Golden Hearth Savoury Spice Dust
An aromatic, gently warming savoury spice dust shaped for daily nourishment – golden, rounded, and softly bitter, evoking lamplight on stone and the steady comfort of a well-tended hearth.
 
Golden Hearth is a spice of quiet warmth – the kind that gathers slowly and stays. It is drawn from grain, milk, root, and pot, from the steady heat of food made every day, not from flame or smoke.
 
Golden spices form the backbone – warm and softly bitter, carrying colour and depth without heat. Sweet-warm aromatics follow, rounded and comforting rather than sharp, bringing notes that recall grain, fat, and long-simmered broth. Beneath this, gentle bitter elements give structure, preventing sweetness from tipping into softness and allowing the warmth to hold its shape.
 
On the tongue, the spice dust opens gently. Warmth comes first, then aroma, then a soft, lingering glow that settles rather than excites. It blooms best in fat or warm liquid, where its edges soften and its character becomes cohesive and nourishing. This is flavour that feeds steadily – mineral, grounding, and suited to the body in winter.
 
This is not spice for spectacle. It is food shaped for continuity. Each use is an offering placed on the altar of the mouth, taken into the body as the earthly temple. Crafted to be returned to again and again, Golden Hearth preserves warmth, colour, and sustenance for the dark months – feeding tired bones, supporting digestion, and carrying the calm of a tended hearth.
 
Flavour pairings
Porridge and grain dishes
Root vegetable soups
Lentils and pulses
Rice dishes and pilafs
Milk or milk alternatives
Butter or ghee
Flatbreads
Simple stews
 
Serving suggestions
Use sparingly as a savoury spice dust. Bloom gently in butter, oil, milk, or broth before adding to food, or stir directly into warm dishes just before serving. Designed for regular use in everyday winter nourishment rather than occasional intensity.
 
Storage
Store sealed in a cool, dry place away from direct heat and light. Use a dry spoon. Best enjoyed within 12 months.
 
Winter Hearth Soulfoods – Mother Tongue of the Cailleach Country
The Winter Soulfoods collection is an immersive body of work set in Cailleach country – the boglands of Béarra – approached as ecosystem, archive, threshold, and kitchen. It imagines what it might mean to work from within the Cailleach’s own domain, drawing flavour, nourishment, and craft from deep ground, slow water, turf fire, and time.
 
The bog is not treated as symbol or backdrop. It is a keeper of strata – layers of matter and memory held intact. A place where time is thickened rather than spent. A preservative ground where fermentation, storage, and patience are not techniques, but ways of living in relationship with the land around you, and the land within you.
 
Within this terrain, food is ceremony and commitment. Ingredients are gathered as the year unfolds, worked slowly, and held back for winter – not for spectacle, but for sustenance. Fermentation, smoke, mineral depth, and bitter-sweetness shape flavours meant to be met with attention, feeding the body deeply, strengthening bones, warming, soothing, and replenishing marrow through the dark months.
 
These soulfoods are acts of natural pace and continuity – ways of staying in relationship with place, season, and deep time. Crafted through hand, hearth, and long devotion, they carry the quiet authority of a path walked faithfully, day after day, in preparation for the dark.