Pure Sea Salt - Anything and everything, savory and sweet, benefits from a light dressing of our salt. Bring out flavors, add visual interest, and create wonderful textural appeal on any of your foods with this one. 

Herbes de Provence Salt - Great on roasted veggies and potatoes. Fantastic on a steak right off the grill — no need to salt before. Helps make roasted chicken taste like the French countryside.

Lemon Zest Salt - Seafood and veggies. The lemon brightens and the salt amps up flavors. 'Nuff said.

Dill & Fennel Salt- Bobby Flay's crew says to try this blend "sprinkled on roasted vegetables and in a Bloody Mary." Who are we to disagree? We also suggest trying it on fish. And sausage. And focaccia.

Merlot Wine Salt - Pairs well with grilled, roasted, braised, and cured meats and fish and earthy and full-bodied vegetables. We use this blend all the time on steak, grilled striped bass, mushrooms, beets, carrots, parsnips, fennel, and broccoli. The plum color adds a visual boost to white-colored foods like mozzarella and cauliflower. Also, a fun idea: scoop vanilla ice cream, drizzle with high-quality olive oil, then sprinkle with the Merlot Sea Salt — delicious!

Truffle Salt - We love this on roasted duck, adore it sprinkled on top of a light pasta — like pumpkin ravioli with brown butter sauce — and think this salt is perfect for making creamy scrambled eggs even more perfect. Oh yes, this salt blend is a must-have with popcorn!

Aleppo Pepper Salt - When our foods need a bit of spicing up, we reach for this blend. Tangy, not hot, this salt blend pairs perfectly with vegetables, seafood, and the rim of your cocktail glass. Think of hot honey carrots and chicken wings finished with a sprinkle of our Aleppo Pepper Salt.