June Roundup II: My First Product Collab

I’ve been looking forward to sharing this update for a few weeks now: my Superfoods Delights in collaboration with Rose Los Angeles are now available online.

Here’s a little backstory of how this came to be…

When the team at Rose reached out and asked if I’d be interested in collaborating on my own flavour, I didn’t need any convincing. They’d been on my radar for a while. After reading Dan Saladino’s Eating to Extinction: The World’s Rarest Foods and How to Save Them, I came across a beautifully produced video about Citrus Indica — the world’s most sacred orange. Nicknamed the “Fruit of Ghosts,” it’s a wild and endangered ancestor to all the oranges found around the world today, and it possesses genes that could be the answer to devastating pathogens threatening modern citrus cultivation. Rose and Dan created a Delight to highlight and preserve this rare citrus.

It is one of their many projects rooted in something far deeper than just taste. Or, as they put it:

“We are creating a culture of experience surrounding Delights, which are more than just products — they’re stories of the people and places and ingredients coming together to make them. Preserving fruits and vegetables into a Delight leaves us with an ephemeral snapshot of local produce at its richest flavor long past the close of the season.”

So, who is Rose?

Rose Los Angeles is best known for their small-batch, seasonally-inspired delights — handmade with exceptional ingredients and infused with their own flower rosin that they extract themselves in-house using a slow, gentle hydraulic press. But what sets them apart is how they approach every part of the process. They're an ingredient-driven company in the truest sense: they champion local sustainable farmers and even grow some of the ingredients regeneratively on their own farm in Penn Valley, California.

While most edible companies use distilled THC or CBD, Rose keeps the full spectrum of the plant intact, which makes a real difference in both how it tastes and feels.

Now, I’m releasing a box of mood-lifting delights together with Rose, inspired by flavours from my travels for my YouTube series Vegan Cultures.

Introducing my Superfood Delights

With each cube-shaped sweet, you’ll find:

• Mango — a nostalgic flavour from my trip to India

• Sea buckthorn — tart, bright and slightly unexpected. It grows wild along the UK coast and feels like sunshine in fruit form

• Fresh turmeric juice — for a burst of curcumin, the golden compound in turmeric that is known for its grounding, anti-inflammatory properties

• Black pepper — included not just for flavour, but because it increases curcumin absorption by 2,000%

• Urfa chilli — a deep, robust staple in Türkiye, adding a spicy, savoury coating

Over the past few years, I’ve become much more intentional about collaborations. I really believe that having a platform means thinking carefully about who and what you amplify. So, to work with a brand rooted in sustainable sourcing, thoughtful growing and a deep respect for ingredients — not just as products, but as stories — felt like a wonderful fit. You can order yours on the link below.

What is Flower Rosin?

Rosin is an unprocessed and pure, full-spectrum extract mechanically pressed from the whole flower. The process is as simple as placing the flower between two metal plates on a hydraulic press. The two plates lightly heat the flower and press down to squeeze a rich extract called “flower rosin” from the buds of the plant. Rose’s rosin is pressed in their own kitchen in San Francisco.

Test Kitchen Updates

Aşure - the world’s oldest dessert

When I travelled to Türkiye and spent time in Sinem Ozler’s kitchen, she taught me how to make Aşure, a traditional dessert made with grains, pulses, dried fruits and spices. Legend has it that it’s the oldest dessert in the world and was first made with the leftover ingredients from the Ark of Noah after it finally came to rest on Mount Ararat. In many Middle Eastern and Balkan countries it’s usually prepared during Muharram, the first month of the Islamic calendar, which this year happens to be in July. It’s one of the most unique desserts I’ve ever tried and I can’t wait to share it with you soon — just in time for Muharram.

Kanji

After a short hiatus, I’m back on the fermenting train. This time, I’m testing Kanji, a fermented drink from North India that is made with black carrots, beetroot, mustard seeds and water. The mixture is left to ferment in the sun for several days, gradually developing a deep purple hue and a bold, tangy flavour.

Ironically, it’s popular during North Indian winters, but since it’s served chilled, I have a feeling it might become my go-to summer drink — refreshing, a little punchy and something my gut will definitely thank me for.

I hope you enjoyed this round-up and get a chance to try my Rose Delights. I’m thrilled (and slightly nervous) to see them out in the world. As always, thanks so much for being here and supporting my work.

Much love,Julius