Salt & Spice
& everything nice (and delicious)
To be honest, we’re crazy for salt. There are so many health benefits salt offers (outlined below), but we also recognize that it is a flavor thing, too! So, we choose to cook with low salt and provide a variety of salts for people to add to their taste. To list a few salts found at our cafe, we carry: Icelandic Birch, Portuguese Sea Salt, and Scorpion salt (not aip*).
We see salts and spices as whole and essential ingredients, certainly not to be forgotten or overshadowed by the meats and veggies of a dish. We take careful consideration of where our salts & spices come from, ensuring the best: high quality, organic, hand harvested, steam sterilized, toxic-free and densely nutritious!
For starters, there is such a thing called the right salt, which is one of the most important ingredients in the kitchen. Salt can change an entire dish by accentuating the flavors of food as well as add its own unique flavor. In many ways, salt’s great taste is an added bonus since it is also necessary for good health! We prefer to stay away from industry-grade salt, and instead source an array of salts from mindful artisanal suppliers. This helps us honor our food and your health the best way we can!
We purchase our salts from Eden Organics and The Meadow. Just like any other pantry ingredient, salt can be refined and unrefined. Our Eden Organics fleur de sel sea salts come from high quality, hand harvested salt lakes in France and Portugal while other unrefined and infused salts are sourced from The Meadow, started by salt sommelier, Mark Bitterman.
From Eden Organics, the sea salt we source from France comes from the Isle of Noirmoutier and our Portuguese salt comes from the salt marshes in southern Portugal. Both salts are collected in the most traditional way and doesn’t use any processing, washing, or blending, ensuring all the benefits of nutrient-rich salts.
And then there are the spices! We incorporate a world’s worth of colorful spices and herbs into all of our meals for flavor and nutrition. Most of our spices come from a Mountain Rose Herbs. Their careful farming techniques pass our rigorous safety safety standards of spices, guaranteeing them to be non-toxic and without mold or other contaminants. Mountain Rose Herbs practices 100% organic farming, never using any GMOs, pesticides, or herbicides. They also steam sterilize-- as opposed to irradiation, always fair trade + direct trade, work towards a zero waste farm.
The gritty details explained:
Types of salt and why it’s vital to your health
All salt, even if it is poured out of a Morton box or pinched from a tiny box of the finest fleur de sel, comes from the sea. Some high quality salts are collected by careful evaporation using intricate and traditional pool and rake systems or hand harvested in the Himalaya mountains. Others are industrially mined from ancient seabeds that are now thousands of miles inland or running along the coast or collected along the coast through environmental degradative methods. While there are many important differences between types, varieties, and styles of salt making, all salts are made up primarily of sodium chloride molecules. A handful of especially mineral-rich sea salts can contain up to 15% additional minerals (primarily calcium, magnesium, sulfur, and potassium), but most are at least 90% sodium chloride. And that’s very, very important.
Why? Humans need salt to survive.
Salt is one of the only foods that you simply cannot eliminate from your diet without falling into complete organ failure. Salt dictates how water and nutrients move in and out of cells, and salt is found throughout all of our bodily fluids. Salt also regulates blood pressure and fluid volume inside and outside of cells, as well as works alongside potassium to support muscle contraction, the permeability of cell membranes, and proper nerve function. In fact, the levels of sodium and potassium in the nervous system actually control the nerve signals that we perceive as thoughts! Chloride ions also help to enable nervous system signaling as well as muscle contraction. They regulate the blood’s ability to carry carbon dioxide out of cells and the body, help the body maintain a healthy pH balance, play a role in protein digestion, and are essential components of sanitizing agents throughout the body.
Salt’s relationship to water in our bodies is just as important. Eat too much salt (even by just a minute amount), and the elevated sodium levels will trigger thirst. Eat too little and we run the risk of headaches, nausea, muscle spasms, seizures, brain swelling, and comas. Because we lose sodium through sweat, urine, and throughout the production of stomach acid, we have to eat it in order to not run low. Fortunately, we crave it, and most of us will never run the risk of eating too little salt.
Flavoring Food for Health and Tastebuds
Whether added when cooking or naturally present in seafoods, sodium chloride salt is the only natural source of what we refer to as “salty” flavor. There are salt substitutes available (mainly potassium chloride), but they don’t have quite the same tang as regular sodium chloride salt. In addition to providing its own flavor, salt is both a taste enhancer and a flavor modifier. It decreases the sensation of bitterness and sourness while increasing the sensation of sweetness and umami. These qualities make salt a great improvement to the flavors of healthy foods that we may not be naturally inclined to eat, like broccoli or bitter greens.
