Unrefined Salts Make for Flavorful Rubs
When cultivating salt appreciation, it helps to broaden your perspective of this timeless and most basic kitchen ingredient. For S.A.L.T. Sisters founder Charmane Skillen, “Salt is not a condiment but the world's most important ingredient”.
Skillen isn’t talking about the familiar mass produced table salt stuffed into shakers. This salt is refined…minerals extracted, crystals bleached leaving trace chemicals behind, and iodine combined with an anti-caking powder.
Contrast this with unrefined S.A.L.T. Sisters sea salt that's simply sun or kiln dried. The resulting taste is noticeably more distinct & delicate reflecting its trace origins like organic Nature et Progres certified Fleur de Sel and Sel Gris sea salts and natural slow-smoked Chardonnay Fumee' de Sel, Durango Hickory, Salish Northwest Red Adlerwood, and Yamika Applewood. Here's the best part, since it's in its natural mineral-packed state, our bodies can more effectively break down and metabolize it.
Charmane’s passion for this basic yet flavorfully infinitesimal ingredient is inextricably tied to her strong family ties which just happened to inspire her company name. S.A.L.T Sisters represents an acronym for the first names of her four daughters: Sydney, Alexis, Lauren and Taylor. How's that for naming prowess?
Starting out by selling her unprocessed and unrefined sea salt at regional farmers markets in Goshen, Indiana, Charmane quickly expanded into seasoning rubs and natural herb blends as well as organic cane sugars and vanilla infusion kits. I tried out her rubs like Herbs de Provence and Flaming Fowl which incorporate top quality spices with these unrefined salts.
Beyond a salt epiphany, your palate will certainly never be fooled by second-rate seasonings again!
Coverage made possible by participating in a sponsored tasting.