This bright Mexican pepper salt sends a wake-up call to your tastebuds. Medium heat - not too hot.
Scatter this salt over almost anything - we love it on turkey sandwiches, burgers, fries and hanger steak. Great for grilling and finishing.

We love using finishing salts to complete a dish - they allow the precious volatile aromas to be released at the table. Includes Star Anise Salt, Super Savory Cinnamon Salt, and Sichuan Pepper Salt.

The world's finest Fleur de Sel hails from the salt pans of Guerande. Hand-harvested from the storm-battered coast of France.
Delicate "flowers of salt" add a delightful sparkle to any savory dish. Scatter liberally just before serving.

Sunny Saffron and the finest fleur de sel - a match made in heaven!
Sprinkle liberally over broiled, baked or grilled seafood. Top rice dishes for a little touch of luxury. Lovely!

The complex peppery goodness is a taste sensation like no other.
Great for finishing veggies, seafood, poultry, and more!

Sumac's tangy, almost lemony zing is popular all along the shores of the Med to perk up any dish.
This salt is great for finishing fish, seafood, poultry, veggies and more!

This spicy curry salt unleashes a mult-layered fresh curry zing to delight the senses.
This salt is great for adding a last-minute touch of spice to finish veggies, seafood, poultry, and more!

East meets West in this alluring, exotic star anise salt. Reminiscent of fennel yet deeper, more seductive?
Combines especially well with pork and duck. A staple of Southeast Asian cuisine.

A touch of the exotic much loved by many cuisines of the world. Wars have been waged over lesser spices.
Scatter over savory dishes for a hint of North African, Middle Eastern, Northern European, or Asian Flavor. Great for dipping, too.

There's pepper, and then there's PEPPER. A delightful change from the ordinary.
Have you tried freshly ground pepper on apples, strawberries, or gelato? Go wild.

A shallot pepper salt with floral notes from the heart of Provence!
Grind and sprinkle just before serving.