When salt dissolves into water, it is able to readily penetrate foods, and it reacts with both plant cells and proteins. In fact, salt’s importance in the culinary world is evident given the numbers of foods to which it has lent its name: salt, sauces, salads, sausage and more all share the same (Latin) root: sal. Because salt is able to draw water out of cells via osmosis, the presence of sufficient amounts of salt in foods reduces moisture and spoilage, allowing for the growth of good, salt tolerant bacteria like lactobacillus. We would not have charcuterie or pickles without a heavy dose of salt.
Salt preference is learned through repeated exposure and eating experience. That is, if you eat salty foods on a regular basis, you will cease to find them salty; likewise, you will find lightly salted foods bland if you constantly nosh on canned soups and takeout.
Ideally, we would get all of the salt we need from our diet. However, food-based salt is fairly hard to access. Animal meat is the only food that contains nutritionally relevant amounts of salt and there is very little salt in most fruits, vegetables, and seeds. In order to meet our salt needs on a regular basis, humans have come up with many different methods for procuring salt from the ocean.
Despite having a very good sense of the experience of eating salt, we still don’t know how we actually taste it. Because there are sodium receptors on every cell in our bodies, it is likely that salt activates just about every cell in the mouth, not just our taste buds. So instead of just stimulating our tongue like savory or sweet flavors, we may actually fire up our whole mouth, creating a cacophonous buzz. This buzz is what makes salt so enjoyable, but also what makes it hard to study.
Salt is formed when seawater evaporates. As it occurs in the ocean, seawater is about 3.5% mineral salts. At this concentration, the salts remain dissolved in the water in their ionic (or charged) form. Once seawater starts to evaporate, the mineral salts becomes more concentrated in the water. If it continues to evaporate, the seawater will reach what’s called a solubility threshold. After the seawater passes the threshold, it can no longer continue to hold the salts in solution, and small crystals will begin to form. At first, these crystals are invisible to the naked eye. Eventually, the dissolved salt ions will become more attracted to the invisible crystals than to the water molecules, and will grab on to the formed crystals. Once enough ions have joined up, the salt crystals become visible.
While we think of salt as simply the sodium chloride we use in the kitchen, the word “salt” actually encompasses many other mineral compounds, and they can all be found in seawater. Each mineral compound crystallizes (or precipitates out) of seawater at different concentrations and solubility thresholds. For example, calcium carbonate and calcium sulfate will begin to precipitate out of seawater before sodium chloride, while magnesium chloride and magnesium sulfate will precipitate out later. This phenomenon allows salt producers to select for different minerals to include in their sea salts: Remove all of the calcium salts before sodium chloride forms and you’ll have very little calcium in the mix. Let the sodium chloride salts sit in the sea water for some time after they’ve formed and they’ll contain more magnesium.
Industrial salt producers strip as many trace minerals as they can from the sodium chloride to create a highly pure product. Artisanal producers, on the other hand, can produce signature products by making the most of these additional trace minerals. As you can imagine, we strongly prefer one product over the other.
Industrial Salt Production
We’ve been producing salt on an industrial scale since the 1920s. The process aims to produce salt for both culinary and industrial use at low cost and high levels of purity. Mined rock salt makes up about a third of industrial production; the remainder is produced through rapid evaporation of seawater.
Rock salt, no matter if it is mined by a giant corporation or a small company, comes from salt deposits formed by the presence of receded ancient sea beds. It is found in either shallow yet vast swaths of bedded salt or deep trenches of salt called salt domes. Most industrially mined rock salt is used for road deicers, but some goes toward the production of animal feedstock and a small amount is refined for culinary use.
If industrial salts are not mined, they are made by evaporating seawater. First, the water is concentrated until calcium carbonate and other non-sodium salts precipitate out. Then, the sea water is moved to a second evaporation pond, where sodium chloride crystallizes. The salt is pumped quickly out of the evaporation pond to prevent other minerals from forming. These salt crystals are then rinsed in brine to remove any lingering minerals. Most of these salts are used for industrial purposes and not used for cooking.
The purest salts are made in an expedited process called vacuum pan evaporation. Here, a seawater brine gets mixed with carbon dioxide and sodium hydroxide, and these compounds precipitate out other “undesirable” minerals. This refined brine is then boiled off in vacuum evaporators to create salt crystals. The result are tiny, cubic, identical salt crystals with a purity level of up to 99.99%. These crystals can be rolled or milled to create different flakes and shapes. Most free-flowing salts like kosher, table, and other food manufacturing salts are made in this manner.
