a pinch or pack of perfect spices...

Kala Namak or Black Salt is a special type of Indian mineral salt. It is actually pinkish grey rather than black and has a very distinctiive sulfurous mineral taste (like hard boiled egg yolks).
Black Salt is used in Indian cuisine as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks.

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.

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.

Bite into a grain of this salt and you’re in for a treat…the flavor explodes, just like you have bitten into a Chipotle chili. This salt is more than simply spicy – it has a three dimensional flavor that is an unexpected surprise. This is great for Mexican dishes and meat. How about trying a pinch of Chili Chipotle sea salt on a bowl of chocolate ice cream?

Durango Hickory Smoked Salt is created when delicate Pacific sea salt flakes are naturally smoked over premium Hickory hard wood. The resulting smoke flavor is full and clean without the bitterness. There are no artificial flavors added. Hickory smoke is synonymous with southern cooking. Durango works magic with ribs, burgers, red meat, turkey, and chicken.

Yakima Applewood Smoked Sea Salt is a flaky sea salt that utilizes sweet Applewood to fuel the fires that flavor this naturally smoked sea salt. Aged Applewood is one of the most popular of the fruit woods used in smoking, and creates a delicious, savory flavor. Yakima Smoked Sea Salt has a subtle fruit wood flavor that is mild enough to use with fish, shellfish, and poultry. Pork, sausage, ham, and bacon are also delicious when cooked or cured with this smoked salt.

Fumee de Sel by Le Tresor is unlike any smoked sea salt available. Fleur de Sel is cold smoked with Chardonnay oak chips to preserve the mineral content and natural flavor of the salt.
Le Tresor – Fleur De Sel is smoked from seasoned French oak wine barrels, which for years have been used in the aging of fine wines. The five to seven year old barrels are hand selected for wood smoking chips.
Starting with salt crystals that are hand raked in France and ending with the all natural smoking that has to be done in very small batches. This unique smoked salt is hand made from start to finish. The crystals are smoked to a light toasty brown and have a deep smoke flavor without being bitter. The moist Fleur de Sel crystals readily absorb the natural smoked flavors of the oak and chardonnay.

Peruvian Pink salt comes from a natural spring located 10,000 feet high in the Mountains in Peru. The warm spring water seeps into terraced salt ponds. This salt has been hand-harvested for over 2,000 years. The crystals have a high moisture content and a light pink color. Peruvian Pink salt has a strong flavor and is a great seasoning salt.

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.

The natural flavor of lime is an international favorite. Thai food, margaritas, desserts… the uses are plentiful. Lime Fresco Salt is tart without being too sour. It is refreshing and versatile. Use to rim a drink glass, sprinkle on chicken or fish before grilling or add to a crisp salad for a surprising hint of citrus.

Traditionally Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes.
Alaea is the traditional Hawaiian table salt used to season and preserve. Alaea Hawaiian Sea Salt is non-processed and rich in trace minerals, all of which are found in sea water. A small amount of harvested reddish Hawaiian clay (‘Alaea) enriches the salt with Iron-Oxide.
Savor a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke.

Chiltepin, also called chile tepin, is a wild chili pepper that grows in parts of Mexico, Arizona, Texas, and New Mexico. It is sometimes called the “mother of all peppers,” because it is thought to be the oldest form in the Capsicum annuum species.The Wild Chile Botanical Area in the Coronado National Forest near Tucson, Arizona, has the largest population of chiltepin peppers north of Mexico. This pepper is also the state native pepper of Texas. Tepin peppers, nicknamed “bird’s eye” peppers, rank high in heat level. Some chile enthusiasts argue that the Tepin is hotter than the habanero or Red Savina habañero pepper. This pepper is round or slightly oval and about 3/8 inch in width. “Tepin” comes from the Nahuatl Mexican word meaning “flea” because of its smallness. In 1995, Texans named the Jalapeño pepper the official pepper of the state of Texas, but just two years later, the Tepin took reign as the official native pepper of Texas.Tepins can be extremely hot, measuring between 100,000 and 250,000 Scoville Units. In Mexico, the heat of the Chiltepine is called arrebatado (“rapid” or “violent”), which implies that although the heat is intense, it diminishes quickly.

Mexican Oregano has a much stronger flavor than the common Italian and Greek oreganos found on grocery store shelves. Mexican Oregano’s flavor has quickly gained popularity with some chefs in recent years for its strong flavor and subtle sweetness that are unique to this oregano from south of the boarder. Mexican Oregano’s flavor is still very similar so it is a good substitute for the more traditional Mediterranean oreganos as long as it is added at about half the amount called. Add it to Mexican and southwest recipes calling for “Mexican Oregano” at the amount called for to add a potent oregano flavor.

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

Pure, pristine Himalayan Pink Salt from Saltworks is one of the finest gourmet food grade salts you can buy. With 84 trace minerals, our Himalayan Pink Salt was mined from ancient salt beds that have remained untouched by pollution and impurities since the crystals first formed more than 200 million years ago. Known for its healing properties and ability to detoxify the body while lowering blood pressure and stimulating circulation, Himalayan Pink Salt is used by spas, health professionals and culinary experts around the world. All of our products are “Gourmet Food Grade” and the very highest quality Himalayan salt available.

Hiwa Kai Hawaiian Sea Salt has a stunning black color and silky texture. Solar evaporated Pacific sea salt is combined with activated charcoal. This compliments the natural salt flavor and adds numerous health benefits to the salt.

White poppy seeds are often referred to as ‘Indian’,’Middle Eastern’ or ‘Asian’ since they are featured in these cuisines. There is actually very little
difference in flavour between the two, so usage is more a question of aesthetics or availability.

Parsley has been cultivated and developed over so many centuries that its precise origins are difficult to pinpoint, used in omelets, scrambled eggs,
mashed potatoes, soups, pasta and vegetable dishes and in sauces to go with fish, poultry, veal and pork.

The smoked varieties of paprika are made traditionally by drying ripe, freshly harvested fruits in low-lying, adobe smoke houses gently heated by smoking grills fired with slow-burning oak wood. In home cooking sweet paprika is the mandatory ingredient which gives Hungarian goulashes characteristic color and flavor. Paprika complements chicken, veal and pork casseroles, egg dishes when used as a garnish, sauces, meat loaf, and barbecued and roast meats when sprinkled on before cooking.