Herbal salt
Key Benefits of Flavored Salt
- Fragrant blend of thyme, rosemary, parsley and fresh basil
- Intense aroma allowing to reduce the amount of pure salt
- Untreated fine marine crystals: rapid and uniform dissolution
- Ready-to-use seasoning that saves time
Born from the fusion of unrefined sea salt and a bouquet of low-temperature dried herbs, our herb salt brings the freshness of a Mediterranean garden in a single pinch. Sprinkle it over juicy tomatoes, grilled fish, or sautéed potatoes: the mild salinity, enhanced by lemon thyme and resinous rosemary, highlights the naturalness of the products without covering it up. Easy to measure, it is a great replacement for the classic salt shaker at picnics and in everyday cooking.
Each crystal contains more than 60 marine trace elements, while the herbs—dried below 40°C—preserve their essential oils. The result: a rounded , aromatic blend that reduces sodium intake by up to 25% without sacrificing flavor. Parsley adds a slightly sweet green note, oregano exudes a hint of warmth, and basil finishes the ensemble with a balsamic touch. This synergy enhances a raw vegetable salad as well as homemade bread dough, while simplifying preparation: no need to pull out four jars of different herbs.
Resealable 170g cardboard box, lightweight and 100% recyclable: protects the crystals from humidity, no unnecessary plastic.
How to use Herb Salt
- Season your grilled food just before serving to preserve the aromas.
- Add ½ tsp to the cooking water of the steamed vegetables.
- Mix with soft butter for an express spread.
- Close the box after use; store in a dry place.
Discover our exceptional salts
Composition (INCI) & Origin
Sodium Chloride (Himalayan crystal salt) 80%, Allium schoenoprasum leaf, Petroselinum crispum leaf, Foeniculum vulgare fruit, Origanum majorana leaf, Origanum vulgare leaf, Allium sativum bulb, Allium cepa bulb, Coriandrum sativum leaf, Apium graveolens var. dulce leaf, Hyssopus officinalis leaf, Thymus vulgaris leaf, from organic farming.
Tested according to ISO 16128: 20 volunteers validated its balanced taste.
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