Smoked Fleur De Sel Smoked Sea Salt

Smoked Fleur De Sel Smoked Sea Salt

Smoked salts can make home-cooked foods taste like they've been grilled outdoors. Yum!

  • Gourmet Sea Salt from the Sea of Cortez. The finest all natural solar sea salt. It comes in a beautifully designed hand made glass bottle, with an adjustable grinder top. It also comes blended with garlic, pepper, or chipotle an... Gourmet Sea Salt from the Sea of Cortez. The finest all natural solar sea salt. It comes in a beautifully designed hand made glass bottle, with an adjustable grinder top. It also comes blended with garlic, pepper, or chipotle and cacao. For cooking and for margaritas it comes in a rustic Mexican ceramic dish with lid. Oh, and the labels are blue and silver and hand=painted. What a unique gourmet gift. Harvested in San Felipe, Baja California, Mexico

  • Use this 8 x 8 x 2 inch plate of Himalayan pink rock salt as a serving platter for thinly sliced green apples and mozzarella cheese, or heat it up over the stove top and sear scallops, thinly sliced hanger steak, asparagus, or egg... Use this 8 x 8 x 2 inch plate of Himalayan pink rock salt as a serving platter for thinly sliced green apples and mozzarella cheese, or heat it up over the stove top and sear scallops, thinly sliced hanger steak, asparagus, or eggs!

  • Packaged in a nice, purple burlap bag.

  • pink and grey salt are the best!

  • This is one of the most practical and yet spectacular salts I know. Sharp, with a great texture. If you really want to experience the difference, try making a green salad with home-made vinaigrette (no salt in the dressing). I ... This is one of the most practical and yet spectacular salts I know. Sharp, with a great texture. If you really want to experience the difference, try making a green salad with home-made vinaigrette (no salt in the dressing). I chop a shallot and put in small jar or salad dressing pitcher, let it macerate in vinegar for an hour (just cover with red wine vinegar to top of shallots), then add a tablespoon of Dijon mustard, add desired amount of olive, some cracked black pepper (check out Parameswaran's!), dress, toss, and serve. THEN, STREW SURFACE LIGHTLY WITH MALDON!!! Fantastic.

  • Tartufo Nero Sea Salt (black summer truffle salt) is the most cost-effective way keep truffles in your diet! Just a pinch and voilà, you are rollicking in the unctuousness of a more truffled world.. and all is good. The Meadow’s... Tartufo Nero Sea Salt (black summer truffle salt) is the most cost-effective way keep truffles in your diet! Just a pinch and voilà, you are rollicking in the unctuousness of a more truffled world.. and all is good. The Meadow’s Tartufo Nero black truffle salt exemplifies the extraordinary power of salt to capture both the complexity and intensity of aromas and flavors, bringing the heady richness of fresh black summer truffles to anything your heart desires, from eggs in the morning to French fries in the day to steak and fettuccini at night.

  • Turkish Black Pyramid sea salt from is hand harvested from the Mediterranean Sea after being channeled through a network of dikes and ponds. The massive pyramidal crystals are combined with activated charcoal to impart color and ... Turkish Black Pyramid sea salt from is hand harvested from the Mediterranean Sea after being channeled through a network of dikes and ponds. The massive pyramidal crystals are combined with activated charcoal to impart color and a trace of organic flavor and body. The Meadow’s Turkish Black Pyramid is intensely salty, and is best used judiciously. With pyramids perched strategically along the surface of a dish so that unsalted areas and salted areas of a food may mix in your mouth, this salt illustrates the profound, inextricable, satisfying relationship between saltiness and flavor. Try on light-colored, heavy-bodied foods such as pork loin, halibut, pastas, and mashed potatoes—or why not think Aztec and strew its black pyramids atop thick pumpkin soup?

  • Shinkai Deep Sea Salt (also called Suzu Shio), is a premium Noto sea salt from the Noto Peninsula, Ishikawa Prefecture, Japan. You will be amazed by its distinctive flavor. This is a true sea salt packed with natural minerals that... Shinkai Deep Sea Salt (also called Suzu Shio), is a premium Noto sea salt from the Noto Peninsula, Ishikawa Prefecture, Japan. You will be amazed by its distinctive flavor. This is a true sea salt packed with natural minerals that provide bitterness, sweetness, slight acidity and, of course, saltiness. Shinkai Deep Sea Salt is a rich and full tasting sea salt, and is one of the best from Japan. Like other Japanese sea salts, Shinkai Deep Sea Salt is slightly moist. It has balanced mineral components and excellent distinctive taste. Adding Shinkai Deep Sea Salt to soups, dressings, or simmered and braised dishes both in Japanese and Western preparations enhances the flavor of all prepared dishes. Shinkai Deep Sea Salt is also perfect for use as condiment for tempura, sashimi or fried and grilled dishes.

  • Halen Môn sea salt, made from the pure ocean currents of the Welsh coast, is smoked with the wood of an 800 year old oak tree. The result is a finishing salt with large, crackling filo dough layers of crystals impregnated with pu... Halen Môn sea salt, made from the pure ocean currents of the Welsh coast, is smoked with the wood of an 800 year old oak tree. The result is a finishing salt with large, crackling filo dough layers of crystals impregnated with pungent, warm oak aromas and a full yet clean flavor. It is exceptionally deft at coaxing every nuance of flavor from virtually any dish it finds, and exemplifies the potential for using salt to beautify the table as well as bring forth flavor to food. Works wonders on the most sublime winged creatures such as pigeon or guinea fowl, or sea beasts such as rockfish, abalone, and mussels. Astonishes and thrills on ice cream, crème brûlée chocolates, caramels, marzipans, and everybody’s favorite, flambéed bananas.

