Ingredients · Other
Carrot
Daucus carota · Apiaceae (carrot family)
What it’s like, and how to use it
How to use it
In salt-free seasoning blends, soups and stocks. It rehydrates in any wet dish. Its job is sweetness and body rather than flavour.
With food
Onion and celery — the mirepoix. Thyme and bay. Ginger. Cumin. Orange. Butter.
With spices
Onion, celery seed, parsley and black pepper, in a salt-free blend. Thyme. Bay.
With tea
Not a tea ingredient.
Its story
Where it comes from
Our lot names no origin.
What happened
Carrot is the type plant of its whole family — Apiaceae used to be called Umbelliferae, and it is carrot's flat umbel of white flowers that gives both names their shape. That family is one of the most useful in any spice cabinet: coriander, cumin, caraway, dill, fennel, anise, celery, parsley, ajwain and chervil are all in it, which is a remarkable concentration of the world's seed spices in one branch of the plant kingdom.
On the shelf with it
Every product it goes into.
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Sold outClassic All-Seasoning, Salt-Free
Regular price From $10.99 CADRegular price
