This blend is made from our black and white sea salt flakes, they are used to flavour various recipes both savoury or sweet. Australian Sea salt is obtained using a more complex process than table salt, which includes evaporating seawater. Due to this process sea salt contains trace minerals and nutrients that table salt does not have.
Black salts 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.
The spice people stock and use only Australian harvested sea salts in their mixtures and blends as well as these individual salt products: sea salt flakes and seaweed salt.
Combining the bold, unique flavour of Charcoal Sea Salt and the classic umami, saltiness of White Sea Salt flakes, this unusual and visually striking seasoning is a super-special one that's unlike any of your other seasoning salts!
Health benefits:
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.
It is excellent as a condiment too, particularly good in salads and on fruit
Try it on tofu, roast veggies, sandwiches or just about any other vegan dish
It is exceptional on meats, sashimi, roast veggies, or as a seasoning for homemade bread or pretzels
It's a perfect addition to a Caprese salad, frittata, or fresh veggies like tomatoes or cucumber, and over fruit
It is at its best when paired with pork, fish, eggplant, potatoes, scallops, kale, buttered popcorn and avocado
Recipe/product links:
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructionsguide on how to season your food
Country of origin:
Australia
Other names or spelling:
Flaked sea salt, sea salt, the flower of salt, sal del mare, sale Marino, sea salt flakes black, black sea salt, black salt flakes, black salt, charcoal sea salt, charcoal salt flakes, charcoal salt
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The cracked form tends to be used in grinders and preserving meats. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
Pepper Mill Mix is a blend of pink, green, white and black whole peppercorns, which produce beautiful colours. The pepper is noted for its strong aromatic pungency. This exotic blend complements most dishes with its amazing flavours due to each of the different peppercorn taste. It is good for use in grinders.
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
The Spice People
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