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OVERVIEW:

Sel Gris Celtic Grey Sea Salt is hand harvested from the clay-lined salt ponds in the Guérande region of France, giving it a soft grey color and mineral-rich moisture. One of the most well-known gourmet French sea salts, Sel Gris has a crunchy texture that works well with grilled and braised meats, roasted potatoes and other root vegetables. Though iconic in French cuisine, the characteristic briny flavor pairs nicely with a wide variety of foods, from roasted nuts to stews and salads to cookies, and is one of the most popular salts for topping homemade chocolate caramels. Sel Gris is a delicious, mineral-rich substitute for everyday table salt.

 

Sel Gris Brut: The large, hefty grains of Sel Gris Brut are perfect to throw in the pot for your seafood boil or brine. The coarse, irregular crystals are great to use as an herb or seasoning rub on grilled and roasted meats. Stir them into soups, stews and sauces for a rich, earthy flavor.

 

INGREDIENTS:

Sea Salt

ORIGIN:

France

WHAT'S COOKING:

Earl Grey Caramel Ice Cream with Fleur de Sel

Majestic Maple Gelato

Potato-steamed Vegetables

Thai Sweet Potato Bisque ~ Creamy Coconut Milk & Warm Spices

Wildly Interesting Wild Mushroom & Arugula Tart

Sel Gris Celtic Sea Salt, Coarse

SKU: 3006
$3.00Price
Quantity
  • Specific: No known precautions.


    General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

     

    For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

  • Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

     

    • Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
    • Herbs (basil, oregano, parsley): 1 to 2 years
    • Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
    • Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
    • Extracts: 4 years (except for vanilla, which will last forever)