High Ground

Wild Mountain Spice

The mountain gardens of Appalachia were carved into steep hillsides and tended by families who knew every wild plant on the ridge, including spicebush, the Cherokee spice that tastes of allspice, bay, and citrus all at once. High Ground reaches for that flavor: root vegetables and dried aromatics, celery seed and black pepper in the seasoning of a kitchen that ran on deep knowledge. Use it on root vegetables, braises, beans, and the long-simmered stews of the cold months.

Best for: pork, chicken, beans, roasted roots, eggs

A little goes a long way, start with a pinch.