What You Need To Know About Crazy Salt

Have you ever had a moment when you’re finished eating a dish and you’re just staring at it and appreciating the ingredients used? The dish may taste good, but might it taste even better? Of course it might. This is when Crazy Salt comes into play! You have just entered a whole new world of flavor options with a sprinkle of this. Spices galore add intense flavor pops to Crazy Salt’s sweet and spicy mixture, which can enhance any dish.

Guerande, on the western coast of France, is known for its salt marshes, and as a result, this salt has an intense flavor (and it’s colored). These marches contain salterns, where workers collect upwards of 15,000 tons of cooking salt and approximately 12,000 tons of table salt each year. Flor de sel, or “flower of salt”, is produced every year in quantities of 300 tons. A simple process, tides supply sea water to the reservoirs, where it gets trapped and evaporates. A few centimeters of seawater remain after the process of evaporation has taken place. In the end, fleur de sel and coarse salt were formed from the salt crystallization.

A variety of spices are added to the salt after it’s collected, including pink and black peppercorns, thyme, cumin, chili, and coriander. It has crunchy crystals that are mouthwatering, and a flavor that never ceases to amaze. The added spices boost the flavor profile to a whole new level. People, this is serious chemistry when it comes to flavor.

One of the most endearing features of Crazy Salt is its versatility. Raw meats and seafood can be pre-seasoned with it, as well as the items that have been cooked can be finished with it. You can use it to finish sliced meats and BBQ, rim cocktail glasses, or even top off a plate of French fries or potato chips.

You could sprinkle it over grilled corn or roasted vegetables during the summer. You are only limited by your imagination. You won’t be able to stop using Crazy Salt after you start using it!