What's going on here: Ever wonder what you would find in an open air Spice Market along the old Silk Road trade routes that connected Asia, the Middle East, and Europe? You’d find blends like Khmeli-Suneli, and your homemade meals would have a new found depth of flavor and color.
How to use it: Sprinkle to season soups and stews, grilled meats and vegetables, popcorn, or your morning eggs!
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoon per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrette: Simply season to taste.