DescripciĆ³n del producto
PROPĆSITO
ĀæQUĆ ES?
This salt is drawn from the sea, crystalized, then cold-smoke-infused with black garlic to give it a rich, robust taste that has a lot of applications in your cuisine! Normally weād pass on pricey salts, especially any āsea salt,ā but this black garlic offers the opportunity to use an herb-salt that is harder to find, and keeps better than black garlic.
EXPERIENCIA
Sea salt has other trace minerals, making it a bit āricherā tasting salt. Jacobsenās smoking process brings big flavor to the salt, without the bitterness associated with other smoked salts. Black garlic is a darker, muskier flavor than regular white garlic, and the salt takes up every bit of that. Since black garlic is harder to find, the salt makes for a good seasoning to add to your aromata!
GEOGRAFĆA CULINARIA
Jacobsen Salt Co. used to harvests sea salt from the cold, clear waters of Netarts Bay, in Oregon by dragging it up in buckets. Today, they use a slightly more volume method, but like to stick to the āhand madeā moniker, claiming now that itās an āorigin story.ā Ā The salt is used in the Northwest, although it is available throughout North America.
USOS TRADICIONALES
- Season a steak with this and a little ghee, and wow!;
- A sprinkle over steamed vegetables;
- Seasoning for fish;
- Seasoning for roasted potatoes.
IMPROVISATIONAL āRIFFSā
- A sprinkle side for a fresh ricotta cheese basket, along with other salty/savories;
- Finish a ceasar salad with a little black garlic salt;
- Add to the curing salts in a bacon for a wonderful black garlic bacon;
- A great topping for focaccia bread.
LA HISTORIA
Jacobsen has been making salt in Oregon since 2011.Ā Salt is harvested from Netarts Bay on the Oregon Coast.
ALIAS
- Arabic: Ł ŁŲ ŲØŲ§ŁŲ«ŁŁ Ų§ŁŲ£Ų³ŁŲÆ Ų§ŁŁ ŁŁŁŲ¹
- Chinese (Simplified): ę³Øå „é»čēē
- Chinese (Traditional): ę³Øå „é»čēé¹½
- French: Sel infusĆ© Ć lāail noir
- German: Salz mit schwarzem Knoblauch-Infus
- Greek: ĪĪ³ĻĻ Ī¼ĪĪ½Īæ Ī±Ī»Ī¬ĻĪ¹ Ī¼Īµ Ī¼Ī±ĻĻĪæ ĻĪŗĻĻĪ“Īæ
- Hebrew: ××× ×©×× ×©×××Ø ××ש×Ø×
- Hindi: ą¤ą¤Øą„ą¤«ą„ą¤Æą„ą¤ą„ą¤” ą¤¬ą„ą¤²ą„ą¤ ą¤ą¤¾ą¤°ą„ą¤²ą¤æą¤ ą¤øą„ą¤²ą„ą¤
- Italian: Sale infuso allāaglio nero
- Japanese: ćć©ććÆć¬ć¼ćŖććÆå „ć唩
- Korean: ķė§ė ģøķØģ¦ė ģźø
- Persian (Farsi): ŁŁ Ś© Ų³ŪŲ± Ų³ŪŲ§Ł ŲŖŲ²Ų±ŪŁŪ
- Polish: SĆ³l z czarnego czosnku
- Portuguese (Portugal/Brazil): Sal infundido com alho negro
- Russian: Š”Š¾Š»Ń Ń Š½Š°ŃŃŠ¾ŠµŠ¼ ŃŠµŃŠ½Š¾Š³Š¾ ŃŠµŃŠ½Š¾ŠŗŠ°
- Spanish: Sal infusionada con ajo negro
- Swahili: Chumvi iliyoingizwa na kitunguu saumu cheusi
- Thai: ą¹ąøąø„ąø·ąøąøąøŖąø”ąøąø£ąø°ą¹ąøąøµąø¢ąø”ąøąø³
- Turkish: Siyah sarımsaklı tuz
- Ukrainian: Š”ŃŠ»Ń Š· Š½Š°ŃŃŠ¾ŃŠ¼ ŃŠ¾ŃŠ½Š¾Š³Š¾ ŃŠ°ŃŠ½ŠøŠŗŃ
- Vietnamese: Muį»i tį»i Äen pha trį»n
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