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Northern Europe
Nordic Forest
Wild, cold, and quietly extraordinary
$32 / box
4 spices · 2oz each
Whole Juniper BerriesDill WeedAlderwood Smoked Sea SaltCaraway Seed
Wild, cold, and quietly extraordinary
Nordic cuisine is having a global moment, and for good reason. The cooking of Scandinavia is clean, precise, and deeply connected to the land and sea. Before refrigeration, Nordic cooks developed extraordinary preservation techniques using smoke, salt, and wild botanicals. These four seasonings are the foundation of that tradition.
The defining botanical of the Nordic kitchen. Juniper berries flavour aquavit, game braises, gravlax cures, and sausages across all five Nordic countries. Crush them lightly before using to release their piney, citrusy oils.
The unofficial national herb of Scandinavia. Dill appears in almost every Nordic dish, cured salmon, potato salads, pickled cucumbers, open sandwiches, and fish soups. Its fresh, feathery flavour is irreplaceable.
Cold-smoked over alderwood for a clean, deep smokiness. Smoking was the primary preservation method in pre-modern Nordic cooking, and this salt captures that tradition in a single ingredient.
Possibly the oldest cultivated spice in Europe, with archaeological evidence of use in Scandinavia dating back 5,000 years. Caraway's warm, slightly anise flavour is essential in Nordic rye bread, aquavit, and slow-cooked cabbage.
The most celebrated Nordic dish, fresh salmon cured for 48 hours in salt, dill, and juniper. No cooking required. The result is silky, deeply flavoured, and unlike anything you can buy.
Mix salt, sugar, dill, juniper, caraway, and lemon zest together.
Place salmon skin-side down on plastic wrap. Cover completely with cure mixture.
Wrap tightly in several layers of plastic wrap.
Refrigerate under a weight for 48 hours, flipping every 12 hours.
Unwrap, scrape off excess cure. Slice paper-thin on an angle.
The word 'gravlax' literally means 'buried salmon' in Swedish. Before refrigeration, Nordic fishermen would cure and bury salmon in the ground near the shoreline to ferment slightly. Today's gravlax skips the burial and fermentation but keeps the salt-cure technique that has been used since the Middle Ages.