Maldon salt, smoked salish, truffle salt... | Le Delas
Spécialités du sel de Maldon au salish fumé et au sel à la truffe
The ancient town of Maldon, on the shores of the Blackwater Estuary has been at the heart of salt production since Roman times. It is this location along with unique hand-drawn methods that gives this salt its distinctive texture. This smoked sea salt is naturally smoked over English oak using a method's perfected over generations since 1882. The distinctive shape of this pyramid crystals is typical of this trademark, celebrating the unique quality of this deeply smoky flakes. Their pronounced and Exciting taste contains the ideal balance of natural minerals, finishing dishes with a rich and sophisticated flavor.
This ready-to-use smoky blend offers a perfect balance of smoky and sweet pepper aromas and peppery and smoky flavors, enhanced by fleur de sel. For example, it spices up grilled meats (marinated or sprinkled after cooking), sautéed potatoes, your avocado toast or charcuterie specialties. It is a mix of 50% sun-dried Kampot fleur de sel with Kampot pepper and ground spices (smoked sweet long pepper and dried garlic). The spices are ground and packaged immediately to retain all the spicy aromas. The processing of our smoked blend is done locally in Cambodia, in a factory that meets high standards in terms of hygiene and food safety.
Smoked salt goes well with both meat and vegetables and fish. Indeed, its characteristic beech flavor offers powerful but balanced aromas that are suitable for many uses. Grills, marinades, seasoning or final touch, smoked salt punctuates the recipes with a slightly spicy signature.
A specialty from the Île de Ré, in the Bay of Biscay, crazy salt is a mix of grey, red, green, white pepper, paprika and coriander. Very aromatic and slightly spicy, Crazy Salt flavors broths, cooking waters or soups. It is also very popular on the grill and has a very nice effect as table salt.
The characteristic beech flavor of this smoked salt enhances meat dishes and grilled meats. Well-balanced, its powerful aromas stay in tune and enhance fresh, smoked or marinated fish, as well as vegetables. Smoked salt also adds a slightly spicy touch to certain sauces, dressings or dips.
Persian blue salt is harvested from Iranian salt mines and owes its color to a potassium ore that binds to the salt under the pressure of the rock. To its amazing color is added a surprising and characteristic flavor. Very salty at first, it then evolves, revealing spicy and even sweet notes. Persian blue salt is used like fleur de sel but does not contain iodine. It goes very well with fish, vegetables or meat, red in particular.
This salt with pyramid-shaped crystals is characterized by a pure, mineral and balanced taste, a crunchy and melting texture and a fine and aesthetic appearance. More iodized than fleur de sel, it also melts less quickly in the heat.
This Guérande IGP salt with summer truffle is the meeting between two exceptional products. It will only take a few crystals to perfume or give a festive air to all your preparations: risottos, baked potatoes, scrambled eggs, vegetable purees and even buttered popcorn!
The delicate and smoky flavor and the surprising gray-brown color of this salt are due to its fire-drying of red alder wood or hickory wood. This sea salt is harvested from Pacific waters in Washington State and takes its name from the Salish Indian tribes that originated in the state long before colonization. Its incredibly smoky scent is more subtle in the mouth than the nose, and its high salt content allows it to be used sparingly. Perfect for seasoning meats and grilled meats, it remains fine enough to accompany all your dishes, salads, fish, sauces, soups and spreads, and of course the traditional American breakfast!
The delicate and smoky flavor and the surprising gray-brown color of this salt are due to its fire-drying of red alder wood or hickory wood. This sea salt is harvested from Pacific waters in Washington State and takes its name from the Salish Indian tribes that originated in the state long before colonization. Its incredibly smoky scent is more subtle in the mouth than the nose, and its high salt content allows it to be used sparingly. Perfect for seasoning meats and grilled meats, it remains fine enough to accompany all your dishes, salads, fish, sauces, soups and spreads, and of course the traditional American breakfast!
This Korean sea salt is cooked in a bamboo stick for 3 days, which aims to purify the salt. The grains of salt are very fine and impregnated with the scent of bamboo. This salt is used like any other to season all dishes and salads.
A seasoning flavored with Espelette pepper, coming directly from the Basque Country, precisely dosed to give character to all types of dishes!
