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“ At St Helena Bay - the long ago home of the Khoisan people - we woke in a thick coastal fog. It is the fragrance of that fog that’s unforgetable - an intoxicatingly fresh blend of sea salt and seaweed, with a distinctive note of green herbs and an anciently earthy undertone... a perfect flavour combination for fish, I thought...”
Salt, coriander seed, black peppercorns, thyme, mustard seed, bayleaf, garlic, onion, seaweed, oregano, cornflowers and chilli combine to create an extraordinary savoury salt.
Use in place of salt as a table condiment. Seaweed is a natural flavour enhancer - add Cape Westcoast flavour to meat, fish, salads, vegetables, rice, pasta, couscous, bulgar wheat - and sauces, dressings, soups, stews and casseroles.... and eggs.
Seaweed is a magical ingredient - just a touch is enough to make flavours dance : its umami - the taste-bridge of savoury flavours that creates the magic. The upside (for those who like to try and use less salt) is that this combination has one aim: make salty flavours taste saltier - get the same salt flavour (and a bonus boost for all the other flavours!) with less than half the salt. Use it when preparing food - also at the table instead of table salt.
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