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Wild Juniper Berry & Sprout Powdered Sugar

£12.00 
A wild, slightly bitter powdered sugar made from hand-foraged juniper berries and young green sprouts, blended and sifted to create a fine, aromatic dust. Use it as a striking topping over cakes, cream, or roasted fruit—or as a finishing layer on buttered bread and dark chocolate.
Collected in the forests of Northern Europe and prepared by hand, this sugar is part of FORAGED, a limited-edition series by Protopia Collective. The series began as an installation for London Design Festival and now continues in small, seasonal releases. Each piece is wild-foraged, made in micro-batches, and designed to bring a raw, elemental presence into contemporary food rituals and thoughtful tables.

125 g

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A wild, slightly bitter powdered sugar made from hand-foraged juniper berries and young green sprouts, blended and sifted to create a fine, aromatic dust. Use it as a striking topping over cakes, cream, or roasted fruit—or as a finishing layer on buttered bread and dark chocolate.
Collected in the forests of Northern Europe and prepared by hand, this sugar is part of FORAGED, a limited-edition series by Protopia Collective. The series began as an installation for London Design Festival and now continues in small, seasonal releases. Each piece is wild-foraged, made in micro-batches, and designed to bring a raw, elemental presence into contemporary food rituals and thoughtful tables.

125 g

A wild, slightly bitter powdered sugar made from hand-foraged juniper berries and young green sprouts, blended and sifted to create a fine, aromatic dust. Use it as a striking topping over cakes, cream, or roasted fruit—or as a finishing layer on buttered bread and dark chocolate.
Collected in the forests of Northern Europe and prepared by hand, this sugar is part of FORAGED, a limited-edition series by Protopia Collective. The series began as an installation for London Design Festival and now continues in small, seasonal releases. Each piece is wild-foraged, made in micro-batches, and designed to bring a raw, elemental presence into contemporary food rituals and thoughtful tables.

125 g

Juniper berries have long been used to flavour meat, preserves, and spirits across Northern Europe. Their sharp, almost peppery bite pairs surprisingly well with sweetness—especially when softened by young green sprouts, which add a fresh, slightly grassy note. Mixed with sugar and ground into powder, the result is a seasoning that’s both nostalgic and unfamiliar—forest-like, but playful. Juniper berries grow on hardy, low-growing shrubs found in dry, open forest edges and stony clearings. Foraging them requires patience—berries take up to two years to ripen and are often tucked deep among needle-like leaves. Only the ripe, deep blue ones are used, gathered by hand in small amounts. Their intense aroma and resinous taste have made them a cherished ingredient in wild Nordic pantries for generations.

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This powdered sugar adds contrast—sweetness laced with the wild sharpness of juniper and the green brightness of early growth. It's meant to be used sparingly, to bring edge and nuance to otherwise soft or sweet flavours. A way to season with memory, not just taste.

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Juniper has a long history in Nordic and Baltic regions, used in both cooking and ceremonial smoke. It was commonly added to stews, breads, and beer, and the berries were often gathered in early autumn when their flavour was strongest. This modern use reimagines the berry in a sweeter form—bridging old knowledge with a new sensory experience.