Right, so this is an odd one. Due to a person's combination of iron deficiency, a not-so-sturdy stomach and no particular interest in eating red meat or the like, that person essentially handed me a bag of heme iron supplement and an enquiry as to whether or not I could make this supplement palatable. The supplement is a powder, smells vaguely of iron and tastes like blood – because that's essentially what it is, I suppose. It can safely be heated and mixed with acids and bases.
My patron predominantly likes sweet, sour, and burnt food, but I'm open to any suggestion which answers the question: How do I mask – or, I suppose, complement – a teaspoon or two of dried blood in a meal?