Our work in the soap factory often resembles that at the stove. Just like in the kitchen of a good restaurant, we are constantly working on new recipes. It's a pretty small-scale job where nuances matter. Which essential oil is used and to what extent? Which scents stay, which drift away? Coupled with that is always the question: will you like the smell? Most recently, we explored these connecting lines in the "Spice Routes"-product family. And two of our standard scents, Vermouth Negroni and Hinoki Yuzu, were also originally developed with a direct eye to the restaurant industry.
For our new scent "Spicy Green" we have now combined our expertise with that of Tanja Grandits. The two-time Chef of the Year is one of the best in her field, with 19 GaultMillau points and two Michelin stars for Restaurant Stucki in Basel. She also runs her own specialty store and has authored several cookbooks. Tanja Grandits proves that love really does go through the stomach. "Scents in the nose are just as important to me as the aromas on the plate. They signal to us that an event that is good for us is about to happen," says the top chef about the collaboration with Soeder.
"Spicy Green" takes its cue from Tanja Grandits' vegan ceviche. And just like a ceviche on a plate, spicy flavors alternate with refreshing ones in the soap. Various citrus fruits are just as much a part of the composition as pink pepper and cardamom, basil meets peppermint and coriander, in short: it is an appetizing scent in which many different ingredients make a great whole.
You can get our natural soap and our natural lotion "Spicy Green" each in the 500 ml bottle in all Soeder stores, in our webstore and at selected partners.
And if you want to try the recipe again: Tanja Grandits was kind enough to write it down for us! You can also here download
Vegetable ceviche "Spicy Green"
2 untreated limes, grated zest and juice
1 green chili, seeded, finely chopped
1 tsp salt
1 tsp pink pepper, crushed
1 large pinch of cardamom, ground
1 handful basil leaves
1 handful mint leaves
1 handful coriander leaves
150 g coconut milk
3 tablespoons olive oil
1 avocado
1 fennel bulb
1 green apple
3 stalks celery
2 spring onions
2 tablespoons basil leaves, finely chopped
2 tablespoons mint leaves, finely chopped
2 tablespoons coriander leaves, finely chopped
4 tablespoons roasted and coarsely chopped pistachios
For the marinade, finely mix all the ingredients up to the olive oil.
Cut avocado, fennel, apple, celery and green onions into small cubes and place in a bowl. Mix well with the marinade and chopped herbs. Add pistachios on top and serve.
