Matcha, kombucha and spruce needles becoming popular ingredients in Vancouver, columnist says

What do matcha, kombucha, and spruce needles have in common?

They're all increasingly popular culinary ingredients that are being used in cool, new ways, says On The Coast food columnist Gail Johnson, who told host Stephen Quinn about how restaurants are using these ingredients in interesting ways.

For example, matcha is being used in a lot of baked goods.

"You can get matcha everything. There are so many treats around town," Johnson said. "It does definitely change the taste, but it's not an overpowering thing."

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She named Basho cafe on East Hastings and the Chococo Cafe in Coquitlam as two places around the Lower Mainland doing interesting things with macha.

Kombucha isa sweet fermented tea that is said to be excellent for digestive health and other things.

"I like my digestive aids to come with a little bit of hard alcohol," Johnson said, noting that kombucha is being used in cocktails, such as the Yogi Pear served at Torofuku on Main Street, which also has sake, pear nectar and smoked pear bitters.

Spruce tips is the third "trending" ingredient Johnson highlighted, one she says has been used for centuries by local First Nations in tea.

"Bright, fresh, acidic and resiny," is how Burdock and Co. owner and executive chef Andrea Carlson described the taste of spruce tips to Johnson.

"At her restaurant, Carlson has used spruce needles to make a type of caramel sauce;she's also used it to accent a dry, aged beef strip loin; sheloves using them in sorbets and ice creams,and she also pickles them for use throughout the year," Johnson said.

Johnson says anyone can make spruce tip tea if they can find a spruce tree; just pour boiling water over the tips, strain after two minutes, and add a little bit of honey to taste.

With files form On The Coast

To hear the full story, click the audio labelled:What are the hot ingredients on Vancouver's culinary scene? You may not have heard of them