Smoked salts are sea salt flakes that have been infused with smoke from real, untreated wood. No artificial flavours or colours are used at all. The salt is smoked with bark-free woods for up to two weeks. During this time, the wood imparts its own unique flavour profile to the salt, which can range from subtle to bold to sweet. Smoked salt is perfect for enhancing the salinity of a dish while imparting the smokiness inherent to burnt wood, and the flavour unique to different types of wood. It is perfect for anyone from meat-eaters who want to beef up a BBQ, to vegans and vegetarians looking to add flame-grilled flavour to a dish.
Perfect for adding a wonderful smoky flavour as well as salty umami notes, Smoked salts are sea salt flakes that have been infused with smoke from real, untreated wood and make a wonderfully unique, bold seasoning.
Smoked 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.
100% Australian Smoked Salt Flakes.
How to use:
If you want that flame-grilled flavour without the hassle, smoked salt is the solution. Meat, seafood or veggies can benefit from it
Smoked salts are a good way to beef up a snack. Sprinkle it on a grilled cheese sandwich
Add it to a salad or fresh veggies. Throw a pinch onto melon for a salty-sweet snack.
Try sprinkling some smoked salt on your eggs or avocado
Add a pinch of smoked salt to your sauces, stews, marinades and soups
Either on its own or as a part of a herb and spice rub, it goes well with all kinds of meat. Salmon, tuna, chicken, burger patties and steak are just a few examples
You can add some smoked salt on the rim of a bloody Mary or Tommy's margarita
Add some smoked salt to your sweet dishes. A pinch on some salted caramel ice cream works well. Other good options are to add it in a smoky bourbon syrup or to sprinkle it on some fresh fruit
Take your loose leaf chai with you. Just add your chai spice into the bag and pull the drawstring.
Recycleable muslin cloth bags are easy to fill with tea leaves herbs and spices, great for the environment and handy when no tea pot infuser is available.
Now you can take your real chai to the office or even to a cafe where you can order hot milk and infuse your own favorite chai spice blend.
Approximate size : 8cm by 10cm
USES: for tea, bouquet garni, and potpourri and herbal bath salts.
English Lavender is a member of the mint family. It has a floral sweet and slightly citrus flavour. Dried lavender buds are used to add colour and flavour to many savoury and sweet dishes. It is used in baked goods or as a garnish. Also, it is key ingredient in our Herbs de Provence blend.
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
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Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full-bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.
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.