Industrial salts have more problems than just their lack of beneficial trace minerals. Because their moisture is completely evaporated out of industrial salt, the crystals are prone to clumping and caking if exposed to any amount of moisture in the air. Compounds like sodium aluminosilicate or sodium ferrocyanide can be added at levels as high as 13 ppm. Many salts are fortified with iodine; much iodine comes bound to the sugar dextrose to cut its bitterness. (People who suffer from autoimmune thyroid conditions should be careful with iodized salts — they can cause more harm than good.) Calcium oxide and calcium carbonate are also often added as whitening agents.
Furthermore, industrial salt production can be damaging to the environment, as much of the production takes place in sensitive marsh and lake ecosystems. They generate significant waste in the form of concentrated mineral-filled water, which can be lethal to aquatic life.
Artisanal Salt Production
Unlike the (relatively) new industrial salt making process, artisanal-style salt production has been going on since at least 6000 B.C. The basic methods remain similar, in any case. The majority of artisanal salts are evaporative, and they are produced much like agricultural crops: beds are managed, salt is harvested when it is ready, and the resulting salt is minimally processed.
These salts are commonly made using a solar evaporation method in which salt water is directed to a series of shallow evaporative pools where it concentrates and eventually precipitates salt. Hot, dry locations can perform all of these steps in the open air, producing fleur de sel, sel gris, and/or traditional sea salts. The difference in salt names reflects not only the appearance of the salt, but also how it was harvested. Fleur de sel is carefully skimmed from the top of the salt pools. It appears sporadically and is highly seasonal--hence its high price tag. If the fleur de sel sits for too long on the top of a salt pool, it will become large and heavy and sink to the bottom of the pool. At this point, the salt is now called sel gris, and it can be raked off the bottom of the pool every day or so. But, if sel gris is left at the bottom of the pool, it will continue to gain mass and weight, eventually turning to what is called “traditional” salt. Traditional salt is very coarse and heavy, and it needs to be ground into smaller pieces before use. It can be harvested after several days or even just once every few months. If you’re buying an unrefined sea salt without a fancy name attached to it, it is likely traditional sea salt.
Rainy and more temperate locations often use greenhouses to assist in evaporation and shield the salt pools from the rain. These salt farms will pump seawater into the greenhouse and throughout the salt pools. Some make use of water purification practices to rid the seawater of potential pathogens and undesirable pollutants. Because the environment is cooler, many of these farms also need to use heat to crystallize the salt. One such salt is called shio, the most delicate of all artisanal salts with a soft, downy texture.
Each of these different techniques reflect the salt farm’s geology, tradition, economics, and personal preference. The precise salinity of the seawater used also dictates many of the farm’s methods. Most artisanal salt producers maintain a high amount of trace minerals of their salt by manipulating the speed at which the salt crystallizes and is harvested from the salt pools.
It is the second largest salt mine in the world, and is now a major tourist destination. Salt from the Khewra mine is known as Himalayan salt, despite the fact that it is not technically from the Himalayan mountain range--the mine is actually about 200 miles from the Himalayas. Himalayan salt has been the subject of a great deal of press over the last decade and a half, as it is purported to be higher in trace minerals and lower in harmful contaminants than evaporated sea salt. Other researchers have claimed that Himalayan salt is far too high in harmful minerals like fluoride and bromide.. While other folks opt out of using Himalayan salt because of the uncertainty. However, because the salt mine is so vast, there are countless different varieties of Himalayan salt, each with their own mineral makeup. Some may be better than the average sea salt, and some may be worse—it depends on the salt. Companies like The Meadow can provide a mineral analysis of their Himalayan salts if there is concern.
Mined artisanal salts are less common than evaporated salts because they can be hard to locate and even harder to mine. Like the industrial version, mined salts are called rock salts—they are found in rock, after all—and they are found in halite deposits all over the world. Yet the methods of mining and scale of operation set the artisanal miners apart from industrial-minded companies. Artisanal rock salt is never refined or stripped of its minerals, and it is produced on a far smaller scale. Even some of the largest artisanal mines in the world produce less than 10% of the amount of salt that industrial mines produce in a year. One reason the yield is significantly less is because artisanal mines rely on hand labor instead of the coal and diesel-powered machinery that is used in industrial mining--an environmental benefit of artisanal mining, as it keeps the carbon imprint low.
