New products & brands to help you bring the flavors of greenland to life.
New products & brands to help you bring the flavors of greenland to life.
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  • Angelica

    In a time, where what we eat is not only supposed to make us feel satiated, but also meant to give us an experience, and ideally out of the ordinary, the Greenlandic herbs are a treasure trove of new flavours.

    Angelica has been a cultural cornerstone for generations, and has recently seen a true renaissance with pioneers such as KVANN KOMPAGNIET reintroducing the herb not just in Greenland but worldwide to the joy and experience for all those who love an authentic story with taste.

    Angelica has a strong perfumed scent, reminiscent of anise, musk and orange. All parts of the plant are edible - the root can be chewed raw or cooked like other root vegetables; The leaf stalks can be eaten like celery, minced and mixed in salads or pickled as aromatic chutney; The seeds can be used as a spice and are excellent as flavour for schnapps. Furthermore candied stems make good candy.

    From Past to Present
    The collection of plants and berries has always taken place in Greenland and has previously been a very important element in the population’s foundation for survival and health. Especially angelica has had great significance due to its high content of vitamin C.

    The Angel Herb
    The legend goes that angelica was given to man by the archangel

    Gabriel, who appeared with the plant in his hand as a remedy against disease. Hence the name Angelica which means the herb of the archangel or simply angel herb.

    The fresh shots are picked from the wild angelica plant when it shoots up from the cold mountain. Only fresh and outer, green shots are picked and gathered at this time. A little further along in the season the immature green seeds are also harvested. Leaves and seeds have different tastes. In the very dry and clean arctic environment the leaves are hung out to dry in a shady place with good aeration. The humidity in Greenland is abnormally low and it is therefore unnecessary to use mechanical drying. When the moisture content of the leaves and seeds is down to a stable level below 6-7%, they are carefully packed and stored dry.

    Because of the extreme climate in Greenland, growing conditions for Greenlandic angelica collects a delicate flavour that cannot be found in similar species elsewhere.

  • Halibut w. Angelica seeds

    300 gr. halibut fillet
    15 gr. salt
    1½ dl. white wine vinegar
    ½ dl. water
    125 gr. sugar
    15 angelica seeds
    1 tsp. arctic thyme

    Cut the halibut into large cubes (about 1 x 1 cm).
    Set them into a deep dish or bowl and sprinkle salt over them.
    Cover them with cling-film and let them rest overnight in the refrigerator.
    Place vinegar, water and sugar into a saucepan and simmer over medium heat until the sugar melts. Then add the angelica and thyme. Remove from the heat and let cool until the marinade is lukewarm.
    Remove fish from refrigerator and drain off any excess liquid.
    Pour the vinegar marinade over the fish and place fish again in the refrigerator overnight.
    The next day, the halibut is ready for serving. Try serving this dish on a bed of rocket or baby salad.