trade principles. We work organically, clean label, glu ten-free and never add salt or other additives. You are buying pure prod ucts.

Double

ORANGE ZEST, GRANULATE ORGANIC, 30 G

Finally something that smells and tastes like the fresh version. Upcycled organic orange zest.

In addition to spices, fresh citrus zest is of course one of our absolute fa vourite seasonings. Nothing lends the same freshness, sweetness and acidity as citrus zest. That is why we are also proud to present our new dried Orange Zest.

A surplus product with a sublime taste

Our organic orange granules are ac tually a residual product from the production of dried orange slices. The end pieces and the irregular slices from the oranges in this pro duction process are difficult to use. But by drying and granulating them - voilà - we have a new spice! It feels great to know that a residual product can be transformed into an extremely tasteful, beautiful, usable product.

It goes without saying that we are not the first in the world to think of drying an orange. But by drying the zest of the fruit together with the

flesh, we avoid the excessive bitter ness that such granules often have. In our case, we infuse the fresh taste of orange juice into the granules. Unlike dried lemon zest (which often loses its colour), our orange granules re tains their beautiful orange colour, making them perfect for decorating the likes of cakes and desserts.

What do you use it for?

Fresh orange is wonderful for sweet recipes, especially when combined with chocolate. Use it as a 100% nat ural flavour on a chocolate muffin, in a fruit salad or in a mousse. But or ange zest can also add flavour to sa voury dishes. Try orange zest in an oil-and-vinegar salad dressing or mix the it with herbs for an oven-baked fish dish.

The granules can also be used in cocktails: e.g. on the foam of an Es presso Martini or on the edge of the glass for an Old Fashioned.

WHILE WE WAIT FOR WHITE NILE VANILLA

As you probably know, Mill & Mortar has invested in a green-field vanilla plantation in Uganda, the White Nile Vanilla Project. While we wait for our vanilla vines to come of age and start producing, we are sourcing our vanil la in the surrounding area. Our part ner Mr. Clemens – who also happens to be heading the White Nile project – is a person that we trust will work according to the principles of fair tra de that we value. This is particularly important when talking about vanilla. He also has so much knowledge and experience about vanilla growing and curing and always has a focus on qua lity over volume. So, we are in good hands – and can yet again present or ganic estate vanilla of the finest qua lity.

A few words on the 2022 harvest Though prices for vanilla have come down they still remail quite high, par ticularly for gourmet grade vanilla.

The good news is that the quality of the 2022 harvest is one of the best we have ever seen. Conditions have been great, and the beans have been allowed to mature on the vine, so va nillin levels are at their best. So, you really get a lot of vanilla flavour for the price.

We grade our gourmet beans accor ding to weight in the following clas ses:

• SUPERIOR Vanilla Pod, organic, 3-3,5 g

• EXCEPTIONAL Vanilla Pod, organic, 4-4,5 g

• EXTRA SELECT Vanilla Pods, 2-3 pcs, organic 7-8 g

And our vanilla powder is back, too

• FORTE Vanilla Powder, organic, 15 g.

Though we have very good quantities of the products we also expect a very high demand from our customers, so we encourage you to anticipate your needs.

Please discuss availabilities with your contact at Mill & Mortar.