Perhaps the most famous salt mine is the Khewra mine, located in the foothills of a hill system in northern Pakistan called the Salt Range.
Salting For Your Health
Salt has, of course, had its fair share of publicity issues. Many scientists believe that high salt intake (really, it’s the sodium in the salt) leads to an increased risk of heart disease. This is because increased levels of sodium in the blood will raise blood pressure. If sodium intake continues to be high, blood pressure continues to be elevated, and the risk of heart disease increases. However, it’s important to recognize, the problem is not likely in home salt shakers and instead falls under the quality and type of food that is being eaten. Many Americans eat massive amounts of sodium because they also eat massive amounts of processed and restaurant-prepared foods. These products and dishes often contain far, far more salt than the average person would add at home. In other words, the solution to chronically high blood pressure is not to stop seasoning food at home. Instead, it should be to cut out processed foods and to cut back on restaurant dining. (Remember: high end restaurants are often just as culpable as fast food.)
Recognizing the value of salt in a person’s diet is crucial -- similarly to having high levels of salt intake, low sodium levels are also dangerous. Low levels of salt risk hypertension and cardiovascular events.
In addition, we’re not totally sure the exact influence of common table salt on our blood pressure. Researchers on the pro-salt side of the debate argue that total salt intake is less of an issue when it is eaten in balance with other minerals, like potassium, magnesium, and calcium. One of the best ways to do that is to focus on eating a healthy, real food diet full of bioavailable, nutrient-dense foods—that, and avoid things like salt-injected meats and canned soups.
Spices: The Real Core of Our Cooking!
Our spices are always 100% organic, steam sterilized, toxin-free, pure with no cross-contamination, Fair and Direct Trade. We don’t think our standards are high, we just know that this is necessary to uphold their natural flavor and aroma. Remaining environmentally conscious extends throughout the world of spices, too. We don’t use of pesticides, herbicides, genetically modified seeds, irradiated methods of sterilization, large industrial farming tools that destroy the Earth at rapid rates and give off emissions.
We are amazed by Mountain Rose Herbs! They are transparent and truly work with the environment to cultivate natural spices and herbs while always maintaining healthy soil, watersheds, and expanding how sustainable they can be. While they are entirely committed to organic practices, incorporating a zero-GMO and pesticides policy, they also have tons of workshops to spread farming tips! All that being said, they are also forward thinkers in eliminating waste and unnecessary pollution. They have implemented a zero waste program, drastically reducing their waste, and an Employee Carpool & Bike to Work Program--pretty cool!
The Science of Flavor: How Do We Taste?
Understanding how we perceive flavor is key to understanding our enjoyment of herbs and spices. The experience of flavor is a combination of taste and aroma. Our tastebuds only register five tastes: sweet, sour, salty, bitter, and umami (free-glutamates), but the odor receptors in our nose can differentiate between thousands of different aroma molecules! For example, our nose can differentiate between apples and pears while our tongue just tastes sweet.
Plants produce an abundance of chemicals that diffuse into the air. These compounds are particularly volatile, which means they’re tiny and light enough to travel through the air. The diffusion of plants aromatic compounds are actually vital to our entire food system. For starters, aromatic compounds help humans experience flavor and perfumes. These molecules serve an important role as one way pollinators and seed dispersers are attracted to the plants. Volatile compounds are part of plant’s defense systems that protect the plant against potential predators, like pests and pathogens. While some of these volatiles are strong enough to harm or kill insects and small, humans are generally too large to be affected by their poisonous smells and toxic compounds.
Increased temperature increases the volatility of aroma molecules, so as herbs and spices are cooked, their aroma travels into the air and quickly into our nose. Since heat increases volatility, cooking well eventually mellow the potency of strong herbs and spices, making them more pleasurable to eat. Some amount of heat is great for flavor, but too much heat for too long destroys it.
Favor molecules in each herb and spice are structurally similar to oils, and we often refer to these molecules as essential oils. These compounds are more soluble in oil than in water. Think about what happens when you add turmeric to ghee—the color totally takes over the oil. Flavor molecules are stored in specific regions inside of each herb and spice. They’re released when the vacuoles are broken via grinding or chopping. Ground spices are therefore less potent because the flavor-filled vacuoles have already been broken and the volatile aromas have been released into the air.
