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Cyprus Smoked Salt

Excellent addition to marinades when ground together
with different types of peppercorns. 

Cyprus Smoked Salt

Smoked Cyprus Salt combines the flavors of sea salt and smoking for a distinctive taste that perfectly complements grilled meats. 

This unique flavor comes from the long smoking process over red oak according to the traditional methods used by Indians. 

Once harvested, the salt is drained and left to dry naturally until all sea moisture has evaporated so that crystals begin to form. It s then heated gently to gain its smoked flavor. The process can take up to two years. 

Cyprus Smoked Salt is a fine finishing salt, which means it is not used during cooking but at the end. Sprinkle over a T-bone steak or salmon fillet just before cooking or grind over a salad. 
meat, fish, pasta, vegetables, potatoes

Perk up even the simplest, most ordinary dish with Cyprus Smoked Salt. Chicken, chops and steaks, even barbecue sauce stand out when seasoned with the subtle smoky flavor of this special salt. Be creative and sprinkle over fries for a new flavor experience. Cyprus Smoked Salt also pairs well with fish like tuna and salmon. 
salt is like a gem? 

In the finest restaurants around the world, chefs experiment with salt which they treat as a spice according to its distinctive flavor and origin. Some chefs in the United States even bring salt to the table as if it were a gem. Indeed, it's an intriguing seasoning. 

(45 gr.)
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