Hat Doi is a rare Vietnamese spice, also known as Northwest Black Gold. It is often combined with Mat Khen pepper, chilies and salt and used as a marinade for meat or fish. A must in the confection of  Duck Blood Soup (tiết canh vịt).

It’s intense yet remarkable aroma is incomparable and typical of Northwestern Vietnamese dishes. Traditionally, the seeds are roasted on coals before being finely ground but, they can also be dry-roasted in a pan and then ground using an electric grinder or mortar.

Hat Doi is grown from the seeds of a particular Magnolia found in the mountainous forests surrounding Northwestern Vietnam. When fresh, the seeds are red but, turn brown once sun dried – resulting in the moniker, Black Gold!