Rose Petal Savoury Condiment

Dry roast dried dark rose petals in a heavy cast-iron frying pan. They take only a few minutes to roast, they're ready the moment they become highly aromatic-take them off the heat immediately as they burn very easily.

Roast dark rose petals have a nutty, spicy flavour. Grind them in a mortar & pestle whilst they're still crisp with pink peppercorns & pink Himalayan salt. Use about 1 tablespoon of roast rose petals, a half to 1 tablespoon of pink peppercorns & half a teaspoon of pink salt - adjust to taste.

Use this mix to roll a soft goat's cheese log in, as a salt substitute, sprinkle on salads & vegetables, as a garnish for soups

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