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Welcome to our blog! Here you'll find blog posts about both traditional and modern recipes, articles about our Finnish ingredients and the wonderful things you can do with them as well as more information about our products and partners.

Read all our blog posts in English.

A list of our highlights follows.


Our serious: Finnish Flavours

The lingonberry
The birch leaf
The blueberry
Birch sugar (xylitol)

All recipes at a glance:

Spruce sprout latte
Blackcurrant fudge
Chanterelles sauce
Lingonberry porridge
Blueberry granola
Nettle pesto
Quinoa-nettle salad
Archipelago bread
Traditional Finnish Christmas porridge

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Nord-T's tips for brewing tea


We asked Mirka Olin of Nord-T to share some tips with us on how to brew good tea. Photo credits: Mirka Olin. You can find the original post here.

Nowadays it seems most of the things we need and do in our daily life has to be easy and fast. So, what we will do now is share our tips for a quick cup of tea. Because brewing a cup or pot of loose leaf tea is not high mathematics, not even close to chemistry. It is actually super easy and rather quick. Yes, quick!

Keep in mind while brewing loose leaf tea

  • The temperature of the water. Never pour boiling hot water over loose leaf tea leaves, it will make the tea taste bitter.
  • The amount of tea. Don’t waste, be smart and use just enough.
  • Timing is everything. Pasta tastes bad if you cook it too long, so does tea. You will find time recommendations on our tea packages.

Okay. That´s the basics. Now it is time to have a look at how to brew tea when life is busy and you need your cup of tea fast. Actually, you needed it ten minutes ago.

Paper Filters

This is probably the easiest way. Paper filters can be used several times and put in the bio once you have used them. On a day when you have nothing to do – fill up a few paper filters so they are ready whenever you need them.

When using loose leaf tea you can brew up to three times with the same leaves.


When choosing a strainer – avoid tea ball strainers. They are an absolute nightmare to use. Choose an open version with two handless. It is so much easier to use (read: easier to empty) and can be used over and over again. When using loose leaf tea you can brew up to three times with the same leaves. Of course the taste changes, but it´s still tasty.

When using a strainer it is smart to use some kind of saucer to avoid an awful mess in the kitchen! Once you have finished the first cup or pot it is easy to put the strainer on a saucer and use it again later. If you live in a country where it is mostly warm, not like Finland, we highly recommend to storage the strainer with tea leaves somewhere cool, like the fridge, until next cup of tea.

Until next time – try out these tips and let us know if you have any questions. Do not hesitate to share your ideas! Next time we will share our tips for the moments when you have loads of time to brew a cuppa or pot!

A big thanks from us to Mirka of Nord-T! We hope these tips help you with brewing the perfect cup of tea.

Elina & Tim

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Recipe: Spruce sprout latte


Have you ever heard of spruce sprouts? They are the beautiful light green sprouts that grow on the tip of spruce branches. They taste a bit sweet and, we would say, very “foresty”. This little gem of nature is actually full of vitamin C and antioxidants, boosts the immune system and has antibacterial effects. Spruce sprouts can be eaten raw, used for seasoning your meal or added to a smoothie for some extra health benefits. For generations spruce sprouts have been used in Finland, also for medical purposes, and they have made a comeback in recent years in the wake of the growing consciousness for local and healthy food. The spruce sprouts that grow in Finnish forests are also exceptionally great because Finland is one of the least polluted countries in the world.

The growing season is in early summer but since you harvest a part of a tree, you have to ask the permission of the land owner. Read more about the famous Everyman’s Right.

Arctic Warriors, the herb specialists from Lapland, have introduced a new and easier way of adding spruce sprouts to your diet: spruce sprout powder that can be stored for quite a long time and is thus also available off-season. They use handpicked spruce sprouts to make the powder and freeze-dry them to make sure they keep all their nutrients and their aroma. We recommend to enjoy the aroma after opening the glass. The smell of forests is just divine!

We ourselves are big fans of the powder and decided to try ourselves one of Arctic Warriors’ very own creations: spruce sprout latte (kerkkälatte, in Finnish). It turned out to be a delicious, interesting alternative for your afternoon tea or coffee.

Ingredients (for 2 persons):

5 dl of oat or almond milk
2 teaspoons of
Kerkkä spruce sprout powder by Arctic Warriors
3 teaspoons of honey

A pinch of vanilla powder


  1. Pour the spruce sprouts into a bowl.
  2. Heat up the milk.
  3. Add at first only about a deciliter of the warm milk into the bowl, add the honey and stir with a hand mixer or a milk frother (or do this inside a blender), then add the rest of the milk and stir again until smooth.
  4. Pour into cups and add a hint of vanilla powder.
  5. Enjoy in good company!


