Fermented black leek
A true explosion of flavours – one with such oomph! that our dear colleagues caution you to dose it very carefully. Use it like you would fleur de sel and gently, sparingly sprinkle it onto your dish at the end to give it that little umami boost.
Gently heat up some butter and add a dash of powder – this pairs well with any white vegetable such as cauliflower, salsify or turnips. Add a little to your crêpe or pancake batter or your pasta dough to give it extra complexity.