Wine and Smoke

If you eat cinnamon you're eating tree bark so some some species of tree produce a lot of volatile and aromatic compounds in their bark. Young spruce tips are quite tender and acidic those are the initial baby shoots that emerge in the spring. The more mature spruce and Douglas fir and and pine needles can make a great seasoning actually either steeped in a vinegar or if you blend them in a blender with about three times their weight in saltYou can have this really like exciting zippy almost juniper like sort of referencing gin but also distinctly piney seasoning wine and smoke.