Archive for the 'Gourmet Salt' Category

Popcorn with Kala Namak Salt

You probably haven’t run across Kala Namak in the United States, but in India you can find it at just about any street corner food vendor. In its coarser rock forms, Kala Namak (“black salt” in Hindi) is a deep purplish-black color. Once ground, it becomes more of a pinkish-brown, and on your food, it takes on a redder hue. This color-shifting salt, however, leaves a longer lasting impression on the palate than on the retina.

The aroma and taste of Indian black salt are those of sulfur mined from the belly of a slumbering volcano, which in fact is not all that far from the truth. The base of Kala Namak is the more familiar Himalayan Pink salt from Pakistan; this is then melted down with several India spices, in particular harad or haritaki, the seed of the Black Myrobalan tree. The sulfur compounds in the harad seeds are what impart the unique flavor to black salt, as well as its healing properties. The brine is allowed to cool, and then stored to let the flavors meld. This process brings added complexity to the already mineral-rich Himalayan Pink salt, which by itself contains over 84 trace minerals.

Kala Namak is deeply entrenched in South Asian cultures. It can be traced back to the time during with the Vedic scriptures were written and today is an important component of ayurvedic medicine, where it is believed to alleviate digestive ailments. The harad fruit is also used in Ayurveda as part of triphala, an herbal elixir that is used to treat intestinal disorders as well as eye disease and to promote immune system health. Whether it works or not is beyond my domain of expertise, but from the comfort of my kitchen I can tell you that Kala Namak brings something unequaled to both traditional Indian dishes and more familiar fare. It brings a certain fullness to chutneys, and sweeter ones especially take on a quality of roundedness when spiced with this salt. Chaat masala, a spice mix used to enhance fried street food (chaat) and fruit salad, also commonly contains this salt alongside ingredients such as coriander, ginger, chili powder, and cumin. Jal Jeera, a refreshing summertime drink and appetite opener, is a minty, spicy-sweet concoction that also calls for Kala Namak as well as cumin and cilantro.

Kala Namak can bring the unique flavors of the subcontinent to more typical American dishes as well. I especially like it on popcorn; a generous pinch or two of this salt on freshly popped kernels really amps up this savory snack, lending a warm richness and subtle, sulfuric hints of egg with each bite (in the best possible way). Once you’ve had popcorn popped in butter or olive oil and shaken with finely ground Kala Namak you’ll never go back to Pop Secret. You may even consider bringing a small rock of black salt and a salt shaver to the movie theater with you!


Popcorn with Kala Namak Salt

Serves 2 hungry people


2 tbsp canola or olive oil, for popping

1/3 cup popcorn kernels

2 tbsp olive oil or unsalted butter, for popcorn

3 two-finger pinches of fine Kala Namak


Put a large 3-quart pot on your stove top on medium-high heat. Place two tablespoons of oil in the pot, then arrange your kernels in an even layer at the bottom. Cover with a lid and shake gently back and forth, until all kernels are popped. Alternately, you can pop your kernels in any standard popcorn popper. If you’re using an air popper, omit the first two tablespoons of oil. Once the kernels are popped, drizzle the remaining two tablespoons of oil or melted butter on the popcorn, and sprinkle generously with Kala Namak.


This Indian black salt and other finishing salts can be found at The Meadow’s online shop.

Caramels with Meadow Fleur de Sel

Fleur de sel is the ultimate cooking salt.  Distinguished by fine, glistening crystals in a pale shade of white, it’s best when sprinkled on food at the end of preparation.  The name “fleur de sel” means “flower of salt” in French. It is also known by the Spanish name “flor de sal” and the Italian “fiore di sale.” The most famous examples of this salt are French sea salts from the coast of the French Atlantic coast, where a thousand years ago Trappist monks perfected a salt making process that had been evolving for millennia across the pristine salt marshes. We use the term fleur de sel to describe the type of crystal and quality of salt. Fleurs de sel are produced around the world, including Portugal, Mexico, Italy, and Philippines.

