Salty Pumpkin Spice
Salty Pumpkin Spice
A surprise launch with Halen Mon!
With The Condiment Book just one week away, we’re back with another surprise launch! When I visited Halen Môn, the salt farm in Anglesey Wales, back in April (read all about it here), I kept getting messages asking when a collaboration could be expected… Now, I wasn’t going to let you down was I?
Salty Pumpkin Spice
Somehow, autumn is just 5 days away? So my American blood has obviously been desperately craving pumpkin spice. Please welcome my favorite version of the spice blend, and yes, of course it includes a pinch of salt. All salts will come in a cutie little ceramic pot with a wooden spoon! OBSESSED!
The blend itself is 60% spices, 40% salt - and not just any salt! What I love about Anglesey salt is that it tastes clean and crisp. There’s a good reason for this: Halen Môn is the only company in the world (literally unbelievable) that rinses their salt… If you’ve ever seen it, this won’t be a surprise as the flakes are crystal clear.
In terms of the spice blend, as I’m sure you know by now, I am a fan of cinnamon. When it comes to pumpkin spice I’ve always made my own at home because I just know what ratio and flavor balance I like okay?! Heavy on cinnamon, touch of nutmeg, allspice, cloves, and mace. And of course, I’ve always added a pinch of salt in it to amp up the warming flavor.
A surprise addition, however, is that of coriander! One of the spice blenders at Halen Môn made the genius addition of the spice to the mix and it honestly levels up the whole blend.
How to Use It?
Morning bevs: blended in coffee, topped on a cappuccino or matcha
Compound: butter, cream cheese
Bakes: pie, tarte, crumble (apple, pear, quince and of course pumpkin…)
Bowls: vanilla ice cream, yogurt, chia seed pudding, oatmeal
Cake: tiramisu, yogurt cake (recipe in The Condiment Book)
Thicker Pudding: tapioca, clafoutis, creme brûlée
Roasted Veggies: carrots, parsnips, potatoes, fennel, onions, shallots, eggplant
Sandwich: turkey, lettuce, mayo
Soup: pumpkin, pureed carrot
Condiments: sweet dips, fall chutney, apple butter, pumpkin butter, maple butter, honey, maple syrup, whipped cream…
Halen Môn
Our relationship begins due to a misunderstanding at Miami Art Basel…
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The relationship continued when the lovely team at Halen Môn invited me to come Wales to learn about their salt. It wasn’t until my trip, that I realized that Halen Môn actually just translates to Anglesey (Môn) Salt (Halen).
This enterprise is a family-run business and it was an absolute dream to spend a day here and learn how they make their salt.
Anyways, I hope you love this blend as much as I do! It’ll be out on September 22nd, the first day of autumn on Halen Môn’s website.
Can you do a recipe with fresh chestnuts?? Maybe a spread or something! I have so many from my uncles tree!
Wow! I had no idea about the nutmeg trade. Love that the sailors couldn’t have pockets to hide the spices.