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Himalayan pink salt is a pink fossil salt extracted from the Khewra mines. Sweet and less savory than common salt, it enhances the flavor of both meat and fish. Contains noble minerals and metals such as calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron.
Ingredients: whole rock salt.
A salt created with the combination of hibiscus flowers to give it a delicious appearance and a sour taste designed to make it ideal for meat and fish.
integral rock salt, hibiscus.
The Murray River gives us water rich in salt, within millenary basins. A fascinating light pink salt, due to iron oxide and the presence of river algae, rich in beneficial carotene. To every dish this Australian salt gives a delicate flavor, which turns towards sweet, perfect for fish, vegetables, roasts and white meats, to be flavored in an original way.
100% natural salt
Tarragon also known as tarragon, is an herb considered digestive and purifying. Similar to anise and celery, it gives a slightly bitter and peppery flavour, suitable as a condiment for less tasty foods. In the kitchen, its fresh and strong taste is used to flavor sauces, meats, fish and eggs. Useful for counteracting meteorism and excess gastrointestinal gas, tarragon is also rich in antioxidants.
tarragon
Herbs of Provence are a blend of fresh or dried aromatic plants. Unmissable in the recipes of local cuisine, these herbs are used to give the final touch in vegetable-based dishes, in stews, sauces, ragu and in grilled fish and meat, such as that of Sisteron lamb.
rosemary, savory, basil, laurel, marjoram, oregano, lavender.