Elina & Tim

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Go get your own berries: the Everyman’s Right


People in the Nordics love the forests. They love what’s in them. They love to pick it. And they (and you) may pick it anytime. What makes this possible is the famous Everyman’s Right.

But let’s go back a bit first. Finland is a country of vast forests and countless lakes and only sparsely populated. Nature here is pristine and so are the water and the air: last year, the World Health Organization crowned Finland as the world’s #1 when it comes to air quality. Add to this our Arctic climate and the effect of the famous midnight sun and you get a place where healthy berries, herbs and mushrooms are thriving in almost incomprehensible amounts. The Natural Resources Institute of Finland (LUKE) estimates that in a good year, between 500 million and one billion kilograms of berries and 360 million kilograms of mushrooms grow in Finland’s forests. And here's the sustainable kicker: only a tiny fraction of this can be picked and consumed by people because it’s just too much.

Care to have some? Go pick it. And we mean it, literally. Thanks to the famous Everyman’s Right (Jokamiehenoikeudet, in Finnish), you are free to pick berries, mushrooms and herbs from the forests, private land included. But be aware: this does not include gardens, yards or fenced properties, it just means forests owned by private landowners.

Foraging for food in the forests is a popular pastime activity for both citizens and tourists alike. Every other Finn does this to some extent, many of which with burning passion. And for people visiting the country, going berry picking, hiking or camping (or all of them together) in one of the world’s most pristine environments is a cherished experience.

However, with rights and privileges come obligations. We all have to behave responsibly and keep in mind that we have to take care of the forests together to make sure it keeps thriving. Only then we can keep foraging every year for more. The rules are quite simple: you may not harm bushes and trees and only harvest their edible parts without destroying them. So you may pick berries, mushrooms and herbs but you may not uproot a blueberry bush and take it home with you. Felling trees for firewood or cutting branches is not allowed either and any fires you make must be small and kept under control. And of course, disturbing or hurting animals (except with strictly regulated hunting licenses) is forbidden. This sounds pretty great and easy, right?

Maybe the best part about all this is that these wonderful things grow just out there, year in, year out, without any human input. It's mass production by Mother Nature herself. Even if you pick them en masse for your personal enjoyment, it doesn't move the needle. Sustainability is guaranteed as long as you act according to the rules mentioned above.

For more details, see this handy guide to the Everyman’s Right by the Finnish Ministry of the Environment.

Happy foraging to all of you!


Elina & Tim

Reading tips:

Under the midnight sun
Finland’s secret flavour: the birch leaf
The blueberry: Finland’s favourite berry

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The blueberry: Finland's favourite berry


We already handed the crown for the most Finnish flavour to the birch leaf a while ago. However, blueberries (bilberries) or mustikka, as they are known in Finnish, come in a close second. While the birch leaf is indeed a very unique flavour found in many products, few things are more popular in the land of the midnight sun than this magical berry that grows in Finland’s vast forests every year.

Finns love blueberries and every other one forages for berries and other goodies in the forests. It is a popular past-time and recreational activity that not only promises tasty things to eat but is actually good for your health as spending the day outside in nature while picking stuff is a really good workout (and spending time in the forest in general is good for us). However, not only locals enjoy roaming the forests. It is very popular among tourists, too, who come to Finland, among other reasons, for the pristine nature, its produce and the experiences connected to berry picking.

Blueberries have a natural sweetness to them, a big reason why people like them so much. However, they are also known for their health benefits: they have beneficial effects for our immune system and our metabolism, eye and brain health and memory and contain plenty of vitamins (C and E), minerals (zinc, copper, potassium, magnesium and manganese), antioxidants, flavonoids, polyphenols and dietary fibre. Tasty and healthy? That’s a pretty good combination.

Just to give you an idea how popular these berries are, look at our shop. Finland’s favourite berry can be found in a variety of our products. There is pure blueberry powder, blueberry powder mixed with birch sugar (xylitol), dried blueberries as well as two different snack bars, raw chocolate and spelt fibre supplement flavoured with blueberries. That’s quite a bunch even for a small shop like ours. And similar to the birch leaf, you can find it in many more products in Finland, including natural cosmetics like soap.

Fresh wild berries are of course the best option. They are more nutritious than cultivated berries and especially those berries growing under the midnight sun are known to be highly nutritious. But since that is only possible during the short-lived berry season in the summer, dried berries and berry powders are a good option for off-season consumption. These products typically retain almost all of the health benefits of the fresh berries and can be store year-round to survive until the forests start producing fresh berries again.


Elina & Tim


Try our fudge recipe not only with blackcurrant but also with blueberry powder. We tried it a while ago and it is wonderful!

