Tanzanian Sea Salt is formed by winds whipping across the pristine Indian Ocean tidal flats of the Swahili Coast. It forms fine crystals that bunch together due to a high concentration of minerals. The flavor is bright and potent. You can use the fine, yet still noticable texture to add a tactile dimension to a wide range of dishes.
It's perfect for baking, garnishing, mixes and finishing almost any dish. Try sprinkling a half teaspoon on banana bread just before you bake it. Better yet, mix in a little Ceylon cinnamon and (primative) Panela sugar.
Flavor Notes - Mineral, Tactile, Fine
Cooking Tips
- Sprinkle on roasted or sautéed vegetables for a crunchy finish
- It's an amazing accent to a slice of ripe tomato
- Add a touch of crunch to corn on the cob
- Use as a garnish for grilled fish, steak, or lamb.
- Add to fresh salads for a subtle briny note
- Top dark chocolate desserts or caramel for a sweet-salty twist
- Mix with olive oil and herbs for an artisanal bread dip
- Sprinkle lightly on baked goods to add texture and 'pop' the flavor
Perfect Pairs: Smoked Paprika, Nutmeg, Ceylon Cinnamon, Cane Sugar
Source: Burlap and Barrel