Do you like to experiment with your cooking? Want to get the best out of food medicine, but not sacrifice in flavour? Know someone who detests mushrooms- but you know better; they haven't found the right way to have it. This way.

Introducing a seasoning blend you sprinkle on virtually anything, in 4 different flavour palates. 50% kosher salt, 50% herbs, spices and mushroom powder- all foraged here in the wilderness of Ottawa.

2 classic flavours available all year, and 2 limited time flavours. Lets talk about each-

Classic 1: Chicken of the Woods (Laetiporus sulfurous)- think chicken bouillon, no mushroom flavour, cult local favourite, one of North America's easily recognizable mushrooms. It shreds like chicken, smells neutral, tastes sorta chicken-y, achieve vegan awards with this amazing meat-dupe.

Classic 2: Oyster ( Pleurotus sp./ rotating 3 different species)- lightly anise notes, choice edible, deep umami depth, mild mushroom flavour. Each species has slightly different colour, flavour depth, and texture- see if you can try all 3! The results will surprise you.

Limited 1: Chanterelle & Pheasants Back (Cantharellus cibarius & Cerioporus squamosus)- for those that like mushroom flavour! Choice edible and underdog shroom who deserves more love. Notes of earth, apricots and jam, melon rind, and familiar. Moderate umami, and packs a tastebud punch for the true connoisseur.

Limited 2: Black Trumpet ( Craterellus cornucopioides)- Tag team! Featuring local Ottawan The Hot Pepper Lady's Cajun dry rub, a whole lotta black trumpet powder, and a little extra pizazz courtesy of Guin's dabbling- you have one sneaky shroom. Imagine smoky, garlicky, cuminy, herbacious, earthy, deep roasted aftertaste- but no one will know that's mostly from this delightful mushroom. Incredibly rare, difficult to find, not cultivatable, and absolutely delicious. Zero mushroom flavour, 100% good time.

This size is large, or 60g, should last the average person 3 months, with casual use.