When we started thinking about the idea of making sea salt, we automatically thought of all the flavors we could make once we got the sea salt process down: a spicy red pepper blend, a citrus sea salt, garlic herb, an espresso blend; we couldn't wait to get started! But as they say in Italian, piano, piano…slow, slow. Even as I write this, Matt is in our home kitchen tinkering away with different blends and asking our boys what flavors they taste. He is definitely having fun with it! 

For our first flavor, we rolled out a Rosemary and Thyme sea salt blend. A perfect balance: rosemary can be assertive with it’s lemon and pine aroma and thyme more gentle with a lemon and mint flavor profile. 

We wanted to introduce a simple and universal herb sea salt that could be considered essential to season several dishes from roasts of all kinds: beef, pork, chicken and it’s just as good on vegetables and potatoes, popcorn to even a Bloody Mary! 

The warmth and peppery undertones of these 2 herbs elevate even your basic home grown beautiful red tomatoes to a yummy warm oven toasted focaccia. 

Let us know what you think or if you have a recipe you would like to share! Bon Apetit!