The most versatile of finishing salts, imparting an extraordinary level of complexity to food, fleur de sel gives your fingers the tactile pleasure of working with a super premium ingredient, and your taste buds gustatory pleasure of the fullest possible flavor in every recipe you prepare.  It works well on foods like fish, poultry, cooked veggies, eggs, or bread and butter.

The Meadow’s Fleur de Sel works beautifully on salted caramels.  The small crystals dissolve quickly on the tongue, pouring out a surge of salty intensity that’s backed by the buttery richness and creamy texture of the caramel. The resulting confection is one that’s flavorful, lusciously smooth, salty, yet sweet, and perfectly balanced on the tongue. The quality of Meadow Fleur de Sel rivals any salt from the famous salt producing regions of Guérande or Camargue. Though many people believe that a fleur de sel must be from France, these caramels will show you that’s not the case.


Caramels with Meadow Fleur de Sel

Recipe adapted from the “Fleur de Sel and Smoked Salt Caramels” recipe in Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes.

Makes 32 caramels


1 cup heavy cream

5 tablespoons unsalted butter

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

2 three-finger pinches Meadow Fleur de Sel, for finishing


Line an 8×8 inch square dish with wax paper and then slightly oil the paper. Combine butter and heavy cream in a small saucepan on low heat until it begins to simmer. Remove from heat and set aside. In a large saucepan, melt sugar, water, and corn syrup together on medium-high heat, until mixture dissolves, begins to bubble and turns slightly brown in color (350 degrees F on a candy thermometer).  Remove from heat and gently stir in the cream mixture. Place back on the burner and boil, stirring vigorously, until the mixture reaches 248 degrees F (about 10 minutes). Pour into prepared 8×8 dish, then let sit at room temperature until cooled and slightly firm. After 1 1/2 hours, invert dish onto cutting board. Peel off wax paper and cut into 1×2 inch rectangles. Sprinkle with fleur de sel and wrap in 4×5 inch wax paper squares.


Meadow Fleur de Sel and other finishing salts can be found at The Meadow’s online shop.

How to Salt Your Coffee

Salt accentuates sweetness, mutes bitterness, and reveals depth in the flavor of virtually any dish it touches. Salt also brings out the best in your coffee, from the strongest of black brews to the most elaborate of coffee drinks.

Salt comes in a huge variety of shapes and sizes, which has a tremendous impact on your coffee. Some crystals are dry and paper thin, while others are heavy, grey, and moist. The structure of the crystal will regulate how much salt hits your tongue and how quickly it dissolves. Flake salts, for example, dissolve quickly and go great with  more complex coffee drinks, like lattes. Fleur de sel has highly irregular crystals and a moderate amount of moisture and minerals, giving it a mellow taste and making it the best all-around finishing salt for coffee.

The best way to salt your coffee is to do so right before drinking. Swirl it in and dissolve it with a spoon, sprinkle it on top with your fingers, or rim the edge of the cup like you would a margarita. I recommend sprinkling one of the following five salts on your coffee the next time you find yourself reaching for a cup.

Shinkai Deep Sea – The best choice for all around coffee salting. This Japanese salt is made from seawater harvested from a depth of 2,000 feet, where the warm and cold currents of the Pacific Ocean collide to form the halocline, an area of high salinity that is especially rich in minerals like magnesium. This minerality gives Shinkai Deep Sea a shimmering, bittersweet flavor perfect for everyday salting.

Takesumi Bamboo – The most sophisticated salt for coffee. This is another Japanese deep-sea salt that has been packed into the hollows of bamboo and incinerated for three days and nights in a charcoal kilm. The end result yields a salt with a carbonated mouth-feel and a texture reminiscent of Pop Rocks.

Halen Mon Gold – Sprinkle it as a finishing touch atop the foam or crema of your coffee, swirl inside your mug with a spoon, or coat the rim. This phyllo-flakey smoked salt gives a bright, balanced, salted caramel effect to coffee and coffee drinks. Halen Mon’s exciting texture pairs with the woody smokiness of Welsh oak to create as salt that coaxes the nuances from virtually any dish it finds.

