The Autumn Bundle

The vinegar is aged in whisky barrels for over a year, which creates a captivating smokiness to round out the brightness and bring the pumpkin’s sweeter notes to heel. It also features pumpkin bushi—a vegan spin on Japanese katsuobushi that provides another layer of smoke and depth.

Use our Aged Pumpkin Vinegar to enhance warm salads and roasted vegetables. Fold it into a nutty fall pesto, add a few drops to highballs and mezcalitas during happy hour, or spoon some onto roasted fish just before serving... and remember to shake it well every time it’s put to use. 

Forest Vinaigrette tastes exactly like noma in autumn. It’s an unbelievable addition to warm salads, roasted vegetables, and even your favorite tartare recipe. 

To make it, we gather the fresh shoots and young branches of pine and use a stone grinder to extract as much flavor from them as possible. We infuse this extraction into oil. Meanwhile, we gather the ripest elderberries, turn them into a juice, and age them with elderflower syrup and apple vinegar.

After six months, the aged elderberry vinegar is combined with the spruce oil to create the Forest Vinaigrette.     

Noma Projects’ first-ever sweet release is our spin on the nutty spreads people around the world adore.   

It was developed during 2022’s Game and Forest season, when we were serving a memorable dessert based on chestnuts that featured pumpkin seed oil. Could we make anything with the pumpkin seed sediment? A praline, maybe? Sweet and classic. But also more complex.   

Pine and parsley oils add a slightly herbal dimension that balances out the more decadent notes, making it possible to eat as much of this Pumpkin Seed Praline as your heart desires.