Wild Rose Vinegar: 

Wild Rose Vinegar is made from the wild beach roses that speckle Denmark’s coastlines for a fleeting moment each year in early summer. The fragrant petals are foraged by hand and blended in incredibly high concentration to create a delicate, balanced, and floral vinegar. One of noma's most beloved flavors—one many would use to describe the taste of the restaurant—wild roses have been a staple in its kitchen since the very beginning. 

Blackcurrant wood oil:  

From stem to berry. Blackcurrant, known and loved for its dark, sour-sweet berries, like many other edible plants has so much more to offer than its ripe fruit.  

In the early days of noma, one of our foragers came in with new season blackcurrant branches that had both young berries and shoots still attached to the wood. We were already pickling the tender shoots and making capers from the young green blackcurrants, but we soon realized that we could harvest the wood itself to create an aromatic oil. Once we discovered just how much of the plant we could use, we decided to rent a plot of blackcurrant bushes from an organic farmer’s land. We care for this plot year-round and harvest different parts of the bush, as it grows and shifts with the seasons.     

To make our blackcurrant wood oil, we cut branches in early spring when they are bright green with chlorophyll, and infuse them into a verdant, fruity oil.