My sister will be in Copenhagen for a week in October for her son's wedding.

M

marilynfl

Moderator
Is there any small spice or unique food item I should have her pick up for me?

Note:

it needs to get through security,

can't just be bought on Amazon

and won't take her much time to find.

Thank you.

M

 
On DuckDuckGo I searched: unique food souvenir to bring home only found in copenhagen denmark . . .

and found the page below. Licorice (aka "black gold"), caramels from one of the last artisanal makers of them in the world, and Snaps (AKA aquavit) flavored in all sorts of ways are all available in Copenhagen along with other interesting things. I wish I could visit!

https://foodsofcopenhagen.com/blog/food-souvenirs/

 
I am thrilled with Ducros dried thyme. I always bought it in France, in massive quantities because

it has such a superior flavour. For starters, it's French thyme rather than English, and like French tarragon, just has a better flavour. And Ducros' is better than the other French brands.

It's one of the few herbs that I use in dry form. On Amazon, I was looking just yesterday, it seems to be available only in branches.

So, Ducros Dried crumble thyme. That's what I would ask for. And I think she would have no trouble finding it in Denmark.

 
I agree and have been lucky enough to receive this Herbes de Provence. Really superior.

 
Is it better than Penzeys Herb de Provence? I have a large jar of theirs and find it to be very

good. I hardly use it though. Do you use it in salad dressings, on veggies, pastas, and ?

 
Yes although Penzeys is good.

My friend Marie brings back Herbes de Provence from her (not so much these days) trips to visit her family in Europe. We've been testing different mixes for a long time. This one is excellent and has more lavender in it and a little something else that I cannot figure out. I've made my own mixes too but they fall short of the Ducros.

Use in all kinds of things, Karen- stews, soups, roasts, veggies, sauces. Usually a mix of French thyme, basil, summer savory, rosemary, lavender, marjoram, bay and some sort of magic.

 
I think it's the magic that does it. Some areas of France do not include lavender but I like it.

I use HdeP so much that it has occupied one of the 3 cute containers sitting by my stove for years.

How do I use it???

in breads..fougasse, focaccia
on potatoes
puttanesca
on chicken
some white fishes
pastas

I did fried, battered sage leaves yesterday and tried it in the batter. Still waiting for the jury to return.

Perhaps I don't think about it anymore. Just grab and splash.

 
I guess there are all sorts of ways to leave this mortal coil if you want! I can't . . .

eating that much licorice everyday for weeks.

Now as for dark chocolate coated soft caramels (like sold at Trader Joe's), well, I can imagine eating too many of those and it is why I buy they VERY infrequently. I would either shuffle off or be much larger than I am now (most likely the latter).

 
aaah yes, with some sea salt sprinkled on top. Does anyone else believe that we are either chocolate

or caramel lovers?

Unless it's really splendid Swiss choc, I will take caramel any day. I have been asking folks and it does seem that there is some truth to this theory.

 
When my family from Danmark visited last summer they brought us 2 gifts; expresso cups

that are designed from "Lyngby" and Lakrids licorice by johnathon Bulow. While I enjoyed the licorice, the lyngby cups make me smile, as I see them every day on my machine, and think of them.

 
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