How to Use Celery Sea Salt in Your Cooking?
This blend of Madagascar sea salt and celery powder perfectly enhances sweet potatoes, soup, cod fillet, roasted sea bass, lamb chops, or a simple tomato sauce!
Some Recipe Ideas for Using Celery Sea Salt
- - Grilled Salmon with Celery Sea Salt: Season salmon fillets with celery sea salt before grilling. Serve them with mango salsa for a combination of sweet and savory flavors;
- - Stuffed Zucchini Blossoms: Prepare a stuffing with goat cheese, fresh herbs, and celery sea salt. Fill the zucchini blossoms, then roast them in the oven;
- - Grilled Pork Chops with Celery: Season pork chops with celery sea salt before grilling. The subtle flavor of celery adds a delicious aromatic dimension to the grilled meat;
- - Oven-Roasted Potatoes: Cut potatoes into wedges, drizzle with olive oil, sprinkle with celery sea salt, and roast them in the oven until golden and crispy;
- - Grilled Vegetable Salad: Grill a variety of vegetables such as zucchini, bell peppers, and mushrooms, then season them with celery sea salt for a fragrant side salad;
- - Celery Risotto: Incorporate celery sea salt into a creamy celery root risotto. The combination of flavors adds an elegant touch to this classic dish.
The Aromas of Celery Sea Salt
The combination of sea salt, harvested from the surface of salt marshes, with the fresh and herbaceous notes of celery creates a harmonious marriage of flavors. The sea salt brings a subtle touch of salinity that naturally intensifies the aromas of celery, while celery adds a distinctive vegetal nuance. Together, they create a versatile seasoning that complements a variety of dishes, whether salads, seafood, or vegetable dishes.
The Ifaty Sea Salt, the Malagasy White Gold!
The crystals of Madagascar sea salt are born during the salt crystallization process, on the surface of the salt pans. A thin layer of white crystals forms during the evaporation of water, under the combined action of sun and wind. It is this fine film that the Malagasy salt worker delicately collects using a wooden rake. The quality of Madagascar sea salt depends on how it is harvested and the care taken by the salt worker during harvesting, drying, and storage at the edge of the pans. Sea salt is not harvested; it is gathered. The light and fine texture of sea salt allows it to better integrate into foods and dissolve more quickly. It is important to use it after cooking to preserve its unique properties.
The History of Sea Salt
The history of sea salt dates back over 8000 years, coinciding with the beginning of salt consumption. Due to its ability to preserve food, salt was considered a precious resource. The term "fleur de sel" (flower of salt) is said to have emerged among salt workers on the Atlantic coast, where its production began several centuries ago. This term was introduced by salt merchants to highlight the exceptional quality of this product, carefully harvested from the surface of the water.
|VN Energie pour 100 g (energy for 100g) : 0 kJ / 0 kcal
VN Matière grasse (fat) : 0 g
Dont acide gras saturés (of which saturated fat) : 0 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : 97 g
|fleur de sel, CELERY (6.25%).
|Céleri / Celery
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.