Good Food: Solstice Canyon Cardamom and Clove Almond Butter

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Photo: Solstic Canyon

By Kate Malin

The unpasteurized almonds that go into Solstice Canyon almond butters travel all the way from Europe (the only place these almonds are available) in order to reach the discerning production team in Los Angeles, California. These fully raw, organic nuts are the base for all the nut butters that the small company makes, stone grinding each batch at slow speeds to preserve the beneficial vitamins, minerals, and micronutrients present in raw almonds. Each ingredient in the almond butter, from organic coconut oil to Himalayan pink salt, is selected with care and concern for the health of the consumer and the taste of the product.

A combination of the Original Almond Butter and a blend of Chai spices including cardamom, cloves, ginger, nutmeg, vanilla and cinnamon, the Cardamom and Clove Almond Butter is an aromatic nut butter with a smooth texture and a warmly spicy taste. The flavors are complex, managing to be both nostalgic and exotic. It makes for a marvelous addition to oatmeal (hot or cold), a decadent spread for toast, or, as co-founder Jessie Kimmel recommends, as a perfect base for smoothies.

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Photo: Solstice Canyon

Solstice Canyon Cardamom and Clove Almond Butter is available at www.solsticecanyon.com and in stores across the country. Solstice Canyon is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.

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From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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COMMENTS

  1. Good Food: Black Pig Meat Co. Cider Cracklins | Cooking Light

    […] Solstice Canyon Cardamom and Clove Almond Butter […]

    June 15, 2016 at 5:30 pm

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