Sea salt with rosemary

Sea salt with rosemary. Coarse seasoning salt for roasted vegetables, roasts, and focaccia.

The Casale Paradiso sea salt with rosemary is a coarse seasoning salt with dried rosemary, known in Italy as Sale marino al rosmarino. The ratio is 95 parts sea salt to 5 parts herbs. No fine table salt, no herbal blend with fillers. Contents: 200 g.

Casale Paradiso sea salt with rosemary is an herbal salt from the Abruzzi that salts and seasons in a single step. Fresh rosemary is rarely ready when the potatoes are already in the oven. A bunch from the market wilts in the refrigerator before it is used up. Here, the needles are dried and already mixed with the salt in the right ratio.

Resinous herbal note on clear sea salt

When you open the bag, it smells resinous and spicy, with a hint of pine needles. On the palate, the salt is noticeable first, followed by the tart, slightly bitter herbal note of the rosemary. The coarse crystals dissolve slowly and release their flavor step by step.

With five percent rosemary, salt remains clearly the main ingredient. If you are looking for an herbal seasoning to use without any salt, this product is not suitable. It is also not suitable for delicate fish such as poached sole, because the rosemary overpowers the subtle natural flavor.

From the baking tray to the barbecue marinade

Rosemary salt is most noticeable with anything roasted in the oven. One level teaspoon, around 5 g, seasons a portion of roasted vegetables or halved new potatoes with olive oil. Rub lamb chops, roast chicken, or roast pork with it before cooking.

Focaccia gets a fragrant surface if you press the salt into the dimples of the dough before baking. In a marinade of olive oil, garlic, and lemon, it seasons grilled vegetables and chicken skewers. Sprinkled over a slice of toasted white bread with olive oil, it becomes a quick appetizer.

For rosemary butter, knead soft butter with a pinch of the salt and some grated lemon zest. Chilled, it pairs well with steak, baked potatoes, or fresh bread. If you need a finer grain, briefly crush the crystals in a mortar.

From experience: Do not add the salt to the pasta or potato water. There, it dissolves completely, and the rosemary releases its aroma unused into the cooking water. For salads, mozzarella, and tomato dishes, it is better to use the fruity tomato salt from the same house.

An old principle from a family business in Chieti

The salt is made by Casale Paradiso. It was founded in 1994 by Nicola Mammarella, and the headquarters are still located in Chieti Scalo. The family business in the Abruzzi produces not only salts but also risotto mixes and pasta seasonings.

Rosemary grows wild in the Mediterranean macchia, the evergreen scrubland of the coastal slopes. Seasoning salts have been part of Italian home cooking for generations. Salt and dried herbs complement each other well because both can be stored dry and retain their flavor for a long time. Coarse sea salt has a practical advantage over fine table salt. Its crystals melt more slowly and create noticeable salt points on a crust.

The mixing ratio of 95 to 5 is strictly defined. You do not have to weigh anything out and get the same flavor with every pinch. No artificial flavors are used; according to the manufacturer, the salt is vegan and gluten-free. Keep the bag tightly closed in a dry place, and the contents will remain free-flowing.

A supply for the Sunday roast and as a gift

A rosemary bush on the balcony provides fresh needles, but not every kitchen has one within reach. The bag, on the other hand, is always at hand in the spice rack all year round. This is especially evident with the Sunday roast, when the rosemary does not have to be picked and chopped first. With a good olive oil and a loaf of white bread, it becomes a small gift for friends who enjoy grilling or braising.

You can find more seasoning salts in the salts category, as well as risottos and pasta seasonings from the Mammarella family at Casale Paradiso.

A pinch on the baked potatoes, and the scent of rosemary fills the kitchen before the tray is even on the table.