These blends are a limited-time collaboration.
Jon Kung is a self-taught cook in the third-culture Chinese style, which draws inspiration from the diversity available to the Chinese diaspora. He applies this style to regional Chinese cooking methods — fusion cuisine from the perspective of the person who’s lived the same life.
MASTER STOCK
“Fragrant and sweet, modeled after five spice and master stock recipes, this blend can be used as a rub for neutral meats like pork or chicken, or as a surprising addition to baked sweets. Swirl a teaspoon into some simmering soy sauce along with some sugar to bring a nuanced richness.” -Jon
Size: 1.9 oz glass jar
Ingredients: Smoked star anise, coriander, fennel, royal cinnamon, cloves, bay leaf, white pepper, ginger, black cardamom
Tasting notes: Sweet • Balanced • Full-Bodied
Cooking: Simmer • Bake • Rub
SHIMMER SALT
“A bright and citrusy finishing salt with just a touch of funk to add as a final flourish to anything that can use some buzz. Try it on anything savory, and especially anything that you might have cooked with Smoldering Embers.” -Jon
Size: 2.9 oz glass jar
Ingredients: Salt, timur pepper, black lime
Tasting notes: Bright • Vibrant • A Final Flourish
Cooking: Garnish • Flourish • Buzz
SMOLDERING EMBERS
“An earthy and grounded blend well suited for seasoning all kinds of meats, including stronger-flavored meats such as lamb, beef, duck, squab and goat. This blend
can also be used on mushrooms and tempeh, and it pairs amazingly well with tomatoes.” -Jon
Size: 2.1 oz glass jar
Ingredients: Coriander, Urfa chili, cumin, smoked star anise, black cardamom, bay leaf, garlic
Tasting notes: Earth • Musk • Savory Boldness
Cooking: Sauté • Fry • Grill
SOURCING
ABOUT JON KUNG
Jon Kung is a self-taught cook in the third-culture Chinese style, which draws inspiration from the diversity available to the Chinese diaspora. He applies this style to regional Chinese cooking methods — fusion cuisine from the perspective of the person who’s lived the same life.
Learn more at @jonkung and here
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