The green berries of the peppercorn vine ripen into yellow, and then into red. Read our article on varietal peppercorns. Photo courtesy of MorgueFile.

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Salts, Seasonings, Herbs & Spices

Spice It Up!

When trading up to better-tasting and better-for-you foods, seasonings make a huge difference. Even everyday table salt should be replaced by truly flavorful sea salts that make a difference. Check our our Glossary of Salts, below, to make their acquaintance. If you love sushi, you’ll be amazed at the difference real wasabi makes. As we come across seasonings that make a difference, we’ll share them here with you. If you’d like to tell us about a favorite gourmet seasoning, click on the link.

Articles

Reviews

A Brief History of Salt
June 2006
Antioxidant Spices
July 2008
Checking Spices For Freshness
January 2007
Garnish Glamour: Sweet & Savory
Garnishes
November 2005
Flavor Trends 2008: Cutting-Edge
Spice Pairings & Recipes
January 2008
Hot Chile Peppers: All About Scoville
Units, and A Chile Pepper Glossary
October 2005
Salt Glossary
September 2005
Umami: The Fifth Taste
September 2006
Wasabi Recipes
October 2005

Amore Seasoning Paste
June 2008
Artisan Salts From Ritrovo:
Casina Rossa & Volterra
June 2007
Balinese Long Pepper
October 2005
Garlic Valley Farms Garlic Juice
January 2006
Gourmet Soy Sauce
January 2006
Pinch Plus Organic Herbs & Spices
May 2007
Real Wasabi (Top Pick)
October 2005
SAVU Smoker Bags (Top Pick)
July 2008
Seasoned Skewers (Top Pick)
August 2006
Tabasco Pepper Sauces: Five
Varieties
March 2007
Varietal Peppercorns &
Peppercorn Glossary (Top Pick)
February 2007
Victoria Gourmet Sea Salts
September 2005

Nibble Tip

Bid adieu to one of food’s icons, the Morton Salt Girl, whose iodized salt is too salty; and accent your food with the far more vivid flavors of sea salts. There are dozens: each has its own flavor and beauty. Some of our favorites are grey Celtic salt, coral-hued Hawaiian sea salt (mellower than the others), beige and ochre smoked sea salts, and Himalayan pink salt. Each can be found under different brand names. Sea salts are not refined like table salts, and contain traces of iron, magnesium, calcium, potassium, manganese, zinc and iodine. One other switch: the grains are generally too large for most salt shakers, so you have to start using pinches from salt dishes, like great-grandma did. It’s hardly a sacrifice: it makes it all the more a gourmet experience, and you’ll notice flavors in your food you never saw before.

“Sandbox” salt cellars are available at
SaltTraders.com.