This blend combines white pepper, coriander and mustard, as well as wonderful wild, indigenous plants from Québec’s Gaspé region. It greatly enhances grilled salmon or even trout. Rub the fish with the spices just before cooking. We have incorporated Labrador tea leaves which add a sweet freshness to the blend. Once the tea leaves are ground, however, they take on a “feathery” appearance which in turn gives the blend a somewhat exotic appearance.
Ingredients: mustard, coriander, white pepper, alder pepper, sweet fern, dulse, labrador tea, sea salt..