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Sea Salts of the World Giveaway

This giveaway includes 12 sea salts from around thwe world and a Himalayan Salt plank.

This giveaway includes 12 sea salts from around thwe world and a Himalayan Salt plank.

3/21: THANK YOU TO ALL WHO PARTICIPATED! You guys gave some really great ideas for using these salts and it was tough to pick just one person, but I’m going to choose Kristie Edwards, a newby griller who plans on taking the grill over from her husband, who will feel empowered all sumer long to grill with these salts. She mentioned using the Genmaicha salt on a miso-teriyaki glazed Salmon filet. Yum! Congrats Kristie!


Im so in love with this giveaway!! You may have seen my post on making your own finishing salts, but you can’t recreate the flavors of sea salts from various parts of the globe. Each salt is indicative of the geography it comes from, giving the dish you use it on an exotic finish that will blow your mind with each bite. I first got into artisanal salts when I went to the Spice Quarter in Ft Lauderdale, who has a selection of over 400 rubs, spices, global sea salts and finishing salts, aged balsamic and olive oils – it’s like a trip to Disneyland for foodies. And they ship!

Giveaway includes:  “Baker’s Dozen Sea Salts of The World Set” – 12 Sea Salt Sampler Pouches & 5lb. Himalayan Grilling Salt Slab, $75 Retail Value.
How to win?
Please leave a comment on my blog on how you intend to use these salts. And, please like the Spice Quarters facebook page. I will announce the winner this Friday, March 21st. For shipping purposes, winners must be in the USA. Good luck!
A guide on each sea salt included in the giveaway, starting with the 12 o clock position.

A guide on each sea salt included in the giveaway, starting with the 12 o clock position.


12 o’clock: Afar African Perfect Pearls (Djbouti) –  Natural salt pearls formed by the surf off the coast of Africa, these pearls can be used in a grinder or pestle to sprinkle in place of Kosher salt.
1 o’clock: Andes Coarse Salt (Peru) - Harvested from springs 10,000 feet above sea level gives this a strong saltiness that is a great for seasoning.
2 o’clock: Murray River (Australia) – The subtlest of all salts this is the perfect flake salt for chocolates or anywhere a mild salinity is preferred; it’s delicate peach color emanates from good algae that co-mingles from the harvesting riverbeds.

3 o’clock: Kala Namak Black Salt (India) – It’s high sulfur content makes this salt naturally taste like eggs and enhances any such dish including them like omelettes, curries, hollandaise/bernaise sauces, creme brulees and deviled eggs.4 o’clock: Himalayan Coarse Pink Salt (Pakistan) – Local weather, erosion and water leached essential minerals into the buried salt, imparting minerals color and taste good for any application.5 o’clock: Alaea Clay Red Salt (Hawaii) – Extracted from veins between layers of lava rock, purified clay is refined then bonded with white Hawaiian sea salt used to season and preserve/roast meats and fish.

6 o’clock: Espresso Infused Salt (USA) – A delicious addition to chocolates and desserts, it is also perfect for steak, eggs, pork and any sauce flavored with cognac, nutmeg, star anise, vanilla, cherry, nuts, berries.

7 o’clock: Alderwood Smoked Salt (Oregon) – Red Alderwood has been used to create an authentic, clean smoke flavor in the Pacific salt used to impart a BBQ flavor without your food ever touching the grill; use on salmon, other meats and sauces.

8 o’clock: Genmaicha Toasted Tea Salt (Japan) –  Green tea and roasted brown rice combines with Aguni sea salt to make a “popcorn” flavored salt perfect on anything you want to add extra umami (meatiness) flavor.
9 o’clock: Citrus Flake Salt (Cypress) – 100% natural with a lemon flavor, the production process can take up to two years to form these delicate pyramid crystals perfect for fish and grilled vegeatables or on the rim of a Margarita glass.
10 o’clock: Guerande Grey Sel Gris (France) – The pure and unprocessed subtle grey color comes from rain disturbing the clay at the bottom of the Brittany salt ponds which produces a pleasant damp salt that is particularly perfect with seafood, steaks or all things French-inspired.
Himalayan Salt Plank- great for grilling or chilled for sushi.

Himalayan Salt Plank- great for grilling or chilled for sushi.

11 o’clock: Black Lava Salt (Hawaii) – Naturally enriched with activated charcoal to be used only as a finishing salt, where its robust flavor pairs well with all types of seafood, pork and vegetables.

