create diverse flavours to enhance any food

Rosemary, Orange and Ginger Salt


Great for seasoning lamb and veal chops, roasted carrots and sweet potatoes

4 tbsp Maldon Rosemary Sea Salt

2m peeled root ginger, grated

Zest of one small orange

Pre heat oven to 50°C. Mix the ingredients together in a small roasting tin in a flat layer and dry it in the oven for 1 hour. Remove and cool, then store in an airtight container or storage jar until ready for use.





Creole Garlic Salt


This aromatic classic American southern style salt is lovely used to season all manner of grilled fish, shellfish and meat preparations. It is designed to excite your mouth, despite common perceptions, it is not hot.

3 tbsp Maldon Garlic and Rosemary Sea Salt

1 tbsp garlic powder

3 tbsp cayenne pepper

3 tbsp sweet paprika

1 tbsp ground white pepper

1 tbsp freshly ground black pepper

2 tbsp freshly picked thyme leaves

1 tbsp chopped fresh oregano leaves

Mix together in a bowl, store in a sealed container, ready for use.






Barbecue Smoked Beer Salt


Wonderful used to season barbecue meat such as pork, beef or sausages

600ml bottle smoked beer (or normal beer is fine)

4 tbsp Maldon Barbecue Sea Salt

1 tsp Maldon Smoked Sea Salt Flakes

Proceed as above using smoked beer in place of the wine and using both varieties of Maldon Sea Salt in the mix.




Barbecue Porcini Salt 


Wonderful for sprinkling over chargrilled porcini or other mushrooms, or meat and poultry.

4 tbsp Maldon Barbecue Sea Salt

2 tbsp dried porcini mushrooms

½ tsp picked thyme leaves

Place the dried porcini in a small blender, blitz quickly to a fine powder. Transfer to a bowl, add the Maldon Barbecue Sea Salt, thyme and mix well together. Store in an airtight container or storage jar until ready for use.






Smoked Salt and Black Pepper


A simple salt mixture made by the blending of traditional seasonings of salt and pepper. Truly delicious when sprinkled over crispy tempura fried calamari or prawns.

4 tbsp. Maldon smoked sea salt flakes

1 tsp coarsely ground black peppercorns

Heat the pepper in a dry frying pan and lightly toast for 30 seconds, keeping them moving to prevent burning. Transfer to a mortar (or small coffee grinder), add the salt and pound it to a fine grain. Store in a sealed container or storage jar, ready for use.