Spices, Salt & Misc.

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”.

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.

Hand-harvested off the coast of England since 1882, Maldon salts are renowned for their delicate form and flavor. Maldon Smoked Sea Salt takes the original flakes and smokes them over oak wood.

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.