GINGER GARLIC SEA SALT

Three ingredients – that's all it takes: sea salt, garlic and our premium ginger from Nigeria. The salt is obtained from seawater that evaporates in the sun in shallow pools – what remains are the crystals. The ginger and garlic are added dried and ground, so that they pass their aroma on to the salt instead of making it damp. We do the mixing in-house, and as with all our spices, everything is sorted by hand beforehand. No anti-caking agents, no flow agents, no fillers – just the three ingredients listed on the tin.

The first thing you taste is the garlic: rounded, slightly roasty, not overpowering. Behind it comes the ginger, with a citrusy freshness and a pleasant warmth that lingers in the mouth. The sea salt holds the two together and makes sure the flavors make their way into the food instead of just sitting on top. The result is a seasoning salt with character that still goes with almost everything – bold enough to carry a dish, and mild enough that kids will happily eat along.

Anywhere you would normally use salt – just with more flavor. On steak, chicken and lamb chops, on salmon and shrimp. Over roasted vegetables, potato wedges, fried potatoes, fries and roasted carrots. In stir-fried vegetables, fried noodles, rice skillets, risotto and soups. As a quick marinade with a little oil, in herb butter, in quark and yogurt dips, in salad dressing, over scrambled eggs, avocado toast, tomatoes with mozzarella or fresh popcorn. Practical tip: add it only toward the end of the cooking time or sprinkle it on right before serving – dried garlic quickly turns bitter in very hot fat, and this way the ginger stays at its freshest.

A whole garlic clove smells of almost nothing. The typical scent only develops once the cells are damaged – by cutting, pressing or, indeed, grinding. Something similar happens to ginger when it is dried: the sharp, biting heat of the fresh root turns into a rounder, warmer spiciness. That's why ground ginger doesn't taste like freshly grated ginger – it's a spice in its own right, with its own signature. And the salt? It's the reason you can taste the two so clearly in the first place: salt is what makes the flavors in food perceptible. That's exactly why this combination of three ingredients works so well – each one has its job.