Ave Racine | š Cured Carrots - Smoked Paprika 50g
DETAILS
ORGANIC -Ā VEGAN
Ā
These arenāt your average carrots. From their workshop in Marseille, AveāÆRacine applies cheese-aging techniques to vegetablesācreating rich, savory, and unexpected flavors. TheirĀ Carottes AffinĆ©es are fermented, then carefully matured to develop depth, umami, and complexity.
In this version, the carrots are infused with smoked paprika, adding warmth and subtle spice to their tangy base. The result is a delicately punchy bite that pairs just as well with sourdough as it does on a charcuterie board, or even as a topping for creamy soups and hummus.
One of our team members first discovered the AveāÆRacine project from Marseille through their Ulule crowdfunding campaign. We joined the adventure in October 2024, drawn by their bold vision, and we werenāt the only ones...
The campaign was such a success that AveāÆRacine had to expand into a new workspace just to meet demand.
A first batch of products delivered earlier this year, exclusively for their earliest supporters. The first bites won us over instantly. And as if by chance, one of the AveāÆRacine founders happened to be in Berlin and paid us a visitāa serendipitous meeting that sealed the connection. Today, weāre thrilled to finally share this discovery with you.
Origin & Process:
100 x less water is needed to produce 1kg of carrots than 1kg of pork
100g of sausage is worth 3km of petrol-driven car
40% of French people want to eat more plant-based products
54% of consumers want to buy directly from producers / locally
Crafted in Marseille by AveāÆRacine, these organic carrots are salt-aged and gently cured, then finished with powerful aromaticsāgarlic, Sichuan pepper, star anise, paprika, and chiliĀ . The result is a carrot that sings with spice and depth, preserved naturally and without shortcuts.
AveāÆRacine is a fermentation-forward kitchen rooted in Mediterranean tradition and innovation. Based in Marseille, their philosophy combines local, seasonal produce with global flavorsāmastering the art of fermentation and vegetable-aging in small batches for maximum intensity.