The French perfected the art of high quality, hand-harvested sea salt by using centuries old Celtic methods. It’s no coincidence they produce the finest grey sea salt in the world. Sel Gris is known for its beautiful grey color, coming from the clay lining the salt ponds, as well as its high moisture content and extraordinary mineral content, with bonus nutrients not found in most sea salts.
Sel Gris Fine is the very same high quality grey salt as the coarser varieties, but is stone ground for easy dispensing from a salt shaker. No additives of any kind are mixed with the salt. The naturally delicious flavor of grey salt and its lower sodium content make this a perfect replacement for ordinary table salt.
ORIGIN: France - De Guerande
These small torpedo-shaped peppers are primarily consumed fresh, usually in salsas but also for flavoring stews, casseroles and egg dishes. Serranos are very hot and are typically sold in their mature green state, although they are also sometimes available when red.
Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey, rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Think of shawarma as a taco or burrito Middle Eastern style.
Sonoma Kosher Flake Salt is a unique, pyramid shaped crystal with stair-step sides. The irregular crystals make this salt ideal for cooking and seasoning as well as an accent for refreshments that call for a salt-rimmed glass. Sonoma Flake is commonly used by spice blenders due to the increased surface area that improves adherence to food. Contains no additives.
ORIGIN: USA - Pacific Ocean
Spanish Rosemary Sea Salt is an all natural sea salt that delivers a straight from the herb garden flavor. A perfect pairing with roasted potatoes, it will make this simple dish extraordinary. Add to any dish to give it a fresh, herbed taste.
ORIGIN: USA - Pacific Ocean / Spain - Rosemary
Curry powder is a mix of spices. We searched for the best blend of these spices to combine with sea salt to create this unique Fusion Salt. Japanese spicy curry has a deeper more complex essence than some of its counterparts. The fragrance is heavenly and the flavor superb. Try with scrambled eggs, chicken, pasta, tofu…the possibilities abound.
ORIGIN: USA - Pacific Ocean / India - Curry
Bright berry color and sweet, luscious taste meld deliciously in Strawberry Sugar. Organic, all natural cane sugar and ripe berries create a natural partnership that brings the juicy, sweet flavor of strawberries to the table. Ideal for drinks, summer salads, and on top of desserts and confections.
Uses: Coffee Bars - Dessert Toppings - Ice Cream Bars - Manufacturing - Sugar Bulk Bars - Baking - Drink Rimmer - Restaurants - Catering - Main Dishes - Salads
This ground reddish berry has a pleasant melange of sour, sweet and bitter flavors. Added to yogurt for a dip, dusted on grilled fish or mixed in with rice, sumac will give a fruit and sour flavor similar to lemon. Sprinkle liberally on a bowl of hummus for authentic color and taste.
Take your favorite crusty sourdough bread, spread with butter and top with a pinch of Tomato Fusion Salt. What could be better or easier? The rich tomato flavor is created by a special process that actually incorporates the whole tomato. This is literally tomatoes mixed with sea salt. Great for soups and sauces, topping appetizers or mixed with herbs to create an amazing spice rub.
ORIGIN: USA - Pacific Ocean
Toasted onions and pure cane sugar are infused into an amazing new seasoning. With the unpredictable, special taste of caramelized onions, this flavored sugar is the perfect new “secret ingredient.” Use to create a glaze over scallops while grilling, or toss in a salad; sweet onion sugar will add a new and unique touch to practically any dish.
Bulk Uses: Entrees - Sauces and Dips - Manufacturing - Sugar Bulk Bars - Baking - Restaurants - Catering - Main Dishes - Salads - Grilling - Seafood - Meat - Specialty Foods
With a fruity, tangy taste, Tangerine Sugar will add a freshly-peeled citrus burst to salads, drinks and desserts. A simply refreshing treat, used in any dish that needs a splash of grove-grown flavor.
Sweet: Sprinkle sugar over vanilla yogurt for a healthier version of a creamsicle.
Fresh: Sprinkle over the top of a sliced grapefruit for an extra fruity burst of flavor.
Savory: Top chicken oven-glazed with honey for a citrusy-sweet note.
Liquid: Rim the top of your favorite Italian soda with a dash of Tangerine sugar.
Twist: Line a pan with Tangerine sugar to give dessert bread a sweet crust.
Among cooks, this herb is popularly associated with vinegar and fish. Its anise-like character is particularly suited to both, use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing, and veal Marengo. In general, don’t add this herb with a heavy hand, and avoid bringing out its bitter side by cooking it too long.
MEDICINAL: stimulate the appetite, relieve flatulence and colic, and cure rheumatism.