Where to use Crazy salt
The delicate full flavours of this Crazy salt are perfect for seasoning your dishes or simply as a table salt to amaze your guests.
Use it in dry marinades, stocks, on grilled meat or in salads.
How to get the best from your Crazy salt
Our recipe ideas for Crazy salt:
· Crazy butter: add between 2 and 5 grammes of Crazy salt to your butter. Ideal for spreading on blinis with smoked salmon;
· Crazy marinated white fish: marinate your fish in the juice of 2 lemons with olive oil and a few pinches of Crazy salt for 4 to 5 hours, then cook on the barbeque;
· Crazy stock: add 3 pinches of Crazy salt to your stock for an original spicy twist;
· Crazy marinated beef: rub your meat with a mix of Crazy salt and olive oil and leave to marinate for 4 to 5 hours;
· Crazy baked potatoes: sprinkle a tablespoon of Crazy salt over your potatoes before baking in the oven;
· Crazy roast chicken: sprinkle your chicken with Crazy salt before roasting;
· Crazy grilled beef ribs: sprinkle your beef with a few pinches of Crazy salt just before serving and enjoy.
Grilled sea bass with Crazy salt
2 sea bass;
4 tablespoons Crazy salt.
Sprinkle the bottom of an oven-ready dish with 2 tablespoons of Crazy salt then place your sea bass on top. Then cover the fish with another layer of the remaining 2 tablespoons of Crazy salt and wet with water so that the salt forms a crust.
Roast in the oven for 35 minutes at 180°C and serve immediately with mashed potato or parsnip.
Crazy salt is for connoisseurs of subtle, spicy and delicate aromas
This mix brings together delicious sweet and savoury flavours. Crazy salt is slightly spicy, releasing mild herby and peppery aromas making it perfect for all your daily dishes.
What are the ingredients of Terre Exotique’s Crazy salt?
Crazy salt is a speciality from Guerande and Île de Ré off the West coast of France. It is also called “Devil’s salt” due to its bright red colour and its hot spiciness. Our recipe uses coarse sea salt from Île de Ré, paprika, rosemary, pink berries and Cayenne pepper. This spicy salt can be used in all your daily dishes. Use it as your secret ingredient to keep your guests guessing!
The coarse sea salt from Île de Ré is harvested by hand and gets its colour from the clay salt ponds.
Paprika, which is emblematic of the Zitava River region in Slovakia, gives the mix a gentle slightly sweet flavour and its vibrant red colour.
Rosemary or Rosmarinus officinalis grows on bushes in the wild all around the Mediterranean. In Latin it is called Rosmarinus which means sea dew.
Pink berry or pepper pink was called Bourbon Pepper in the 17th century. Pink berry is the fruit of the Schinus terebinthifolia which grows in la Reunion, and releases sweet and peppery flavours. These berries are sorted by local Malagasy women, who only choose the reddest and ripest berries for their strong aromatic flavours.
Cayenne pepper is also called Pili-pili, and is one of the hottest chillies in the world. It is harvested in Uganda. Its scientific name is Capsicum frutescens and it is part of the Solanaceae family.
The mysterious beginnings of Crazy salt
An island recipe
We don’t really know for sure where Crazy salt all started. We do know though that it was probably the salt workers in Île de Ré who created it and then it spread to Guerande. The salt workers, or salt farmers, harvest the salt from salty marshes. It is thought that the salt workers from Île de Ré started adding herbs and spices to their salt to diversify their wares and attract new customers.
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 213.9 kJ / 51.2 kcal
VN Matière grasse (fat) : 2.3 g
Dont acide gras saturés (of which saturated fat) : 0.6 g
VN Glucides (carbohydrate) : 5.1 g
Dont sucres (of which sugars) : 1.1 g
VN Protéines (protein) : 1.3 g
Vn Sel (salt) : 79.2 g
|Ingredients||salt from île de Ré, paprika, rosemary, pink berry, Cayenne chili|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|