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  • Tidman’s is a sublimely cloudy-white sea salt named for the “tide men” who made their living from the shore. It’s strangely variegated crystal blocks have a succulent, buttery-creamy flavor with a distinct sweetness in the finish... Tidman’s is a sublimely cloudy-white sea salt named for the “tide men” who made their living from the shore. It’s strangely variegated crystal blocks have a succulent, buttery-creamy flavor with a distinct sweetness in the finish. Tidman’s jaunty crunch makes it perfect for cherry pie crusts, pizza crusts, bagels, pretzels, and breads. Tidman’s buttery sweetness really shines forth on meats, and it has a growing contingent of fans among prime rib fanatics. This is also one of our favorite salts for use in a salt-mill.

  • Iburi-Jio Cherry smoked sea salt has a supple moist body and rich caramel color that suggest the mildest of seasonings. Nothing could be farther from the truth. Like a windstorm of cherry blossoms, this salt is untamed and unexp... Iburi-Jio Cherry smoked sea salt has a supple moist body and rich caramel color that suggest the mildest of seasonings. Nothing could be farther from the truth. Like a windstorm of cherry blossoms, this salt is untamed and unexpected, exhibiting intensely rich notes of cherrywood, maple syrup, and believe it or not, thick slab bacon. Iburi-Jio is made from a premium sea salt evaporated from deep sea waters harvested far off the shore of the Oga Peninsula in northern Japan, then slow smoked using the Iburi ancient smoking technique. The Meadow’s Iburi-Jio is perfect for traditional Japanese fare like tempura, sashimi and grilled or steamed seafood, and works equally well on chicken and meat dishes. In addition to finishing, it is a great sea salt to use in the preparation of soups, and braised or simmered dishes. Last, let us not forget barbecue meat preparations, popcorn, cheeses, bulgar salads, and buttered English muffins.

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  • Grigio di Cervia is a coarse, moist salt similar to French Sel Gris (also called Celtic salt or gray salt), with plenty of residual moisture and chunky, variegated crystals that give the salt resiliency on moist, hot foods. Unlik... Grigio di Cervia is a coarse, moist salt similar to French Sel Gris (also called Celtic salt or gray salt), with plenty of residual moisture and chunky, variegated crystals that give the salt resiliency on moist, hot foods. Unlike the French salts, The Meadow’s Grigio di Cervia is an astonishing bubbly, champagne like body and crisp, honeysuckle sweet flavor. Think grilled root and mushroom antipasti, think seafood accompanied by a crisp French rosé. Or think Spätzle, Os à Moelle, panini. Or think caramels, chocolates, ice creams. Or, why not? Really irritate the French and use it on their national treasure, Entrecôte—the broiled, thick-sliced, and liberally salted rare to medium-rare beefsteak.

  • Amabito No Moshio is the earliest known sea salt produced by the Japanese—dating back nearly 2,500 years. Moshio’s unusual flavor derives from Hon’dawara seaweed that is added during the laborious production process, resulting in... Amabito No Moshio is the earliest known sea salt produced by the Japanese—dating back nearly 2,500 years. Moshio’s unusual flavor derives from Hon’dawara seaweed that is added during the laborious production process, resulting in a mineral rich salt with an extraordinary quality of umami (xia-nwèi in Chinese). Umami, which means "savory" or "meaty,” has long been established in Japan as one of the basic tastes, and is increasingly recognized among American foodies as a taste category among sweet, salty, sour, and bitter. Umami results from the detection of glutamates by the taste buds, which are especially common in protein-rich foods such as meats and cheeses. The Meadow’s Amabito No Moshio is dry, with small but complexly articulated crystals of a luxurious beige color that complement its flavor beautifully. The flavor varies hugely depending on the food it is accompanying, plumbing the deeper, rounder flavors of mozzarella, fish, rice, pasta, red meat, pork, and rich vegetables ranging from potatoes to mushrooms. Try it on dark chocolate soufflé for a truly transgressive pleasure you will not soon forget, exploring the sweetness and fruit flavors lurking in the bitter dark chocolate.

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  • Pangasinan Sweet is hand harvested by small, artisan salt producers working their ancestral salt fields in the Pangasinan province (which translates as “place where salt is made”) at the northern end of central Luzon, Philippines.... Pangasinan Sweet is hand harvested by small, artisan salt producers working their ancestral salt fields in the Pangasinan province (which translates as “place where salt is made”) at the northern end of central Luzon, Philippines. This sea salt is evaporated throughout the intensely hot days from February through May—the peak months of the salt making season. If the Cat in the Hat were a chef, he would use Pangasinan Star, an exaggerated version of the classic fleur de sel Brittany sea salt widely used in fine cooking, with lush, almost billowy crystals that provide a sensuous crunch. This crunch delivers a flavor that is rich, warm, and mildly sweet, carried by a round, voluptuous body. The Meadow’s Pangasinan Star has enough residual moisture to give the crystals resiliency on warm, moist foods, making it perfect for everything from eggs in the morning to popcorn at night, and everything in between, from fish to poultry, from cheeses to vegetable dishes.

  • Mmm. Although this earthy, delicious salt has a billion culinary uses, I recommend sprinkling it generously over a big bowl of hot popcorn & settling into a good Hitchcock flick.

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  • This will improve your cooking and everyone will notice

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  • Maldon is the finest salt I have ever found. I won't use anything else.

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  • what can I say- salt and truffles. 2 of the best tastes in the world.

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  • I love the moist, fluffy, texture, soft grey color, and its subtle taste of the sea. I buy it by the kilo when I’m in France to bring back to California.

  • Not for cooking. Use this to finish a dish. For cooking, use kosher salt.

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