I carry several gourmet salts to be added to my blends or to provide a flavor or texture variation to your cooking. Many of my salts are available in coarse, fine, and milling grades. All of them are 100% natural, kosher, organic-compliant, and completely additive-, fragrance-, color- and flavor-free.
- Cooking = add directly to foods before or while they are cooked.
- Finishing = add after cooking is completed (at the table).
for cooking or finishing • Collected by solar evaporation. Totally natural, pure, and comprised of more nutrients than just sodium, chloride, and iodine combined in a lab. Provides a well-rounded, robust flavor to most foods consumed by humans, and is considered by many to be pretty vital to a healthy existence. What more can one say? It may be the single most important culinary ingredient used by our species.
sea salt, alaea (red clay)
for cooking • This is sea salt blended with natural Hawaiian red clay – it is the key ingredient to traditional Hawaiian cooking such as kalua (roasting pig in an underground oven), poke (raw seafood salad), and pipkaula (a kind of jerky). The clay gives this salt a mellow flavor and interacts with the fats and oils of meat or seafood to create a smooth, pleasant texture to roasted, grilled, or raw foods that is truly unique. Excellent with both pungent and delicate meats and fish, also provides a pleasant rosy color to any dish.
sea salt, activated charcoal
for finishing only • This is sea salt blended with activated charcoal, which will stain your cookware! Activated charcoal adds a very subtle smoky charred flavor to your food and mellows the sharpness of the salt. Some people also believe that activated charcoal is good for the body’s self-cleaning systems, though honestly this is pretty dubious. But it does have a beautiful colorful appearance and is a unique decorative garnish, as well as providing a smooth flavor enhancement to any dish.
sea salt, Scorpion chili, African Birdseye chili, Ancho, Anaheim chili
for cooking or finishing • A feisty, hot blend! This very special recipe highlights all the wonderful flavors of chilis, from their bell pepper sweetness, smoky tangy notes, and of course their sharp lively heat. This is about as hot as Cayenne, but presents a rich, flavorful saltiness perfect for complementing eggs, potatoes (especially french fries!), or fresh vegetables. Use responsibly!
for finishing • The most highly-prized salt in the west, this extremely rare salt is collected by hand from shallow seawater pools in Guérande, France, per centuries-old tradition. Prized by chefs and called “the caviar of salts”, it has a great mineral complexity but smooth, soft flavor, delicate crunchy texture, and beautiful appearance. Usually used as a decorative finish at serving for visual appeal – there honestly is no other salt in the world like this (though there is the machine-made imitation, “flake salt”) and I am very proud to offer it.
for cooking or finishing • Gray Salt is harvested in the same traditional Celtic manner as Fleur de Sel, however, this salt is allowed to come in closer contact with the salt pan before harvesting, resulting in the darker color and the absorption of more minerals for a darker, earthier flavor. Often paired with more robust or pungent foods such as gamey meats, root vegetables, or shellfish, this moist salt does not dry out food and provides a very smooth but complex flavor enhancement to your cooking.
for cooking or finishing • This is sea salt that has been smoked over genuine hickory wood for a unique flavor suggesting fine grilling or smoking. Real natural flavor of wood-smoked salt really enhances pan-frying and broiling, with flavor and aroma usually only possible with a real grill or smoker. It’s also an excellent alternative to boring regular salt for snacks and sides like popcorn, garlic bread, mashed potatoes, corn on the cob, and so on – once you have some you’ll find yourself trying it on everything.
for cooking or finishing • One of the world’s most popular salts, sometimes called Jurassic Salt. The idea here is that what is Asia today was once the bottom of the ocean, those waters receding about 140,000,000 years ago. The remaining salt bed gets trapped under the mountains where it is untouched by the modern, polluted atmosphere. Pink salt is ridiculously rich in minerals, resulting in a soft, smooth wholesomeness that actually complements your food’s natural flavors rather than making it taste like a pretzel.
for cooking only • A unique salt prized particularly by vegans and vegetarians the world over. It contains many minerals, including sulfur, which gives it its distinctive boiled-egg aroma – yes I know it sounds weird. But just like striking a match (when the sulfur aroma dissipates after just a second), once this salt is cooked into food, it takes on a wonderfully rich, well-rounded warmth that provides a robust full flavor to vegetables, starches, and beans. For what it’s worth, this salt also happens to be incredible on poultry or eggs. Really.
for finishing • Cuisine, at its highest levels, is essentially an exploration of the “less is more” principle, and matcha salt is best used with this idea in mind. Use this as the finishing touch on lightly-cooked, simple dishes cooked very little seasoning, especially those using tangy, sour, or brighter liquids like white wine, sake, lemon juice or vinegar – it is also particularly excellent on most salads! It’s hard to describe, but matcha salt has a remarkable ability to add a subtle richness and depth to lighter, brighter flavors in food. While it is traditionally used on tempura, it can be used in many dishes where the chef’s focus is on the main ingredient, not a seasoning or sauce.
for cooking or finishing • This is sea salt that has been smoked over genuine Mesquite wood for a unique flavor suggesting fine grilling or smoking. The real natural flavor of wood-smoked salt really enhances pan-frying and broiling, allowing us apartment-dwellers the opportunity to enjoy flavors usually only possible with a real grill and backyard. It’s also an excellent alternative to boring regular salt for snacks and sides like popcorn, garlic bread, mashed potatoes, corn on the cob, and so on – once you have some you’ll find yourself trying it on everything, trust me.
sea salt, annatto seed, garlic, cumin, coriander
for cooking or finishing • Sazón is the all-purpose seasoning salt central to Puerto Rican, Dominican, and other Latin American cuisines. It is very fragrant, colorful, and can enliven almost any dish you can think of, from grains, eggs, beans, meats, to vegetables. Sazón can be used as a rub on pork or chicken, or as a finishing salt on soups and salads, breakfast, lunch or dinner – it’s so versatile, just use your imagination!