[GOURMET] Atlantic Sea Salt With Smoked Paprika

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A little about love for salt: It's an acquired habit and you can get rid of it.
The source of salinity we feel in foods depends not only on the amount of salt in the food, but also on the sensitivity of the receptors that are responsible for the salinity sensation in the mouth and vary from person to person.
In the beginning, when the salt is reduced, the taste of the food may be bland, but after about two weeks, the taste receptors become more sensitive and begin to feel the natural taste of the foods. Excellent blend with smoky flavor!



Coarse Atlantic sea salt - dried salt in a natural and traditional process that preserves the natural minerals found in salt.
Smoked Paprika - Sweet paprika that has been completely smoked in a special dish based on dried herbs. After smoking, separate the paprika from the sting and grind it with sunflower oil.

How to use:
It is recommended to add towards the end of cooking to preserve the rough texture of the salt. A mixture suitable for meats, poultry and fish and gives a delicate smoky flavor.

** Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **