Salt & Spices

The dry crackle as coarse salt flakes are crushed between the fingers and fall onto a warm plate. The spicy aroma that rises when a pinch of pepper is added to the pan. Salt and spices are the final touch before serving – and often the most important.

Nordur, Maldon and Sal de Ibiza – Salts from Three Worlds

Nordur harvests its sea salt from the clear waters of Iceland using geothermal energy. Maldon from England is known for its pyramid-shaped flakes that work equally well on steaks and chocolate. Sal de Ibiza carries the light of the Balearic Islands within it. Three philosophies, three textures, three origins – what they all have in common is their hand-picked nature.

Spices from Provence and South Tyrol

Provence Tradition bottles Herbes de Provence as they have always been sold in the markets of Drôme. Alpe Pragas from the Puster Valley combines South Tyrolean herbs into mixtures that taste of meadows, forests, and mountain sunshine.

Those who take salt and spices seriously rarely need complicated recipes.

Truffles from Piedmont, BBQ from Texas

TartufLanghe processes the white and black truffles of Piedmont into salts and spices that add class to any scrambled egg. Old Texas BBQ and Stonewall Kitchen, in turn, provide the smoky, sweet-and-spicy rubs that make a barbecue evening.

Here you will find everything for salting and seasoning – from pure sea salt to smoked flake salt and South Tyrolean spice blends. Organized by spice type, origin, and use.