Winter Earth Trio of Savoury Condiments – Forest, Bog, and Mountain
Three savoury condiments shaped by winter terrain – citrus and smoke from the bog, resin and root from the forest, and bright alpine clarity from the mountain.
 
This trio brings together three distinct savoury condiments, each rooted in a different winter landscape and designed to work both independently and in conversation. Bog, forest, and mountain form the flavour map – depth, warmth, and lift held in careful balance.
 
Winterbog Citrus Salt anchors the set with black citrus, fermented garlic, seaweed mineral, barley earth, and a low, elegant woodland smoke. It brings umami and grounding without heaviness. Root & Resin Earth Rub moves into the forest register – angelica root, juniper, citrus leaf, and barley warmth creating a resinous, smoke-free blend suited to slow food and steady nourishment. Mountain Citrus Pepper completes the arc with altitude – Sichuan sparkle, pink pepper, lemon peel, citrus leaf, and mineral grain, offering brightness and clarity without sharpness.
 
Taken together, these condiments offer a complete winter seasoning language. They are not novelty blends, nor are they decorative. They are built for use – small amounts, repeated often, allowing winter food to be seasoned with precision rather than weight. Each blend holds its own register, yet all share a common thread of mineral depth, restrained citrus, and careful balance.
 
This is winter seasoning shaped by attention and restraint – condiments that feed the body steadily, support digestion, and bring flavour without excess during the dark months.
 
Flavour pairings
Roasted root vegetables and winter squash
Mushrooms and woodland greens
Grains, rice, and lentils
Eggs
Fish and simple seafood
Meat or plant-based winter dishes
Flatbreads and broths
 
Serving suggestions
Use each condiment as a finishing element or gentle seasoning adjustment. Winterbog Citrus Salt for depth and umami, Root & Resin Earth Rub for warmth and structure, Mountain Citrus Pepper for lift and clarity. Designed to be used in small amounts, often, according to the needs of the dish.
 
Storage
Store sealed in a cool, dry place away from direct heat and light. Use dry spoons. 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, sap-sweetness, mineral depth, bitterness, and gentle heat 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.