This is the Sampler Gift Box I bought before making my first round of 5lb bags.
Thanks for the info!
I hadn’t bothered to figure out why they were putting sugar in the salt, just switched to various types of sea salt and other salts. Am right now experimenting with Himalayan pink.
I’ve got some smoked asian sea salt that is absolutely killer (in a good way).
The source of the article is a kosher and sea salt company up here in the PNW.
I bought there taster kit first which is a very nice gift too btw as it comes in a bamboowood/glass box with all the little glass/cork jars of sea/kosher salts.
I fell in love with.
And bought 5lb bags of:
Smoked Oak Chardonnay Sea salt
Alder Smoked
Coconut and Lime
Durango Smoked
The alder is in a grinder the others I put in parmeson type glass shakers (like the ole fashion type you can get now at the dollar store).
The Durango makes a great topper on my morning Virgin Mary and on or in other meat recipes.
Alder for chicken/pork
Chardonnay Oak on what I eat mostly in my diet which is raw veggie salads.
Coconut Lime on my asian or other fish dishes but not limited to.
The himalayan pink is nice.
I like the charchoal (cant think of the exact name) Sicilian ( I think) Black but spenday.
There was one meant for egg dishes (I am not an egg person) and yuk it tastes like Eggs.
