SEASONAL PRODUCT: Quantities are limited according to picking periods.
Taste profile: Inspired by the nomadic life of the Innu, this Nordic herbal blend from the tundra offers a slightly sweet flavor with menthol aromas. Labrador tea, pleasantly blended with pepper from the dunes of Quebec and its silky bitterness, offers a note of refreshing floral flavor, bringing an explosion of freshness on the finish.
Innu: Even today, sharing Innu culture, respect for the environment and development of natural resources constitute the three pillars of their cultural identity.
- Prepared and packaged in Quebec by local artisans;
- Labrador tea;
- Quebec dune pepper;
- 60g format
Trout and Salmon: The nomadic Innu move inland along the Saint-Augustin River to fish for these two species. Today, the community of Nutashkuan prides itself on its internationally recognized Atlantic salmon fishery.
Labrador tea: It is used as an infusion, by steaming, in foil, in oil or in broth, to poach fish for example. It can also be used as a spice for meat by boiling the leaves and branches in water, then steeping the meat in the decoction.
Ingredients: Brown sugar, spices, sea salt, garlic, Labrador tea and dune pepper.
* The small wooden spoon is not included, it is only for product presentation.
SEASONAL PRODUCT: Quantities are limited according to picking periods.
Taste profile: Inspired by the nomadic life of the Innu, this Nordic herbal blend from the tundra offers a slightly sweet flavor with menthol aromas. Labrador tea, pleasantly blended with pepper from the dunes of Quebec and its silky bitterness, offers a note of refreshing floral flavor, bringing an explosion of freshness on the finish.
Innu: Even today, sharing Innu culture, respect for the environment and development of natural resources constitute the three pillars of their cultural identity.
- Prepared and packaged in Quebec by local artisans;
- Labrador tea;
- Quebec dune pepper;
- 60g format
Trout and Salmon: The nomadic Innu move inland along the Saint-Augustin River to fish for these two species. Today, the community of Nutashkuan prides itself on its internationally recognized Atlantic salmon fishery.
Labrador tea: It is used as an infusion, by steaming, in foil, in oil or in broth, to poach fish for example. It can also be used as a spice for meat by boiling the leaves and branches in water, then steeping the meat in the decoction.
Ingredients: Brown sugar, spices, sea salt, garlic, Labrador tea and dune pepper.
* The small wooden spoon is not included, it is only for product presentation.