dinsdag 20 september 2011


Maybe you are surprised we selected basil. Basil was found to have the highest energy-label possible (´E´) all year round (based on the calender of the Milieu centrale, an independant Dutch organisation aiming at improving the attitude versus sustainability). It is remarkable that although basil is often produced in Belgium or The Netherlands, according to this calendar, it still gets this high label.This is probably due to the growing conditions (in heated glasshouses) and the costly transportation due to the vulnerability and the relatively big volume of the fresh plant. 
So the distance is not always a good measurement to determine if a product is high or low in carbon foodprint. 
We know this website won't save the world, but we do hope we can change the way you look at ingredients, flavors, local ingredients and help you in being creative and sustainable with it.

Our recipe:
3 g Whole Coriander seed
0.5 g Dried Laurel
0.2 g Dried Thyme
0.1 g Dried Tarragon
1 seed Cardamom
1 head of a Clove  
a pinch of Cinnamon powder
a pinch of Ginger powder      
50 ml Olive Oil        


1. Weight the amounts of all the ingredients. 

2. Put all the herbs in a blender or mixer and blend until the herbs are cut into small particles.

3. Put the mix in a mortar and put 5ml of the oil in it as well. Crush it until a nice herb paste arise.

4. Put the paste in the plastic bag, add the other 45 ml oil and vacuum it.

5. Store the bag 1 night in the refrigerator, around 4°C. When no vacuum-machine is available, you have to store the herb-mix in oil longer than 1 night. 

6. The next day you have to sieve the oil with a SuperBag sieve.

The oil is now ready to use, enjoy!

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