What’s Bad. What’s Good. What’s Best.
We’ve all heard the generalized notion that salt is bad. We’ve been told to watch our sodium intake to avoid compromising our health. But if sodium is a necessary natural mineral, playing a vital role in a number of our body functions, how can it be all that bad? If it is an essential nutrient, how can we be sure we’re providing our bodies with the right kind of salt? And in the right amount?
Let’s take a look at the different types of salt, granule by granule, from worst to best:
Once you taste this traditional Mediterranean pizza delight, you’ll crave the aroma and the lingering flavor of our Za’atar Finishing Salt. Great for breakfast, as a compliment to any meat dish or an accompaniment to a pick-me-up afternoon espresso (or Turkish coffee, if you are a Middle East aficionado). Serves 4-8.
A refreshing blend of cucumber and beet with accents of spice provided by radish and red onion. After gently drizzling our Rogue's Heavenly Blue Cheese Finishing Salt mustard vinaigrette, plus an extra pinch or two (maybe even three) for additional flavor and color, you’ll be a true finishing salt convert. We’re certain of it. Serves 4.