Farming for Flavour

Photo by Ash Nayler
These days, Tim Noxon, top right, is focused on producing dried herbs, such as dill, thyme, rosemary, basil, and garlic powder, hot sauces, including sriracha, sumac cacao and piri piri. Mirepoix's sweet, smoked paprika has an aroma as rich as the soil in which the peppers were grown.
“We grow them, dry and dehydrate them here, smoke them with natural wood smoke, grind them up,” he says. “For the paprika, I was doing an Italian pepper, which was a great tasting pepper, but it had so much sugar that the paprika would clump. I’ve switched to a traditional Spanish pepper to reduce the sugar content.”