indubitably the most herbaceous in the collection, the nose is interesting, with notes of hydrocarbons and petroleum, while the finish is marine, of green algae. in the mouth it is very tasty, with an evident salty umami sensation, while the most distinct note is of roasted and salted cocoa beans.
as a topping for licorice, cocoa or coffee ice cream, as a final touch and aromatic contrast on panna cotta.
in the kitchen
as a proteic addition to a vegetable ragù, in stock or for a vegetable miso soup with eucalyptus honey and rosemary honey vinegar