Lemon Pyramid Salt from Lafayette Spices

When You Need To Add A Pop Of Citrusy Flavor – Use Lemon Pyramid Salt!

Katherine Loffreto

It’s easy to feel dismayed when cooking in the winter. The shelves are short on bright, colorfully fresh veggies and all you’re left with are the pallid root veggies that lack flavor and pizazz. This is a perfect opportunity to utilize our very special Lemon Pyramid Salt! Not only does it add a terrific crunch to an otherwise drab meal, its citrusy pop elevates just about anything it touches.

Great flavored salt can’t be made without a great base flake salt. That’s certainly the case for our Lemon Pyramid Salt - The flaky texture and excellent crunch make the Pyramid Salt us ideal for finishing any meal. In addition, by using sea salt flakes you encourage the reduction of salt in the cooking process, thereby decreasing overall salt intake, thus benefiting your health. All the sea salt flakes are produced in the old fashioned traditional way from Mediterranean sea water. In a dust-free environment, experienced salt makers heat up the sea water and let it evaporate until the delicate pyramid shaped crystal flakes appear. The salt is then harvested, dried, sieved and finally packed, all by hand.

Our brilliant Pyramid Salt is truly a work of art in and of itself. A true Mediterranean delight, it hails from Cyprus Greece. Officially called the Republic of Cyprus, it is an island country in theEastern Mediterranean. The third largest and third most populous island in the Mediterraean. Cyprus is a beautiful place, and the art of making salt there dates back centuries. Early Cypriots would use the newly formed sea salt to preserve various meats, fish, and even vegetables. One popular dish from the area involves cooking a whole fish – packed entirely in the famous local salt.

The unique pyramid shape of the Pyramid Salt is created through the process of solar evaporation of sea water where the water is channeled into a chain of shallow ponds or lagoons and then into large pans where the water is gradually heated, forming the pyramid shapes of the salt. The process continues until the salt reaches 3% humidity, and can take up to two years to complete.

This fantastic pyramid salt is covered in an intense lemony coating – and it’s strong! A little goes a long way. It’s particularly wonderful on seafood applications. We applied it to a sizable slice of smoked whitefish. Whitefish is already strongly flavored, and with the added smoke, could really use a burst of citrus tang to cut through all that. The Lemon Pyramid Salt is just the right seasoning for the job. Along with the whitefish were some daikon radishes – cut into thick semicircles and seared, then roasted until tender. The radishes are meaty, but have a hearty bitter flavor that also benefits from a sprinkle of the lemon salt.

This particular dish was finished with a sweet and smoky roasted red pepper condiment, some freshly shaved raw easter egg radish, and some sporadically dropped tufts of dill. The bright notes of the fresh dill pair beautifully with the lemon salt. Finally, a sprinkling of crispy fried beetroot bring the whole dish together – a tasty crunch, and notes of earthy beetroot and tangy balsamic vinegar. The whole dish is totally delectable, and made that much more complex and satisfying with the addition of the Lemon Pyramid Salt.

One thing is undeniable. That our Lemon Pyramid Salt packs the punch of a handful of lemons – in just a few flakes. It’s going to add bright bold citrusy flavor wherever you use it, and it’s very very likely that your guests will want the recipe. You might not ever need a fresh lemon again!