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Recipe: Delicious blackcurrant fudge


When you are craving for something sweet, it’s always better to make something that is also good for you without white sugar. One of our new favourites is blackcurrant fudge, a little healthier version of traditional fudge. The berries give it a nice Finnish twist (we just love to put berries into everything). It does not contain any white sugar and is raw food, which means that it is not heated to preserve the vitamins and antioxidants. We have to say that the fudge is quite filling, so a couple of pieces will satisfy your sweet tooth! The recipe was created by Anu Kankajärvi of Aurikoinen Olo (link in Finnish).


1dl coconut butter (aka coconut manna)
0,75dl water
8 dates (without stones)
½ tbsp.
blackcurrant powder (or any other berry powder)
¼ tsp. real vanilla powder


  1. Fill the coconut butter and water into a blender and stir it until well mixed.
  2. Add the dates, the vanilla powder and the berry powder and mix until the mixture becomes smooth.
  3. Cover a small tray or container with baking paper (around 12 x 12 cm) and fill the mixture evenly inside.
  4. Place into a freezer for around 20 minutes.
  5. Cut into pieces (around 1,5 x 1,5 cm) and keep them in the fridge.
  6. Enjoy during one week :-)

You can also swap the blackcurrant powder for other berry powders like blueberry, lingonberry or cranberry. Enjoy!


Elina & Tim

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Recipe: Chanterelle sauce


Elina presents her mother’s chanterelle sauce recipe

It’s again one of my favorite seasons: mushrooms. Time to enjoy some delicious chanterelles. Earlier this year it looked like the hot and dry weather had taken a toll on the amount of mushrooms in the Finnish forests. But things seem to have changed and the chanterelles are popping out everywhere like… wellm mushrooms. Unfortunately, I couldn’t go to my regular foraging spot to pick the chanterelles this year, so I bought some on the market square in Turku (kauppatori, in Finnish).

Typically we can find this so-called “ gold of the forest” in the backyard of my family’s countryside house. Since I can remember, we have picked them aplenty and my mother turned them into a delicious creamy sauce. Her recipe is super simple and in my opinion, that’s right. A sauce does not require many ingredients because the mushrooms’ itself taste already so heavenly. I want to share my mother’s recipe with you - this time seasoned with some dried nettle powder.


200g of chanterelle mushrooms
1 onion
2dl thick cream or plant based alternative
½ dl of dried nettle powder
Butter (or vegetable oil)
Black pepper


  1. Clean the mushrooms properly. Rinse them under running water and cut them into smaller pieces (if they are big). Chop the onion.
  2. Add some butter on a frying pan and fry the onions and the mushrooms until soft.
  3. Let the water of the mushrooms evaporate to avoid them making the sauce too watery.
  4. Add the cream and the dried nettle.
  5. Let the mixture cook for 5 to 10 minutes at low heat.
  6. Add some salt and black pepper.

Serve with cooked potatoes or pasta.

Enjoy or: hyvää ruokahalua!



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Finland’s secret flavour: the birch leaf


Being close to nature is an essential part of the Finnish identity. Unsurprisingly, in a country ruled by endless forests and placid lakes, natural flavours are abundant and ingredients provided by nature are deeply ingrained in the Finnish cuisine, have found their ways into natural cosmetics and, to a degree, even into sauna culture. Especially Finnish food is connected to ingredients such as berries and herbs. But what is a real, a very Finnish flavour? A Finnflavour, so to speak?

The flavour that people usually associate with Finland is probably that of the wild blueberry (bilberry), followed by other berries and maybe even some herbs. However, Finns have another all-time favourite that is much less known but, we argue, the most Finnish one of them all: it’s the birch leaf (in Finnish koivunlehti), a real gem that remains somewhat a secret outside the country’s borders.

Birch leaves have a very particular taste and smell. If you ever had the chance, you will never forget their unique flavour. In Finland, birch leaves are used to make tea, young leaves are common, tasty ingredients for salads and you can even find them in snack bars and other products. Cosmetics also make plenty of use of birch leaves. Soap, shampoo and other hygiene products such as herbal baths for the feet and body are common items that contain the leaves. What might seem like a little obsession is explained and fully justified by the special twist they give to them.

There is more, though. Birch leaves play a role in traditional sauna culture in Finland (in Russia as well). Branches with birch leaves are used by sauna goers to gently slap their skin with to improve blood circulation (Finns know this as vasta or vihta). Using them makes a sauna visit truly Finnish and perfect.

And while we are talking about birches: the tree has other uses as well. Birch sugar (aka xylitol) is harvested from the tree, birch sap (or birch water) is a popular drink and ingredient in Finland and elsewhere and the bark is used in all sorts of arts and handicrafts (even shoes are made from the bark). Traditionally, birch wood is also an important firewood. To top it off, the silver birch (Betula pendula) is Finland’s national tree.

