Herb & spice salts

Herb salt and spiced salt, full seasoning from a pinch

Herb salt and spiced salt combine natural salt with herbs, blossoms, spices, or truffles. A single pinch seasons an entire dish – with no flavor enhancers and no anti-caking agents. Here you will find 28 flavored salts from eight artisanal producers across six countries.

Herb salt is the oldest kitchen duo in the world: salt preserves what the garden yields and carries its aroma into every dish. In this category, there are 28 varieties from eight producers – from wild garlic salt from Guérande and stone pine salt from the Alps to truffle salt from Piedmont.

From wild garlic in spring to stone pine in winter

Good wild garlic salt tastes like spring, like garlic without the heaviness – ours is blended by the salt farmers at L'Atelier du Sel in Guérande right on the Atlantic, based on their sea salt with 150 grams per bag. The Austrian producer Essenz der Alpen fills their herb, blossom, and stone pine salts into handy ceramic pots containing 80 to 100 grams.

Added to this are snack salt, birthday salt, and festive salt – small characters whose names reveal when they belong on the table. Spicy, floral, and resinous-fresh all at once: the Alps have more to offer in terms of flavor than people give them credit for.

Incidentally, wild garlic is only in season from March to May – preserved in herb salt, it accompanies you through all twelve months. That was always the point: salt holds on to what would otherwise vanish, something our grandmothers already knew.

Truffles from Alba, licorice from Iceland, lemon from Koblenz

The range of spiced salts extends from subtle to unconventional. TartufLanghe, based in Alba since 1968, mixes black and white truffles into sea salt – 90 grams is enough for many plates of pasta. Saltverk from Iceland produces licorice, seaweed, and thyme salt using geothermal energy.

Pfeffersack und Soehne from Koblenz fills lemon salt and rose salt into beautiful 80-gram ceramic jars, and from the Altes Gewürzamt of two-star chef Ingo Holland in Klingenberg am Main come tomato salt and the Poivres Rares spiced salt. Eight signatures, one principle – good salt, real ingredients, no shortcuts.

Nordur from Iceland is also involved: the blueberry salt in the metal tin turns a delicate pink and tastes salty at first, then quietly fruity. A spiced salt that no one expects – and precisely why it sparks conversation on any cheese board.

A pinch replaces half the spice rack

Herb salt is the world's fastest seasoning: it goes on a boiled egg, on buttered bread, over roasted vegetables, or in a salad dressing, all without any chopping or grinding. BBQ salt is used in summer on everything from the grill, while rose salt elevates desserts and light sauces. A herb salt on a breakfast egg is also the quickest way to improve a morning – give it a try.

Lemon salt belongs on fried fish and in summer salads, stone pine salt with game, and garlic salt on a snack platter – every spiced salt has its favorite dishes, and it is worth finding them.

Our tip: add truffle salt to pasta, risotto, or scrambled eggs only after cooking, as heat dissipates the aroma. Those who prefer it purist will find the counterpart in pure sea salt, and smoky seasoning awaits in smoked salt. That is how a pinch turns into a recommendation – taste your way through!