We categorize these flavor molecules into two major families: the terpenes and the phenolics. Terpenes are present in coniferous trees, citrus fruits, and flowers. They’re generally generic in flavor and are often described as pine-like, citrusy, floral, leaf-like, or “fresh.” Terpenes are highly volatile and most readily apparent when fresh. When terpenes are heated, they quickly lose their flavor, which means that it is best to use each of these items fresh. Phenolics are highly distinctive. Cinnamon, cloves, anise, and vanilla all have their own particular phenolics that define their own particular flavor: cloves only taste like cloves and vanilla only tastes like vanilla. Phenolics importantly include water fragments in their molecular structure, making them more soluble in water than terpenes. They’re also more persistent in foods and in our mouths, so they can be cooked for longer periods of time and still retain their flavor.
In addition to these two flavor families, we also experience some spices through their pungency. Pungency is the feeling of irritation in our mouths and throats that comes from eating chiles, black pepper, ginger, mustard, horseradish, and wasabi. We often describe pungency as “spiciness.” Sensitivity to pungency will decrease over repeated exposure.
Like the flavor molecules, pungency can be divided into two categories: thiocyanates and alkylamides. Many foods that we describe as spicy contain molecules from both families, but they are often defined by one or the other. Thiocyanates are most commonly found in mustard, horseradish, and wasabi. They’re apparent once the plant cells are damaged, which is why ground mustard is almost always more spicy than whole grain. Thiocyanates are small and light, so they easily travel up the nasal passages when they’re eaten. Ever felt your sinuses clear when eating horseradish? You can thank thiocyanates for that. Alkylamides appear in chiles, black pepper, ginger, and Sichuan peppercorns. They’re heavier and larger than thiocyanates, so they usually only affect the mouth. These alkylamides bind to receptors on sensory nerves in our mouths, causing them to become hypersensitive. We perceive this hypersensitivity as irritation or pain.
The only problem with using amazing spices in our food is the fact that they are easily contaminated at the source location and during processing. Many commonly used spices are grown in tropical locations, and tropical weather promotes the growth of fungus. If the spice farm is not properly managed, there is high risk for spice contaminated with potent mycotoxins. One group of mycotoxins called aflatoxins is particularly dangerous to humans. Aflatoxins are linked with inflammatory reactions like headaches to more severe reactions like liver disease and cancer, as well as acute hepatic failure. In other words, mycotoxins, and especially aflatoxins, are not something to mess around with!
To cope with these potent toxins, the spice industry typically uses irradiation. Irradiation is a process of exposing foods (and spices) to an energy source that strips away electrons from individual atoms in the food. It is an effective method for destroying pathogens, but it inevitably changes the chemical makeup of the food itself. These changes could be potentially harmful, or they could simply eliminate the nutrient value of the food. (There haven’t been enough long-term studies to show the effects of irradiated foods—yet.) If irradiated foods can reduce nutritional value, and we continue to increase the amount of irradiated foods in our diet, we could potentially develop extreme nutritional deficiencies. In addition, there are concerns that over time, pathogens will develop irradiation-resistant strains in the same way that bacteria have become resistant to certain types of antibiotics.
Fortunately, there are other ways to make spices safe for consumption. Our spice provider, Mountain Rose Herbs, primarily uses steam sterilization instead of irradiation. Steam sterilization works by placing the spices in a high-pressure device that pumps in sterile steam. Because of the presence of the steam, the air temperature in the system remains relatively low (around 275 degrees) and therefore the integrity of each spice is held intact. The highly pressurized steam irreversibly denatures the enzymes and structural proteins of any yeasts, fungi, bacteria, and bacterial spores present. Since the system doesn’t require anything other than superheated water to generate steam, it is entirely organic and free of any potentially hazardous materials.
The only drawback to steam sterilization is that it is only effective for whole spices. For spices that arrive pre-ground, Mountain Rose Herbs uses a dry heat method to sterilize. They combine high temperatures with forced ventilation to keep the time in which the spices are subjected to heat at the absolute minimum.
However, the best way to preserve the safety of spices is to import only from trusted farms. We appreciate that Spicely operates a completely transparent company; we can ask for any information about any of our spices and they’ll happily comply. We know that we’re getting the best product possible. Spice farms can help control the growth of aflatoxins by controlling excess moisture in both the fields and storage. Fungi and their related toxins like to grow in moist environments, so the drier the storage, the better.