As you can see, Finns and birches have a long and intimate relationship. That’s why we say: the birch is the most Finnish flavour (and thing) there is.


Elina & Tim

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Nettles: the not-so-nasty weed


Those of you who know us are well aware just how much we love stinging nettle. And before those of you who are just getting to know our website think: “Wait, what? Nettle? That nasty, stinging weed?” we say: please have a seat and read on. You’ll be very surprised what you can do with this incredible plant.

Nettles are still a rather unusual and exotic herb to many. Most people associate them with pain and don’t like the fact that they are growing everywhere. However, nettles are a healthy plant full of nutrients and minerals and can be used in a variety of ways. That’s why we are trying really hard to make people look at them with new eyes and ignore their bad reputation.

From simply adding dried nettle as a spice to salads or omelettes to either self-made or ready-to-use pesto to tea, the ways to use nettles are manifold. Probably our favourite way to use it is as an additional spice in salad. We simply sprinkle the dried nettle on top of our salads and dig in. However, we also love turning it into pesto (nettle pesto is our second favourite ingredient to use in pesto after coriander).

Nettles contain little carbohydrates and protein but they are full of vitamins and minerals. 100 grams of nettle contain 33% of the daily requirement of iron, 71% of calcium as well as 333% of vitamin C. That is pretty good for a plant that grows right in front our noses in abundance.

We recommend picking nettles yourself (with gloves, of course) and drying them at home. A good way to do it is to string a bunch of them together, hang them somewhere where they don’t disturb you and let them dry by themselves over a few days. Then you grind them to powder and keep them in a glass jar with a lid.

This sounds already much better than “nasty weed”, right? Enjoy!


Elina & Tim

Important note: pregnant women should not consume nettle tea as it can negatively affect pregnancy.

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Mokkapuu’s 7 tips for good coffee


It’s no news that Finland is, among many things, a country of coffee lovers. The infatuation with the dark brew has led to the birth of many small coffee roasteries and cafés in recent years and the trend is showing no signs of leveling out. In celebration of Finland’s addiction to coffee, we are very happy to share seven tips from Tanja from the wonderful coffee roaster Mokkapuu on how to brew a great cup of coffee.

  1. The tools: make sure that the you use only clean tools and remove all greasy stains in your coffee maker. Always use a separate cup for measurements, never use the coffee can.
  2. Water quality: the quality of the water you use is crucial. Spring water is better than tap water because the latter often is not perfectly pure.
  3. Paper filters: when making filter coffee, use white filters. It is also a good idea to wet the filter a bit before use to get rid of possible side off-tastes.
  4. Storing the coffee: if you don’t drink coffee often, store the beans in a freezer or in a cool and dry place in its own package.
  5. For beginners: if you are new to coffee drinking, Tanja recommends medium roast coffees. Generally, dark coffees are better for your stomach and less acidic.
  6. The amount: A good measure is 7.5g of coffee per cup.
  7. How to enjoy coffee: enjoy your cup of coffee in good company or out in the nature

Now it’s up to you to brew the perfect cup of coffee. Good luck!


Elina & Tim

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Recipe: Lingonberry porridge


One of Elina’s favorite childhood recipes is a semolina porridge made by her mother and we want to share this simple recipe with you today. We have twisted it a little bit to get rid off the white sugar.

Porridge in many forms has been an essential part of the Finnish diet for centuries. And why not: they are not only filling and give you lots of energy but also healthy. Dark semolina, for instance, contains lots of fiber.

Porridge can be eaten either hot or cold and both taste equally good. To spruce up the porridge, berries are often added. As some berries can be pretty sour, it’s a good idea to balance it with some sweetener. White sugar is of course one option (my mother used it when Elina was a child) but if you want to turn it into a healthier version, Finnish birch sugar is a great option. For this recipe, we used some birch sugar with lingonberries from Helsinki Wildfoods.

Recipe for  4-5 persons


2dl frozen, fresh or freeze-dried lingonberries
2,5dl (organic) dark semolina
1,5l of water
1dl of birch sugar or some other sweetener (e.g. coconut palm sugar)


  1. Place the lingonberries in a pot and defrost them on low heat. Skip this step if you use fresh or dried berries
  2. Add water and make it boil, add the fresh or dried lingonberries
  3. Add the semola by pouring it slowly into the pot. Stir while adding
  4. Cook the mixture around 10 minutes and stir every now and then to make sure that the porridge stays smooth
  5. When ready, whip it with a hand mixer to make the porridge fluffy
  6. Check the taste and add the sweetener of your choice if needed and let it cool down

Enjoy with cold milk, cream or a vegan alternative

Also try with any other berries such as raspberries or strawberries.



Elina & Tim

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