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Nipitella is wonderful with mushrom and fish dishes as well as salad dressings. I find myself using Nipitella in some soups, vegetables, etc. Now consider it an indispensable spice. Thank you LaBoite!
Since i am very much into different styles and types of foods, cooking and eating them, nipitella is the most unusual, in taste and smell. I find it very medicinal in smell and taste. Extremely strong and counter to the foods i’ve tried it on, fish and mushrooms. Extremely over powering and just with small sprinkling. Maybe fresh it’s way to be used. I was unsuccessful in growing the very tiny seed. I do have an opportunity to dry the fresh leaves of a friend who had success in growing nipitella. I think this was a wrong purchase for me both in money and use. Now, what to do with it, is my dilemma!
I was a little skeptical of using a "minty" family herb on mushrooms and in other savory cooking, but this doesn't really smell or taste like mint once it's cooked into a dish. It's great for mushrooms, anything with green vegetables, and anything you want to lend a light, spring/summer, herbaceous vibe to. It's especially good in risotto with asparagus, leeks, peas, etc. and in frittatas with the same ingredients. It's quite strong, which is great because one jar, which is fairly expensive, lasts a while.
A wonderful herb to add to mushrooms. A match made in heaven. First had in Italy and it was instant flavor. Can be difficult to find so I was thrilled to see you carry it. Thank you.