Fleur de Sel de l’Ile de Re – Sprinkle this rosy tinted salt atop froufrou drinks topped with whipped cream or added flavorings. Moist and extremely delicate, this salt adds a balanced mineral sophistication and a playfully salty presence to your cup.

Lemon Flake – A frou frou salt for a non frou frou coffee, crush this salt between your fingers and sprinkle gently over bright, fruity Kenyans or the like. This giant Cyprus flake salt is infused with lemon juice and lends a bright, candy-sweet flavor to your favorite blend.


Shop our complete selection of finishing salts at The Meadow’s online shop.

Urban Sproule Sea Salt

Urban Sproule is New York city’s first ever rooftop sea salt.  Started by Sarah Sproule in the summer of 2012, this solar evaporated salt is completely hand made on a rooftop salt farm and Certified Kosher.  After noticing a gap in the local food market, Sarah started experimenting with making her own sea salt. What started as a fun hobby quickly became a working business, consisting of weekly meet ups with local fishermen Glenn and Charlie from a small Long Island fishery –American Pride Seafood. New York has never been home to a hand-harvested rooftop salt — until now.

Urban Sproule is identifiable by its relatively uniform grain size. Their firm, yet delicate crystalline structure lends a briny punch to food. If you adore flake salt like  Icelandic Flake or Halen Mon Silver, this is a great one to explore.  A tad less refined and snappy, this salt is a lighter and more delicate version of our Bali Kechil Pyramid.

If today is your day to pay homage to winter, do so with Urban Sproule. Briny, boxy crystals work beautifully on dark leafy greens like kale, collard, turnip and swiss chard. Think crispy kale salad with pepitas, bacon, olive oil and a sprinkling of this salt.  Or serve up your winter collard greens, sauteed in Burro Soresina and olive oil and topped with pickled onions, shaved manchego, with a touch of Urban Sproule.  Delicately salt your roasted vegetables like sweet potatoes, parsnips and carrots. Or take your reverence for winter one step further with a heaping bowl of elk chili or buffalo stew and a pinch of Urban Sproule.


From Sarah, owner of Urban Sproule:

What started as a fun experiment making local sea salt quickly became a full fledged rooftop salt farm. I was holding weekly cooking demos with the Union Square Greenmarket preparing seasonal dishes. At the end of every demo, before the tasting, I would finish the dish with some kind of salt; a typical salt that you could pick up at any NYC corner store. The recipe would usually start with an ingredient like butter from Millport Dairy or sunflower oil from Cayuga Pure Organics, only to be finished off with the aforementioned salt. I was so proud of every ingredient in each dish, not necessarily because of how it was cooked, but because of the fact that I knew where everything in that dish came from; potatoes from Berried Treasures Farm, the kale- from Lucky Dog Organics or the Womanchego cheese from Cato Corner Farm. Everything had a story, except for the most basic ingredient, an ingredient that every human on earth consumes and that to me, seemed to pose a problem. I wanted to season this wonderful food with a wonderful salt, so I set out to make my own!

I employed the help of local fishermen Glenn & Charlie of American Pride Seafood to gather water while fishing 30 miles east of Montauk, Long Island. It only made sense to us that our water come from the same environment that the freshest fish at market call home. The ideal weather in September led to the first big harvest- 15 pounds of pure raw local sea salt in October 2012.

Word spread quickly and NYC’s first ever Rooftop & Raw Sea Salt was sold out! I quickly responded to the inventory dilemma like any Manhattan dweller would; build up, not out and the salt production was doubled. An 8×12 Evaporation House with rows of shelving now hold 500 evaporation trays of sea water that are filtered throughout the period from evaporation to crystallization. Every tray is then harvested by hand and the crystals are sun baked, on organic clay tiles that are locally made, and a few lucky ones are infused with seasonal ingredients from local farms. Every salt crystal is grown and hand packaged in New York City.

Want your own Urban Sproule? Find it at The Meadow’s online store.

Himalayan Salt Tequila Shot Glasses

Why put a perfectly good drink in a Himalayan salt tequila shot glass?  (These salt cups have become an instant hit, sold individually and in sets of four.)  First off, salt cups are not just for tequila shots.  As a matter of fact, mescal is better yet… and better yet are cocktails with a bit of sugar in them. Which brings me to the answer of my questions, of why in tarnation would you want to put a perfectly good drink in a pink salt tequila shot glass?

