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.
Onion is a basic flavouring in the kitchen. Used in soups, pickles and cooked vegetable dishes, sauces, hearty casseroles, and bean and lentil dishes.
Often accompanies meat, such as shepherds pie and meat loaf.
The brown seed is pounded with other spices in the preparation of curry powders and pastes. Useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash.
The uses of garlic are infinite and it is an important ingredient in the cuisine of most nations. A small amount will ‘lift’ dishes of meat, fish and vegetables and be virtually undetectable.
Fenugreek is a delicious herb that is still mostly unknown in the West. It is a favorite in India and the Middle East, where its mellow, earthy taste enhances soups, stews, curries, and fried pastries. Also delicious in flatbreads like naan and chapati.
The five spices — cinnamon, cloves, star anise, Szechuan peppercorns, and either fennel seed or ginger — are employed based on the Chinese philosophy of balancing the yin and yang in food. The powder is used to flavor dishes from Cantonese roasted duck to beef stew.
Use our gourmet lime sugar whenever you want a crisp, citrus splash. Lime is an extremely versatile flavor. Combine lime sugar with sea salt and use as a simple but tasty seasoning.
Sweet with a lot of heat! Use sparingly – our Habanero Sugar delivers an exhilarating kick. If you like it “hot,” you’ll love this spicy sugar!
This Mediterranean bay leaf is excellent for longer cooking times as it has a potent aroma.
The large dried leaves of the bay laurel tree are one of the best herbs for soups and broths, rice, and sauces, giving a mild, delicious savory taste. Bay leaves are among the oldest known cooking herbs.
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. Chutneys and pickles incorporate it as it gives a tangy aroma to vegetables. It is bitter raw, but when roasted, it has a maple syrup aroma and nutty taste.
Coriander is a favorite spice around the world. The floral, cool and smooth flavor is perfect with meat, lentils/beans, sausages, pickles, curries, soups and even teas and some desserts. Its lovely aroma dissipates faster than most spices after grinding… so use it fresh!
In Western cuisine, dried ginger is mainly used in sweets, especially ginger snaps, gingerbread, and preserves. In Asia, Africa and the Caribbean, ginger is indispensable in everything from tea, sweet and savory dishes, to ginger beer.