Salt! It’s arguably one of the most important ingredients in fine dining cuisine (and cooking in general). It has the ability to transform dishes, heighten flavors, and add its own special nuances to a complex dish. And yet, it tends to be forgotten, or simply put on the back burner (pun intended).
Here at Lafayette Spices, we want to change that. We believe that the salt you use is just as important as the truffles, caviar, and foie gras. It can be used to add a layer of flavor, color, and even texture to your finished composition. These salts can be added at any time during the cooking process, but they show their highest potential when used to finish a dish. This allows the salt’s flavor to be at its most prominent, and the texture will really shine.
Our brilliant Pyramid Salt is truly a work of art in and of itself. Hailing from Cyprus Greece, it’s created by pumping water from salt ponds into tanks, where it’s agitated and heated, creating a natural pyramid shape with an exquisitely crunchy texture. Incredibly beautiful and decorative. Use it to top a slice of rare seared beef or add some crunch to a caramelized sea scallop. It also works wonderfully on pastries – like a savory spanakopita or a rich dark chocolate mousse.
If you’re looking for a flavor bomb of a seasoning, look no further, Crazy Salt is here! This intensely flavored (and colored) salt is from Guerande France. It’s collected from the bottom of salt ponds before being seasoned with pink and black peppercorns, thyme, chili, cumin, and coriander. It’s got toothsome crunchy crystals, and a flavor that just keeps on going. This is a perfect salt for seasoning raw meats, fish, and vegetables prior to cooking. It can be used as a fantastic finishing salt also – use it to finish sliced meats and bbq, rim a cocktail glass, or even finish a plate of French fries or potato chips. The possibilities are endless!
The Cabernet Salt might just be the classiest of them all. This dark purple salt gets it color and flavor from true Cabernet Wine. The salt is collected from the bottom of salt ponds, evaporated down to its crystals, then soaked in Cabernet wine, and dried off. This process happens several times to insure that the flavor is intense and aromatic. Floral hints of red fruit, black pepper, and bell pepper. THIS is the crunch you’ll want to add to your slice of foie gras, wagyu tartare, and toro sashimi. The best salt money can buy!