Collection: Salt

Salt is one of the most widely used ingredients across the globe, yet it comes in an incredible variety of forms, each with its own unique texture and flavor: from Fleur de Sel to salt pyramids, via blue Saphire Salt to the elegant Himalaya Salt, there is a virtually never ending variety of the types of salt there are, each with their own style of adding a salty flavor.

Even the production processes of salt are varied and unique: from a simple salt mine in the mountain to evaporation of sea water, there are many ways to gather the white mineral. In some cultures, there are even more unique ways to further refine salt, as is the case with Korean bamboo salt or smoked salts. And then there are the spice mixes - salt can play a crucial role, although some might disagree.

We have a whole lot more information about the origins and the manufacture of salt in our 'guide to salt blog post series'

Salt is not just an essential mineral for the human body—it's a cornerstone of culinary excellence. Here is why it is so important for us: Salt plays a critical role in maintaining the body’s fluid balance, supporting nerve transmission, and aiding muscle function. But beyond that, salt is what transforms and intensifies the flavors of our food. Just a small pinch can enhance sweetness, diminish bitterness, and tie all the elements of a dish together.

Historically known as white gold, salt was once so valuable it was traded like currency. Today, though we often take it for granted, its significance in the kitchen is as strong as ever. Whether you're adding a finishing sprinkle of Fleur de Sel or using fine sea salt in a recipe, salt is here to stay and we are very happy about it.

We've all been there: you taste your dish and realize it's too salty. But don’t worry, there are several ways to save it. If the salt is sitting on the surface—like on grilled vegetables or a hard-boiled egg—sometimes you can simply scrape it off. For liquid-based dishes like soups or stews, the best approach is to dilute by adding more water, broth, or even a splash of cream. This reduces the overall concentration of salt without compromising the flavor. If the dish still tastes overly salty, you can balance it with a touch of acidity—try a squeeze of lemon juice or a splash of vinegar. Alternatively, a small amount of sweetness, like a pinch of sugar or honey, can help counterbalance the salt. When cooking, it's always better to add salt gradually, tasting as you go, but with these tricks, you'll be ready to fix any salty situation.

Salt is much more than a seasoning—it’s a vital tool in many culinary techniques. In lacto-fermentation, salt creates an environment where beneficial bacteria can thrive while preventing harmful bacteria from spoiling the food. This technique is used to make classic foods like sauerkraut and kimchi. We use this process for all of our hotsauces. If you want to learn more, we even wrote a whole blog post of how we use salt in our hot sauce lacto-fermentation.

Salt is also indispensable in pickling, where it draws out moisture and infuses vegetables with briny goodness. A fine salt is best use for this, as it presents more surface area and dissolves quicker

You can even get creative by making your own flavored salts, blending herbs, spices, and citrus zest into salts that are perfect for sprinkling on dishes or gifting to food lovers. For this, we recommend coarse salts, as they can be made finer in a mortar and pestle together with your flavoring agents.

Another powerful use of salt is in brining, which helps tenderize and season meats from the inside out. Whether you’re preparing chicken, a pot roast, or even a Thanksgiving turkey, brining with sea salt makes the meat more flavorful and juicy.

Finally, salt is ideal for drawing water out of vegetables like cucumbers, eggplant or zucchini, helping them stay crisp in salads or ensuring they fry up perfectly.