Himalayan Grilling Salt Slab – Perfect for seasoning food while it cooks whether it is on the grill or in the oven; can be used ice cold as a seasoning platter for carpaccio, sushi or crudite.
All these salts and more including gourmet gifts, gift certificates, wedding favors of aged balsamics, extra virgin olive oils, 400 different spices, herbs and rubs are available in-store or online at The Spice Quarter located at 1044 E. Oakland Park Blvd. Ft. Lauderdale, FL 33334.  Feel free to inquire about their entire selection at (954) 652-1025.”

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45 Responses to Sea Salts of the World Giveaway

  1. Christopher Sorel March 18, 2014 at 6:52 am #

    STEAKS yes plenty of them as summer I hope will get here and the snow will go. Also how about on some chicken and pork as well. Love salt and the way different one can bring out a great flavor in meat or veggies. like Spice Quarters facebook page.

  2. Shane Greer March 18, 2014 at 7:15 am #

    HOLY SMOKES! This would be an amazing accoutrement for many ancillary dishes at my BBQ contests! The options are endless.I would be truly greatful to add tihs collection of ingredients to my BBQ arsenal. Thanks for introducing me to The Spice Quarter. Their products look wonderful.

  3. Debbie Lind March 18, 2014 at 7:17 am #

    We grill alot so i would use it on steaks , chicken and pork. Awesome giveaway thanks

  4. Debbie Lind March 18, 2014 at 7:24 am #

    Wow these look awesome! i would use it on chicken , pork and beef. We grill all the time. Thanks for ding this giveaway and introducing us to The Spice Quarter.

  5. Jenn March 18, 2014 at 7:25 am #

    What a great giveaway!! I would definitely use these on steaks and pork… and pretty much everything!!! :) Going over to like Spice Quarters facebook page now!

  6. Tracy Wells March 18, 2014 at 7:30 am #

    I’m a salt nut. I’m intrigued and buy different ones to try all the time but to have that variety would be great.

  7. Debbie Lind March 18, 2014 at 7:35 am #

    Awesome giveaway thanks for introducing the Spice Quarter to us. I would use it on pork, chicken and beef.

  8. Angie March 18, 2014 at 7:36 am #

    What fun the taste buds would have with these little beauties! The flavor of grilled meats, veggies, seafood….even dessert would be amplified.

  9. Debbie Lind March 18, 2014 at 7:42 am #

    Awesome thanks for introducing the Spice Quarters to us. I would use these salts on pork, chicken and beef because we grill all the time!

  10. Cherie March 18, 2014 at 7:55 am #

    What a fun way to “travel the world” from my little corner of Tennessee!

  11. Rebecca@A Dusting of Sugar March 18, 2014 at 8:08 am #

    Wow, I am so intrigued by this giveaway. I would love to incorporate some of these salts into baked goods!

  12. Rebecca@A Dusting of Sugar March 18, 2014 at 8:10 am #

    Aw man, my comment didn’t save. Anyway, I said I would love to incorporate some of these into baked goods/desserts!

  13. John Glover March 18, 2014 at 9:16 am #

    I would use these salts for my upcoming spring barbeque, using 12 o’clock: Afar African Perfect Pearls in my rub for my brisket in place of kosher salt, using the 1 o’clock: Andes Coarse Salt in the rub for my pork shoulder, using the 2 o’clock: Murray River on my chocolate covered caramel treats as a topper, using the 3 o’clock: Kala Namak Black Salt in my deviled eggs with jalapeno, using Pink Salt to season the grilled veggie kabobs, using the Red Salt on my salt and pepper steaks, using the 6 o’clock: Espresso Infused Salt to make a barbeque sauce like nothing they have ever tasted, using the 7 o’clock: Alderwood Smoked Salt to season salmon that I would cook on the Himalayan Grilling Salt Slab, using the 8 o’clock: Genmaicha Toasted Tea Salt in the salsa i would make, using the 9 o’clock: Citrus Flake Salt to go around the rim of glasses where I would serve ginger-limeade, using the 10 o’clock: Guerande Grey Sel Gris to season the ground round sliders, and using the 11 o’clock: Black Lava Salt on top of my version of “Memphis dry rub” ribs.

  14. Robyn March 18, 2014 at 9:35 am #

    Sounds like a great use of these salts John! :)

  15. SoRefined March 18, 2014 at 10:32 am #

    I don’t know what I would do with each and every one, but kala namak is amazing on rice, especially with toasted turmeric, paprika and cinnamon. A little sprinkle of espresso salt on coffee or chocolate ice cream really elevates it. Citrus and smoked salts would be wonderful on fish.