Herbs and spices are nutritionally important in three major ways. First, many herbs and spices have high antioxidant activity. Oregano, bay, dill, rosemary, and turmeric contain some of the highest levels of antioxidants, and they help to prevent damage to DNA, cholesterol, and cells in the body. These antioxidants are also useful in food preparation, as they slow the deterioration of flavor as well as the protein structure in meats. Second, the terpenes found in many green herbs and especially in citrus are notable for their ability to reduce the production of DNA-damaging molecules in the body that cause cancer. Terpenes can also control and slow the growth of already- present tumors in the body. Third, some phenolic compounds and terpenes are anti- inflammatory agents. These agents help to regulate the immune system’s response to cell damage, keeping the resulting inflammation in check, and reducing the occurrence of heart disease and cancer. While there are many (many!) exotic beneficial herbs out in the world, many of the herbs you already keep in the kitchen are full of health-promoting properties.
If you want to learn more about some of the benefits gained from including spices in your cooking, we recommend reading The Herbal Kitchen by Kami McBride. We relied on her book, as well as a few others, to compile the following list of our favorites herbs and spices.
Our View on Scrutinizing Salts
100% Organic: We source 100% organic spices. We will not use spices that have been grown in non-organic pesticides, fertilizers, or other non-organic chemicals. Plus, we know that by purchasing organic spices, we’re also avoiding GMOs.
Whole Spices: Using as many whole spices as possible gives us complete control over the seasoning process in the kitchen. Grinding spices to order also means that we keep the nutrition and aroma fully intact for as long as possible. If you’ve ever tasted fresh ground pepper and pre-ground powder side-by-side, you know the difference whole spices make!
Steam Sterilized: Many spice manufacturers use irradiation to sanitize their imported spices before distribution. Irradiation begins to degrade the nutritional properties of the spices, and can introduce potentially harmful toxins. Instead, Mountain Rose Herbs uses steam sterilization for all of their spices. It’s a gentle and natural way to make sure that each of their spices are safe to eat. The improved flavor and color of each spice is just a happy byproduct!
Toxin-Free: This steam sterilization process is so effective at destroying contaminants that it is used to eliminate pathogens in hospitals! Therefore, we know that our spices are 100% free of all bacteria, viruses, and potent mycotoxins.
Pure Spices with Zero Gluten Cross-Contamination: All of our herbs and spices truly let the ingredient shine, and we know that they’re totally allergen-free. Direct Trade and Fully Disclosed: Mountain Rose Herbs sources from all over the world, but they only buy through Fair Trade exchanges. They also provide detailed disclosures about each and every one of their products, keeping transparency at the forefront.
Supporting a move towards zero-waste; accountability for environmental footprint through Mountain Rose Herbs
No Secrets Here, Best Tips for the Best Flavorful Salts
Use only natural, unrefined salts: Industrial salts have been stripped of all of their natural minerals and often inundated with additives to further whiten the salt and prevent clumping. Many salt additives contain aluminum, which we avoid in our kitchen. We purchase our sea salts through Eden Organics, but you can find many high quality salts online through retailers like The Meadow, Saltworks, Salt Traders, and Kalustyans. Reputable grocery stores can also carry high-quality salts, be sure to look for unrefined salts in well sealed containers (preferably glass).
Salt to suit your taste: Most Americans eat too much salt, but that the excess isn’t coming from home cooking—it comes from processed food. When cooking at home, taste as you go, and add enough salt to to your taste! Salt levels are personal, and you’re unlikely to add so much salt that it is harmful if you salt to taste.
Salt towards the end of cooking, too: You should season most foods while they’re cooking, but salt has a great impact when sprinkled on right at the very end. Pick out an impactful finishing salt and use it with pride right before serving.
Use the right salt for the right purpose: Some salts, like ground traditional sea salts, make good all-purpose salts—they work just as well in baking recipes and soups as they do for finishing touches. Others, like fleur de sel, should be used only to finish a dish. As a general rule of thumb, flaky and/or fragrant salts work best at the end of cooking or at the table, while fine, ground salts work well during cooking. In many of our products, we leave room for you to salt to taste.
Good sourcing: It’s important to analyze the process of salt production and distributing. Sustainable and social consciousness doesn’t stop with using less plastics--mass industrial agriculture operations harms the environment, human and animal health & wellness, and communities. Eden Organics employs sustainable practices, reducing their environmental impact by using recycled steel locally collected for their warehouse extension and monitors energy consumption and social impacts along the supply chain. Mountain Rose Herbs always operates with fair wages and involves the community by putting on workshops.