Tequila, mescal, cachaca, or other fiery boozes are great quaffed from with Himalayan salt shot glasses because the mineral zing of the salt miraculously mellows the sensation of fieryness.  Salt opens up all the lush flavors locked in the alcohol and makes them available to your taste buds, and the fiery fierceness falls by the wayside.  In addition, salt cups hold their chill beautifully, so a sipping tequila from a salt shot glass is simply refreshing.

These reasons alone certainly justify the purchase of a set of two or four or twenty four Himalayan pink salt shot glasses for your merry making.  But try them with sweeter drinks, or with a bit of sweetener on the rim of the cup, and you will really see some flavors fly.  Mint Juleps, margarita shots, Spanish coffee… to name a few.  I offer a handful of recipes in my Salt Block Cooking – 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks.  They give you the fundamentals.  But you can experiment on your own. 

The trick to using Himalayan salt shot glasses well is to mix drinks designed for quick quaffing. Liquid dissolves salt quickly. If you let your shot sit for long, it will soon become unpalatable. But done right, the salt transforms drinks that benefit from a little salt.

Salt cups have amazing thermal properties that let them stay hot or cold far longer than glass. Freezing, refrigerating, or heating them before serving opens new doors for drink design.

These pink Himalayan salt shot glasses are a slightly different model than the ones photographed in Salt Block Cooking. The walls of the cup are a little thicker, and the lip is not as rounded. The overall result is a more rustic look and feel, which is accentuated by a more substantial heft in the hand.

Though not as slim and trim, what I really like about these salt shot glasses is that they last longer and are more durable than the thinner ones. Another cool thing is they have more thermal mass, so popping them in the freezer overnight gives you one incredibly frosty-salty cup for that tequila shot you’ve been looking forward to since Monday. Also, because they are thicker they are sturdier for warm-temperature drinks like salt cup Spanish Coffee!

You buy Himalayan salt tequila shot glasses singly or in a set of four retail and wholesale, as well as other pink Himalayan salt blocks products at The Meadow’s online store.

Icelandic Birch Smoked Sea Salt

Icelandic Birch Smoked sea salt is, first off, the only birch smoked salt I know of on the American market. So it’s tempting to say, “Icelandic Birch Smoked salt the best birch smoked salt on the market!”  Which it is.  But that aside, the birch smoked sea salt a beautiful salt even among its fine peers in the burgeoning realm of smoked salts.  Icelandic Birch balances many of the best qualities of the other top smoked salts.  It is rich like Halen Mon Smoked (Welsh oak smoked–a real bad boy), and faintly sweet like Kauai Guava Smoked (cured guava tree wood, a solid enough salt, but lacking any pizazz in terms of crystalline structure), and mild like Maldon Smoked (mixed hardwood smoked, nice enough, but among the least spectacular smoked salts in terms of aroma, yet boasting Maldon’s sea salt’s magnificent crystals).  Icelandic is milder than any of those, but full bodied, able to stand easily on it’s own two feet.

But the crystals!  Jumbled grains, unpredictable, like exploded birdseed.  Gallimaufry of crystals that crackle with every bite, somewhere between a flake and a granule.  Icelandic Birch Smoked sea salt is naturally mineral-rich, putting a clean, full mineral flavor at the the foundation of the lush smoke aroma.

Icelandic Birch Smoked sea salt is awesome on less fatty proteins such snapper or cod or haddock or pork or game meats or fowl. Or starches like fingerling potatoes or salads of roasted tomatoes and wilted greens. Icelandic Birch Smoked sea salt is produced using 100% geothermal energy from hot springs in the northwest of Iceland, making it one of the most sustainable flake salts available. This salt is hand-harvested using an old, traditional 17th century method and yields pyramid-like crystal salt ¬flakes that are then smoked with Birch from the Nordic region.

You can find this salt for sale at The Meadow’s online store.

« Prev - Next »