  16. Robyn March 18, 2014 at 10:55 am #

    I love the idea of espresso salt on icecream! Great idea!~

  17. Katie March 18, 2014 at 11:13 am #

    Experimenting..it’s the best :)

  18. Sean March 18, 2014 at 12:29 pm #

    I’ve used smoked salt and the Himalayan pink salt and LOVE them both. The variety would be amazing to add to my spice rack. I would love some of the flavors to blend into my BBQ dry rub.

  19. smokeindaeye March 18, 2014 at 12:34 pm #

    I would cold smoke chocolate and create citrus salted chocolate chip cookies.citrus flake salt.

  20. nmbobblehead March 18, 2014 at 12:58 pm #

    In rubs for numerous grilled and cast iron recipes. Can taste the variety now!

  21. Robyn March 18, 2014 at 2:23 pm #

    i love cooking in cast iron! It is my absolute favorite!

  22. Kristi Edwards March 19, 2014 at 8:43 am #

    I don’t know, but the possibilities are endless and exciting. I’m just starting my grilling journey, and will be taking over the back deck soon (but I haven’t told husband yet.) A wonderful pork roast with a smoky black lava finishing salt might make it easier for him. For me, the Genmaicha atop a miso-teriyaki salmon filet sounds like it would be wonderful. I’d love to try.

  23. Becky @ A Calculated Whisk March 19, 2014 at 9:07 am #

    I would love to try searing scallops on the salt block!

  24. Robyn March 19, 2014 at 9:50 am #

    Becky, I’ve done that before, they turned out awesome!

  25. Robyn March 19, 2014 at 9:50 am #

    Great pairing ideas here Kristi! Very creative!

  26. Laura G March 19, 2014 at 11:21 am #

    Tofu! We have been cooking with tofu more and more, and these sea salts would help us spice up our repertoire. We are always looking for new ways to make tofu fun and exciting – from spicy to sweet, we would love to incorporate these fabulous salts into our healthy and vegetarian diet!

  27. Joan Axthelm March 19, 2014 at 11:59 am #

    1. Afar African Perfect Pearls (Djbouti) – ground up and sprinkled on my steamed veggies
    2. Andes Coarse Salt (Peru) – in my spaghetti sauce recipe – strong salt – a lot goes a long way.
    3. Murray River (Australia) – Dark chocolate tiles with Murray River salt sprinkled on top
    4. Kala Namak Black Salt (India) –when I make omelettes for dinner
    5. Himalayan Coarse Pink Salt (Pakistan) – in my balsamic vinegar marinade for Pork Tenderloin
    6. Alaea Clay Red Salt (Hawaii) – rubbed on the beef prior to roasting
    7. Espresso Infused Salt (USA) – Expresso infused salt – on my morning eggs
    8. Alderwood Smoked Salt (Oregon) – oven baked salmon to get a smokey grill taste without the grill
    9. Genmaicha Toasted Tea Salt (Japan) – on grilled steak
    10. Citrus Flake Salt (Cypress) – On my grilled Talipia – mixed with a little olive oil and fresh ground pepper
    11. Guerande Grey Sel Gris (France) – with seared scallops in a lemon butter sauce
    12. Black Lava Salt (Hawaii) – as a finishing salt on my pork chops
    13. Himalayan Grilling Salt Slab– with my fresh cut up veggies – a staple in my fridge as I am always on a diet!

  28. Robyn March 19, 2014 at 12:05 pm #

    lots of good ideas here Joan!

  29. Pam Thompson March 19, 2014 at 12:29 pm #

    Love the Citrus Flake Salt and Hickory Salt.

  30. Ali Vyain March 19, 2014 at 1:20 pm #

    It would be so great to have these salts. One of my biggest hobbies is to cook with my boyfriend (he is the master chef between the two of us). His favorite meal of the day is breakfast and he is always making his own seasonings for our eggs in the morning. For Christmas I got him a portable grill. Since then, we have been creating lots of seasonings and rubs for chicken, ground turkey, and fresh seafood from our local butcher shop. I also have tried the vanilla sea salt from Spice Quarter a long time ago, and we used that over vanilla ice cream with fresh brewed espresso. We love to experiment with recipes almost every day, and would get so much use out of these salts. It is one of our greatest bonding moments to cook together, and we could have so much fun with a variety of salts to add to our creations. We even have our own hashtag on Instagram so we can look back at all the things we’ve made together. I’d say we’d use the salts most on eggs and omelets in the morning, chicken, steaks, pork chops, veggie stir fries, homemade french fries and potato chips, and homemade sauces and marinades. We are in graduate school and don’t always have the money to splurge on additions to our cooking inventory, but when we are able to, I can tell you that we take great enjoyment from it. We would be honored to win this giveaway!

