Artisan Premium Sea Salt Fumee De Sel – Natural Smoked Sea Salt with Chardonnay Oak
Fumee de Sel is premium sea salt (Fleur de Sel) that has been slowly smoked with Chardonnay oak wine barrels. It is prized for its gentle smoke flavor with a savory hint of wine. Seasoned Chardonnay oak barrels, broken into chips, are used as fuel for the fire to smoke this salt. The moist salt crystals absorb the rich, natural smoked flavors of the oak and the subtle citrus and herb flavors of the chardonnay. Great on all meat and seafood! Also try it on pasta, salads, baked potatoes or eggs and potatoes at breakfast.
Packed in a glass jar with airtight lids! Perfect for multiple uses! ( NOT dishwasher safe )
Describing the taste of ras el hanout is tricky, because this North African seasoning not only varies from purveyor to purveyor but also relies on synergy to achieve its unique bang for the buck. A blend of many different spices, in varying proportions, ras el hanout should warm the palate, with no single spice, no single flavor note-taking prominence. Instead, each ingredient should enhance the others’ flavors. You’ll find warming, slightly sweet, pungent, floral and aromatic notes.
Ras el hanout’s history dates back to the ancient spice trade. North Africa was a prime crossroads for all sorts of exotic flavorings that would eventually traverse the Mediterranean and enter Europe. North African spice merchants would reserve the best of these exotic exports and blend them into their own house seasonings. “Ras el hanout” is Arabic for “head of the shop,” another way of saying a top-shelf item. Some historians claim the term also refers back to Ethiopia, where “ras” means king. Thus ras el hanout qualifies as a royal spice blend.
Spices, Sea Salt, Turmeric, Dried Chilies
Give your recipes some umami flair with this spice blend. Add some Hoisin sauce and sesame oil to Chinese Five Spice for an Asian inspired dish. Use it in pulled pork with Asian slaw. Give it a hint of smokey flavor on salmon or duck by using a tea smoke and five spice with your recipe. It’s delectable on beef, chicken, tofu, and veggies. Almost any dish can become an Asian dish with this five-spice blend.
Star Anise, Fennel, Cinnamon, Cloves, Black Peppercorn
Shichimi togarashi is a common Japanese spice mixture that dates back to the 17th century, in what is now current day Tokyo. This coarsely ground special seasoning blend includes dried chiles, sesame seeds, orange peel, salt, granulated nori, and ginger powder. The most potent ingredient is dried chilis, but it’s the sesame, ground ginger, and nori that make for a distinctly Japanese flavor unlike other chile based spicy herb mixtures.
Shichimi compliments many dishes. Sprinkle this spicey herb blend over just about anything whether creating Japanese cuisine or not. It flavors vegetables, steamed rice, udon or soba noodles, grilled meats, eggs, chicken, and fish. It kicks up marinades and rubs. It zests up soups, tempuras, and dressings. For a spicy umami snack, shake it over popcorn, rice cakes, fries, or crackers. Add before or after food is cooked as it works great in place of salt and pepper on your table.
2 oz / 57 gr
Himalayan Pink Coarse Salt, with its range of pink crystals from white to red, tastes just like its namesake; salty. The iron oxide content ads a subtle sweetness. While the taste may not be very different from white sea salt or table salt the mineral content is. The coarseness of the mineral-rich crystals makes it easier to determine how much salt you are adding to your dish. It also contains less sodium per portion than processed table salt.