Gourmet Sea Salts and their uses

By AnnieMro

Ingredients

• Murray River Flake Salt
• Apricot coloured flaky crystal from Australia. Mild taste, add to roast chicken with lemon and rosemary.
• Pure Ocean Atlantic
• From waters off the coast of Brazil. Sprinkle over green beans.
• Bolivian Rose Salt
• Harvested from the Andes mountain range in Bolivia. High mineral salt.
• Cyprus Flake Salt
• Pyramid-shaped crystals with a mild, flavour.
• New Zealand Organic
• Harvested from the South Pacific, contains no additives or processing aids. Sprinkle over baby greens, plum tomatoes and toasted pine nuts.
• Fume de Sel
• Premium fleur de sel crystals are cold smoked in oak wine barrels used to age fine Chardonnay. Unique and exceptional-tasting salt.
• Himalyan Pink
• Hand-mined in the Himalayan mountains. 250-million year old Jurassic era salt known for its healing properties. Add to creamy mushroom risotto.
• Alaea Hawaiian
• Mild-tasting and brick-red in colour. Contains mineral-rich purified Alaea clay. Add a pinch over a salad.
• Mediterranean Sea Salt
• Harvested in the south of France. Multi-purpose salt. Add to pasta Bolognese.
• Sel Gris
• French salt, harvested using traditional Celtic methods. Natural and unrefined, high in minerals and nutrients. Sprinkle over rib-eye steak.
• Salish Sea Salt
• Cool smoked over red Alderwood. Contains no artificial colouring or flavouring. Intense smoky aroma and taste best used as a finish to simple grilled salmon or a rib-eye steak.
• Fleur de Sel
• Known as the caviar of salts, acclaimed by chefs worldwide. Delicately flavoured and moist in texture, makes an ideal finishing salt. Sprinkle over roasted baby carrots.

Preparation

Step 1

Sprinkle and enjoy!