Tangy Apricot

Tangy Apricot Pickling & Mulling Spice
Bright, aromatic, and warming—crafted for seasonal preserving and cozy winter infusions.

Preserve the essence of summer and invite depth into your winter kitchen with this tangy, citrus-forward spice blend. Designed to enhance pickled fruits, brined vegetables, and even mulled beverages, this warming mix features Japanese apricot, star anise, and clove to create a bold and fragrant profile perfect for both sweet and savory recipes. Whether you’re fermenting stone fruits, simmering root vegetables, or brewing a spiced cider, this blend offers aromatic complexity and digestive support all season long.

Traditional Chinese Medicine Perspective
Each ingredient supports warmth and digestion, making it ideal for colder months:
Japanese Apricot (Wu Mei) – Nourishes yin, harmonizes the stomach, and adds tangy depth
Star Anise – Stimulates appetite, enhances circulation, and brings sweet licorice notes
Cassia Cinnamon Bark (Rou Gui) – Warms the body, invigorates qi, and enriches the spice profile
Orange Peel (Chen Pi) – Moves stagnant qi, supports digestion, and brightens flavor
Clove (Ding Xiang) – Warms the stomach, eases discomfort, and adds intensity
Bay Leaf – Adds herbal depth and supports the preservation process

Southern Folk Craft
Rooted in Appalachian and Southern kitchen traditions, this blend draws on folk craft practices where food preservation served both practical and spiritual purposes. These botanicals not only hold symbolic power but were also used for their natural health benefits:
Orange Peel (Chen Pi) – A brightener of mood and digestion, often added to preserve joy and uplift the spirit in both food and ritual
Cassia Cinnamon Bark (Rou Gui) – Used to kindle warmth, improve circulation, and draw prosperity and protection into the home
Clove (Ding Xiang) – Traditionally added to soothe pain and settle the stomach, while inviting strength, attraction, and shielding from harm
Bay Leaf – A classic protector in Southern kitchens, used to enhance clarity, repel negativity, and support digestion and respiratory ease

Flavor Profile
Tangy and citrusy with warming spice notes—ideal for brines, preserves, mulled wine or cider, and winter ferments.

How to Use
For pickling, add 1 tablespoon per pint jar or 2 tablespoons per quart jar of brine. This blend pairs beautifully with cucumbers, red onions, beets, carrots, daikon, peaches, plums, cherries, and pears.
For mulling, use 1–2 tablespoons per 2–3 cups of wine, cider, or juice. Simmer gently for 15–30 minutes to infuse.
Adjust amounts to suit your personal taste—use more for a bold, spiced infusion or less for subtle warmth.

Ingredients
Japanese Apricot (Wu Mei), Star Anise, Cassia Cinnamon Bark (Rou Gui), Orange Peel (Chen Pi), Clove (Ding Xiang), Bay Leaf

Caution
Contains warming spices that may not be suitable for those with heat sensitivities. Consult your healthcare provider before use if pregnant, nursing, or managing a health condition. Not intended to diagnose, treat, cure, or prevent any disease.