  31. Erika D March 19, 2014 at 2:39 pm #

    I would use these on so many things. The citrus one sounds great on margaritas, or even on top of my margarita cupcakes. Use the slab for some fish on the grill. Love the Spice Quarter, Paul makes it such a great experience every time I go there!

  32. Ellen M March 19, 2014 at 2:58 pm #

    Most definitely on the grill! Chicken and pork and veggies too!

  33. Renee Quinn aka Burger Belle March 19, 2014 at 3:27 pm #

    I love salt. Yes, I am not afraid to say it. Used properly, sea salts can enhance most dishes. If I were to win these amazing salts, I would immediately grind the Afar African Perfect Pearls as us as my every day salt. The Andes Coarse Salt would be perfect topping for my garlic infused hand cut French Fries. The Murray River is just the right taste for my salted caramel crème beer nuggets. The wickedly good Black Salt would stand up to the spiciness of my Red Curry Chicken Masala. A favorite, Himalayan Coarse Pink Salt, is the perfect salty addition to my very Cheddar Bacon Crispy Potato Skins. On to dinner, the Alaea Clay Red Salt will sparkle as I serve succulent Guinness braised short ribs. A favorite dessert, I would top my dark chocolate dipped Tiramisu Biscotti with Espresso Infused Salt. Get the smoker out and use Alderwood Smoked Salt on fresh salmon, YUM! A favorite snack is my friend Lobster & Crab cheddar Popcorn, enhanced with the Genmaicha Toasted Tea Salt. Libation time! Rim my glass with Citrus Flake Salt for my Herradura Lime & Pomegranate Margarita. Get grilling, the
    Guerande Grey Sel Gris is the perfect finish to my Kona Crusted Cowboy steak and a pinch of Black Lava Salt for the chipotle pulled Pork with Red Rice & Beans. My favorite serving dish (I have one and would love another!) is the Himalayan Grilling Salt Slab — a must for any kitchen. What a wonderful opportunity for any home cook (or pro!). Spice Quarter has an amazing selection and the best recommendations. Let the adventure begin! RKQ

  34. Robyn March 19, 2014 at 3:29 pm #

    Renee, your ideas are making me super hungry. Sounds like you are a wonderful cook!! You are a contributor for Burger Beast? Love it!

  35. Renee Quinn aka Burger Belle March 19, 2014 at 3:35 pm #

    Yes Robyn, I retired from the corporate world and started my own strategic planning business. I love to cook and talk about cooking! Really like your blog and will start following!

  36. Gary Spitnale March 19, 2014 at 7:03 pm #

    I have seen this Display and enjoyed the many salts of the world..I would bring them to my college to educate to the Culinary students to educate them on there variety of different taste and uses as most students would never have access to these kinds of salts and fragrances. Looks Divine..

  37. Samantha March 19, 2014 at 9:51 pm #

    Gosh I feel like I’ve been in the dark ages, I’ve used Pink salt and thought that was pretty out there lol….and now all of these….it just opens up so many possibilities, I love grilling and most recently smoking meats now that we started eating Paleo, it would be interesting to try different salts in the smoker, especially with salmon.

  38. Robyn March 20, 2014 at 6:07 am #

    HI Gary-
    where do you teach? Very cool!!

  39. Robyn March 20, 2014 at 6:07 am #

    Samantha- very cool you are getting into grilling and paleo. I have a ton of paleo friendly recipes on my site.

  40. Candy March 20, 2014 at 8:24 am #

    I never knew there were so many kinds of salt! If I win, I plan on using them as in dishes for Easter. We have a few salt lovers in my family that would get a kick out of trying them all. And maybe I’d seek a little of that tea salt on my popcorn too :)

  41. Cathy Cirillo March 20, 2014 at 8:45 am #

    So happy that this store is so close to my house now! I have discovered a whole new way to prepare fish, chicken and fish through spices! Loving the small sample sizes. When I find a flavor I love…….. I spread the word… as well as the flavor!

  42. Cathy Cirillo March 20, 2014 at 8:55 am #

    Loving all the great ideas….. I have a whole new cooking experience since being exposed to all these spices! Love the sample sizes available in the store.

  43. Annette March 20, 2014 at 1:25 pm #

    Now that Spring’s here I’ll be doing a lot of grilling and these salts will add different flavors to my meats and veggies.

  44. Debbie DeNeese March 20, 2014 at 8:38 pm #

    I’d SO want to try your Espresso Infused Salt in all manner of low and slow pork, as well as grilled pork dishes…should add such a mellow and layered flavor…SALT ME! LOL

  45. Robyn March 21, 2014 at 1:30 pm #

    ALI, I am loving your ideas!

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