Our Fleur de Sel is hand-harvested off the French coast and is considered by professionals to be the best salt to use as a finishing salt. The large flat crystals do not dissolve quickly leading to a pleasing crunch and burst of salty flavor. Because it is harvested naturally from the sea and is usually not refined, Fleur de Sel has more mineral complexity than common table salt.
We use Fleur de Sel in these Blends:
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Recipe by Mike Grosh - North Market Spices Staff Ingredients 4 LB Chicken Thigh (skin-on, bone-in optional) 4 tbsp Vegetable Base (We use the Better than Bouillon brand) 2 oz Qorma Masala 12 oz Golden Raisins 8 oz Cashew Butter 12 oz Greek Yogurt Optional ***(3 tsp KB Gunslinger) spicy boi remix*** ***a little bit of Tandoori Masala can be added too*** Procedure Preheat oven to 375 F In a...
The word “potlatch” is derived from the Pacific Northwest Native American dialect. Translated, it means giving. In practice, a potlatch is a gift-giving feast. There are many variants of the potlatch seasoning; ours forgoes the sugar for a more savory blend. A quick, easy, tasty, and nutritious meal is quickly made with Salmon and Potlatch seasoning. Recipe Ingredients: Salmon, we are big...
With St Patrick's Day less than a month away it's time to get started with the North Market Spices Corned Beef / Pastrami Kit. A lot of time and testing went into the creation of our blend to perfect the level of flavor and balance the salt. Many a brisket was sacrificed in our quest. We’ve come up with a recipe and technique that works time and time again. We source our beef briskets from...