Whether you're looking for coarse, fine or smoked sea salt- we have one for you! Sea salt is directly obtained via seawater in the ocean or salt water lakes through evaporation. Sea salt has very minimal processing or more commonly, none at all. Since it does not undergo processing, the natural minerals and nutrients are still found in sea salts. Some of those minerals have been found to include magnesium, calcium and potassium.
Spanning from the snowcaps of the Australian Alps all the way to the Indian Ocean, one of Australia’s greatest landmarks is the Murray River. With the river basin’s unique landscape and perfect weather conditions, the Australian outback has created a completely natural, truly unique apricot-colored salt.
Harvested in California, this sea salt is extra coarse. Most recipes call for finely ground salt, however, this sea salt is preferred by professional chefs because they can easily measure it with their fingers. Its low moisture content allows it to flow through a salt mill with ease, and also prevents caking when it is stored.
This hand raked and harvested salt has a long and rich history in French cooking. Fleur de Sel, which means “flower of the salt”, is a rare commodity that is only available for about six weeks every year during midsummer. It needs to be added at the end of cooking to preserve its sweet delicate flavor. If you want the very best, this is the salt for you.
This salt has great versatility and can be used in almost any culinary application, including artisan bread making. Use a peppermill or spice grinder (with a ceramic blade or one that can’t rust) to grind these coarse, gray, moist salt crystals to season anything. Also excellent for curing salmon and making gravlax or cold smoked salmon.
When it comes to purity and mineral content, no other salt compares. Crystallized more than 200 million years ago, ancient sea beds were covered by volcanic lava, protecting the salt from modern-day pollution. Today, this salt is hand-mined at the foot of the Himalayas and desired around the world. Its many hues of red, pink and white indicate the rich and varying mineral and iron content, making it both a healthy and truly beautiful culinary experience.
The unique color of the Hiwa Kai Salt is a result of the solar evaporated Pacific sea salt being combined with activated charcoal, which not only compliments the natural salt flavor, but also adds detoxifying properties.
Italian sea salt is produced from the low waters of the Mediterranean Sea along the coast of Sicily. It is a natural salt rich in minerals with a much lower percentage of sodium chloride than regular table salt. These salts have a delicate taste and plenty of flavor without being too strong.
Jalapeno peppers add a spicy zip to this salt based blend. It’s full of flavor and makes a great addition to anything you’d like to add some heat to. This blend is perfect for rice, beans, meat, fajitas, guacamole and popcorn! Use sparingly… a little bit goes a long way!
The Maldon Salt Company is one of the few remaining salt makers in England. For over 130 years, they have hand-harvested their salt in the traditional manner, extracting this precious mineral from the rich Essex estuaries using long-handled rakes and no artificial additives.
This versatile sea salt is harvested from the clear waters of the great southern ocean, between New Zealand’s North and South Islands. The waters are evaporated using the natural process of sun and wind which allows it to maintain its balance of minerals when harvested. The levels of calcium, magnesium and other minerals are higher than other sea salts and ordinary table salt. It’s natural minerals add a pure, clean, healthy flavor to your food.
This spice enhanced sea salt will add a little kick to your meats and vegetables. It makes a wonderful rub for poultry and pork. Lightly drizzle your favorite potatoes in olive oil and sprinkle this blend on prior to roasting or baking. It’s also great on vegetables such as acorn squash.
Sweet, aged applewood from the Yakima Valley is what gives this smoked sea salt it’s unique, natural flavor. Yakima smoked salt has a subtle woody, fruit flavor that is mild enough to use with poultry, fish, pork, sausage and ham. It is smoked using a slow process, allowing the salt to absorb the maximum flavor, without becoming bitter.
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