We have been making crisps, tuiles, crackers, ribbons and crunchy toppings for some time. And today was
the first time that we added additional seasoning to the base as a sprinkling on top before the to be crunchy item went in the dehydrator. Why have we not added such sprinkles of flavor until today? I am not sure, though I am quite pleased at the possibilities. Today we took our dried apricot puree and dusted it with a finely sieved version of our grains of paradise and bee pollen spice blend. The marriage of the spice blend and the crisp base is really quite special. And I believe the textural element of the spice on top of the crisp adds another depth of textured flavor to the overall crisp. Similarly, the topping of the crisp with a spice blend keeps flavors both separate and united. This is enforced by the fact that the spices are on only one side of the crisp.
The addition of sprinkled spice blends and flavors opens up a damn of ideas and pairings where unity and opposition can be seamlessly combined.
