This one is so full of aroma that it needs a warning on the packaging. Use it sparingly and you’ll be wowed by the intensity and complexity of flavour. It pairs best with vegetables that can stand up to its strength: try it with fennel or radish (no kidding!).
A great addition to white meat or fish – for a quick lunch, take a chicken breast, fry in a pan with just little fat and douse with cream, add a little radish powder and cook briefly to achieve a creamy sauce. For a vegetarian version swap the meat for pasta!
radish, wheat bran, carrot, beer, ginger, alga, salt