Introducing the Embers Trio
Each blend in the Embers of Origin Collection is born of fire. These are not simply salts, but elemental compositions shaped by smoke, mineral, and botanical depth. The foundation of each blend lies in the transformation of Kalahari-harvested crystals through the slow, deliberate process of African beechwood smoking. This process is not just a technique, but a deliberate expression of our gastronomic philosophy that gives reverence to indigenous memory, time, and origin.
Layered into this smoky base are carefully chosen ingredients such as Rooibos and Black Summer Truffle. These components do not serve as decoration. They are co-authors in a flavor narrative that is grounded in silence, strength, and ancestral knowledge. The result is a series of blends that offer restraint, resonance, and quiet complexity. These salts are intended for finishing. They are crafted to transform, to deepen, and to leave behind a trace of something unforgettable.
Link to purchase the trio HERE.
African Beechwood Smoked Salt
Tasting Prelude
Clean fire. Deep mineral. A salt that carries the soul of smoke.
Chef Kudzai’s Note
This blend forms the foundation of the entire collection. The Kalahari salt, drawn from an ancient and unspoiled basin, carries a natural density and mineral purity. Through the slow process of beechwood smoking, it acquires a second identity, one shaped by warmth, patience, and the careful layering of aromatic wood smoke.
The smoke is refined rather than overwhelming. It enters the salt not as an exterior coating, but as an internal memory. The result is a crystal that speaks in low tones, evoking the scent of burning wood, the warmth of ash, and the clarity of dry air. This salt does not seek to dominate the dish. Instead, it provides a structured depth that allows every other element to find its place. It is best used with confidence, but never excess.
Recommended Pairings
Use to finish charcoal-roasted vegetables, open-fire grilled meats, lentils, poached eggs, aged cheeses, and dark chocolate preparations. It also elevates sauces and slow-cooked legumes by adding an aromatic backbone.
Link to Purchase: HERE
Smoked Salt and Black Summer Truffle
Tasting Prelude
Earthbound and contemplative. A blend that marries smoke with shadow.
Chef Kudzai's Note
The interplay between smoked salt and truffle requires balance. In this composition, the beechwood smoke introduces a measured warmth and aromatic clarity, while the Black Summer Truffle anchors the experience in umami and earthy complexity.
This is not a blend designed for impact alone. It is a composition that rewards patience. The flavor moves in layers, first the smoke, then the salt, and finally the soft expansion of truffle on the finish. It creates an atmosphere around the dish, adding presence rather than pressure. The result is grounded and composed, suitable for preparations where stillness and depth are required.
Recommended Pairings
Perfect for mushroom risotto, grilled steak, truffle butter pasta, roasted bone marrow, and cheese boards. Also recommended for enhancing root vegetable purées and charred brassicas.
Link to Purchase: HERE
Rooibos, African Beechwood Smoke, and Black Summer Truffle
Tasting Prelude
Earthy, elegant, and introspective. A blend that reveals itself slowly and with presence.
Chef Kudzai’s Note
The base of rooibos lends warmth and depth with soft tannins and a familiar, grounding sweetness. African Beechwood smoke introduces a delicate aromatic layer that lingers without overtaking. The inclusion of Black Summer Truffle adds richness, umami, and an earthy sophistication. Each component is carefully calibrated to respect the whole. The result is quiet but memorable, composed but deeply expressive. This blend is meant to be savored with patience and attention.
Recommended Pairings
Well suited to mushroom risotto, truffled scrambled eggs, roasted onions, grilled polenta, or any dish designed to slow time at the table.
Link to Purchase: HERE