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Sea Salt Flakes Charcoal – 150g

Original price was: $9.45.Current price is: $6.60.

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Weight
150G

Product description

Charcoal Sea Salt Flakes are one of the most unique gourmet salts on the market, sourced from different corners of the earth, and each with their own distinct characteristics. Their bold flavours and dramatic colours make them perfect use as finishing salts, drink rimmers, and on food with contrasting colours. They can turn any ordinary dish into a complex taste sensation, or the most plain-looking meal into an extraordinary visual feast. Besides the well known iodised table salt, there’s a whole world out there to explore. And one of the most alluring characters you should consider getting to know a little better is black salt.

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Flavour Notes:

Charcoal Sea Salt has a unique egg-like flavour due to the sulfur content that makes it a fantastic ingredient for vegans and those on plant-based diets looking to replicate dishes with a distinctive eggy taste such as scrambled eggs.

Culinary Notes:

With both a unique, bold flavour and striking colour, Charcoal Sea Salt makes a wonderful and unusual finishing seasoning for both sweet and savoury dishes and rimming cocktail glasses

Health Benefits:

Charcoal sea salt provides many health benefits due to its content of vital minerals. It is a source of iron, magnesium, calcium, potassium, manganese, zinc, and iodine

Ingredients:

100% Australian Charcoal Sea Salt Flakes

country of origin:

Australia

other names or spelling:

Sea salt flakes black, black sea salt, black salt flakes, black salt, charcoal sea salt, charcoal salt flakes, charcoal salt

How to use

  • Charcoal Sea Sale is a central ingredient in chaats, chutneys, raitas and many other savoury Indian foods
  • Use as an everyday seasoning in place of regular salt
  • It is also fantastic as a garnish: sprinkle it around the edge of a white plate at a dinner party, or coat the rim of a cocktail glass
  • Use in cooking as you would regular salt to add a unique, slightly smoky flavour

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.