Épices Rœllinger Creation For Meat<Poudre d'Ombre ((Shadows and light,  with Madame Tseng)

Use to season poultry including guinea hen and squab and any recipe that calls for parsley.
Try it in a creamy chestnut soup or even a bowl of garlicky pasta. “

Madame Tseng from the House of Three Teas in Paris and I promised one another we would get together to discuss tea and spices.
As we talked about our own personal journeys and the long and storied past of the Spice and Tea Roads, we envisioned a spice blend that marries the two.
Here, an aged 2002 pu-ehr tea is used like a spice and paired with the woodsy, mushroom notes of mace and Karimunda peppercorns.
I envisioned a blend that would evoke the scents and sensations of a woodland scene— the cool, damp earth as it is warmed by the sun, the decomposition of the first fallen leaves, and the fragrances that emerge from the shadows and light that fall between the trees.