Salt with herbs HERBAMARE ORIGINAL, 250 g
HERBAMARE herbal salt has a wonderful taste of fresh herbs and vegetables. Newly picked, organic raw materials are stored separately for several months with natural sea salt to allow the salt to extract the aroma and essential oils. The ingredients are then carefully vacuum-dried and mashed to mix them according to Alfredo Vogel’s original recipe.
HERBAMARE is free of glutamate, artificial flavour enhancers and anti-clumping agents.
HERBAMARE captures the flavour of the south coast of France, with its turquoise waters. Sea salt comes from Camargue, a few kilometres south-west of Nice. Salt has been produced here since Roman times. Salt is still traditionally produced. As a result, minerals and trace elements are naturally retained in this salt. One of these is seaweed (kelp), which has stable levels of iodine, calcium and iron.
Seawater is channeled into a closed system of canals and shallow pools called floodplains. The sun and wind allow the water to evaporate in a process that takes several months. The salt crystals that remain are further cleaned with water after harvesting, dried and finally finely ground.
Unlike conventional salt production, salt does not undergo any chemical processing. It is neither bleached nor refined.
The vegetables and herbs are grown in the Alsace region of France, known for its white wines and culinary cuisine. The raw materials are organically grown, certified by local inspection bodies and processed within eight hours of harvesting to preserve the content and taste.
Processing takes place in Colmar, Alsace. To ensure freshness, all vegetables and herbs must be delivered and processed within eight hours of harvest.
When the vegetables and herbs arrive at the factory, they are checked for weight and quality. Each vegetable and herb is finely minced and mixed separately with sea salt in a ratio of 1/3 vegetable and 2/3 sea salt. This mixture is called macerate.
The macerate is kept for 4-12 months, depending on the vegetable or herb. During this time, the sea salt draws out the aromas, essential oils and other substances from the raw materials, which is what gives Herbamare spices their unique flavour.
After the storage process, the macerate is dried on tins under vacuum at a low temperature to preserve the taste of the sea salt. Break the salt into pieces and grind finely.
Different salt mixtures are now being blended according to Alfred Vogel’s recipe to create different variations of Herbamare.
Herbamare is packaged in a biodegradable cardboard container with a recyclable lid.