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ARNAUD, CAMARGUE SEA SALT WITH CRACKED BLACK PEPPER
Arnaud Olives is a family business that has been specializing in the production of handcrafted olive products like tapenade and extra virgin olive oil as well as herbs of Provence since 1947.
A family business that has been around for fifty years, Arnaud Olives started in the heart of Fontvielle, at Grand’Rue, France. In the beginning, Marius Arnaud and his sons, André and Louis, have been supplying Provence and Paris with local olives. Now their enterprise has expanded to include André’s sons, Philippe and Pierre, and customers from all over the world.
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HAWAIIAN “OLD TIME”, RED SEA SALT, 1 LB.
Alaea salt, or Hawaiian red salt, is an unrefined sea salt blended with iron-oxide rich volcanic clay called ʻalaea’. This clay is what provides it’s signature terracotta colour. Native Hawaiian cuisine enjoys regular use of Alaea. It is also used for ceremonial practices such as cleansing, purification, and blessings. Among its many uses, it is exported to the Pacific Northwest as a curing aid for salmon.
Traditional Hawaiian Red Salt + Medium Grains + Crunchy Texture + Suitable for culinary and table use
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GUERANDE COARSE SEA SALT 11 LB
Guérande coarse sea salt has always been hand-harvested using traditional methods and is well known for its culinary virtues. It is naturally grey as it crystallises on contact with the clay. Less salty than Mediterranean salt, Guérande salt is softer on the palate and richer in flavour which makes it the salt that cooks prefer for salting stocks and the water used for cooking vegetables, and also for barbecues and meat and fish cooked in a salt crust. Unwashed, unrefined and additive-free, it adds flavour to traditional family cooking.
Coarse salt is harvested every day in summer when mild weather combines wind and sun on the Guérande peninsula. In the late afternoon, under the effect of evaporation, the salt is concentrated to a level of to 250 g/l, when it then crystallises and is deposited on the clay in the “œillets”. The salt worker uses a wide wooden rake known as a “las” to push the salt to the edges of the pond. He then pulls it on to the “ladure”, a round platform made of clay, where it is left for the night to drain. Next day, the salt worker uses a wooden wheelbarrow to carry the 60 kg of salt per “œillet” to the large stockpile of salt known as the “mulon”.
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ITALIAN FINE SEA SALT
Salt is a kitchen essential, and our artisanal sea salt from Trapani will replace your everyday commodity salt with a truly artisanal product. Gathered from the low waters of the Mediterranean Sea along the northwest coast of Sicilia, this salt is naturally rich in iodine, fluorine, magnesium and potassium, with a much lower percentage of sodium chloride than regular table salt. This real Italian sea salt adds more “salt” flavor to food, with less sodium, so use a pinch to naturally enhance the taste of all your favorite dishes.
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CHIQUILIN, SMOKED PAPRIKA,12/75 GR
Chiquilin Spanish smoked paprika, a versatile spice hailing from Spain, is the result of smoking pimento peppers atop oak, which are then ground into a fine powder. Chiquilin smoked paprika lends bold oak smoke, deep spice, mild red pepper heat, and a beautiful burnt orange color to any dish.
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BUSHA BROWNE’S, TRADITIONAL JERK SEASONING
Busha Browne’s Authentic Jerk Seasoning is a blend of herbs and spices including Jamaican pimento (allspice) to create a ‘hot’ rub. The aroma is irresistible and the taste, delicious!
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ORGANIC OREGANO BRANCHES
Carefully gathered by hand, the branches of oregano are laid on coarse fiber mats protected by canopies to shade them from the direct sunlight and allowing for air circulation. The oregano is gently turned a few times to ensure even drying throughout the drying process until dry to the touch but not brittle. The vibrant color remains and the essential oils are locked in and intensified. The oregano is then tied in bouquet bunches. After drying the oregano has bright flavors with hints of mint, marjoram and lemon scents.
