Citrus combined with organic basil, orange & lemon peel, and fluffy Murray River Salt. This blend shines on juicy watermelon, poached lobster or crab, in minestrone soup, or on grilled salmon.
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The secret to tangy citrus flavor aligned with lemon myrtle, a rainforest spice from Australia.
As a base for this exquisite meritage of citrus and basil, we picked an equally beautiful pair of salts with crisp fleur de sel and Murray River salt. The delicate salinity of these unrefined salts matches note-for-note with the flavors of citrus and basil to create an unbelievably versatile blend. Our Citrus Basil is particularly well suited for almost any seafood application, including on grilled salmon or mixed into crab cakes. Citrus Basil can also be used as a culinary-tool to tease out delicate flavors, such as the gentle and oft forgotten sour-notes found in late summer apples or the rich sweetness of a ripe avocado. Use to rim a margarita glass, or coat a slice of lime for a flavorful follow-up to a shot of premium resposada tequila.
Posted by Diane on February 18, 2010
This salt is fabulous on any root vegetable--try it on sweet potatoes, baked potatoes, butternut squash, etc. Fabulous!
Posted by Brad - Ohio on February 8, 2010
I read that this could be used on watermelon so I thought about giving it a try in a cherry, orange, blackberry smoothie. I was surprised! It added a strange, but good flavor to the smoothie. It is hard to describe but I like it.
Posted by Dr C on August 18, 2009
This blend made my grilled fresh salmon the talk of my dinner. Our guests kept asking about the secret ingredient. I finally revealed that it was the citrus-basil blend.
Posted by Geoff R. on June 27, 2009
I absolutely love this salt! It has such an amazing taste. The citrus and basil mixed with the flakey salt from murray river is a perfect mix. Highly recommended for those who like a citrusy taste.