Nirmala’s Kitchen has embarked on a new chapter â invigorating your pantry and enlivening your palate with sea salts fused with exotic spices and teas. The new line was featured at the Fancy Food Show, Jan. 23-25 in San Francisco.Nirmala has traveled to salt ponds and spice plantations throughout the world to bring you the finest salts fused with the native flavors of their region. The new collection includes:
- Guérande Fleur De Sel with Piment d'Espelette. This “caviar of sea salts” is fused with rare chilies, “Piment d’ Espelette” from the town of Espelette in the Basque region of France. The chilies have earned the distinctive AOC (Appellation d’Origine Contrôlée) which enforces strict rules of production and place of origin for this rare chili. The coarse grain of the salt imparts a dramatic crunch and the chili provides a burst of mild heat to flavor any gourmet meal.
- Japanese Sea Salt with Matcha. The rare and pure white “Jewel of the Ocean” from Oshimia Island is fused with Matcha, the precious, handpicked, high grade Japanese green tea powder. Packed with antioxidants, the subtle effect of this blend is perfect for sushi, soups, seafood, baking, or as a finishing salt.
- Australian Pink Salt Flakes with Bush Tomato. Harvested from the Murray River and fed by water coming from the snowy Australian Alps, these delicate pink salt flakes are fused with native bush tomatoes the Aborigines have been using for thousands of years. These mouth-watering snowflakes add an extraordinary zest to roasts or savory dishes.
