Spice Islands Old Hickory Smoked Salt

Spice Islands Old Hickory Smoked Salt adds just the right note to a Fried Chicken Salad with hard boiled egg, grated parmesan, and croutons

Spice Islands® Old Hickory Smoked Salt is designed to add the flavor spark of an outdoor grill to savory dishes prepared in the kitchen. We welcome back this seasoning,  so famous in San Francisco and hard to find till now.

Fun Fact: Smoked salt dates back to the eighth and ninth centuries when Vikings evaporated seawater over wood fires, producing a salt imbued with a deep, smoky flavor.

Spice Islands Old Hickory Smoked Salt adds fresh highlight to the Smoked herring, baby heirloom tomatoes, grilled Brussel sprouts, mushroom and olive salad on mixed greens.

Spice Islands Old Hickory Smoked Salt adds a final outdoor grill spark to a Sun basket ribeye steak dish that already has raw ingredients delivered to the door

We loved making Hangtown Fry for Sunday brunch with Old Hickory Smoked Salt, which we couldn’t find until now. //localfoodeater.com/placerville-california-celebrates-hangtown-fry-food-history/

Spice Islands Old Hickory Smoked Salt deepens the flavors of the eggs and oysters in Hangtown Fry

Harissa is another spice we have recently have come to know, which become the darling of the culinary world.  Let’s see how well Spice Islands does in its description:  “Rich with notes of chiles, coriander, cumin, garlic and lemon, harissa enhances food with a complex flavor and mild kick. Very much like sriracha, it is used in stews, soups, pasta, and couscous, and rubbed on a variety of meats including goat and lamb.”  … …Just as the flavor of sriracha maintains a severely loyal fan base, so too, does the bright and spicy harissa. The North African spice is a staple in Tunisia, Libya, and Algeria, and is widely used in Morocco, many European countries and in a variety of Middle Eastern dishes.”  Excellent!

Harissa paste and peppers

Fun Fact: The cuisine of North Africa is known as Maghreb cuisine, which includes the countries of Algeria, Libya, Morocco, and Tunisia. And within that cuisine, harissa is often described as “The National Condiment of Tunisia.”  Yes, this is true although usually inaccurately described in other ways.  Dishes that are enhanced with Harissa include:

Harissa restaurant’s cheeseburger with harissa aioli (made with olive oil, not mayo)

Spice Islands Harissa kicks up an Original Tunisian Sandwich

A Tunisian couscous is identified by the harissa flavorings

Ground Chipotle Chile.  Ground Chipotle Chile brightens  Hispanic and Latin dishes.  To create the perfect chipotle chile, you actually start with a jalapeño. Once the jalapeño is ripened, it’s smoke-dried, transforming it into a chipotle. Chipotles have the same intense kick as jalapeños but with a deep and smoky flavor.  Spice Islands® chipotle chile seasoning adds sweet red peppers, onion, garlic, sea salt and other spices for a potent kick of heat.  The convenient grinder cap can be easily adjusted so that the grind moves from a table-ready fine to a more coarse setting for cooking.

Fun Fact: Chipotle chiles are 10 times hotter than ancho chiles. But about 5 times milder than a habanero.