Hi friends, Ethan here to make an announcement that is personally extremely exciting to me: Black Mineral Salt—the most important spice in my kitchen, my ride or die, the backbone flavor for everything I cook—is back in stock. | | I cook a lot at home. We have two boys under four, and as any parent knows, there are no critics like three-year-old critics. I don't use recipes and I never cook the same thing twice, but I do adapt a set of familiar formats (soup, tomato sauce, stir fry, tray-bake in the toaster oven) to whatever ingredients I can manage to shove into the cargo net of the stroller at the local farmers’ market. | | Having full access to the B&B catalogue is a privilege I will never stop appreciating, and my counters are overrun with glass jars and big containers of spices. Amidst the chaos of choice that is my cooktop, I've established a set of ingredients that I rely on to make food that everyone will eat. | | Perhaps you've heard that it smells intensely eggy. That pungent smell is the whole point. To make Mineral Black Salt, Himalayan rock salt is packed into airtight clay orbs and fired in kilns at over 1000 degrees Fahrenheit (all done by hand, by the way) for 24 hours. At that extreme temperature, the charcoal binds with oxygen atoms to create a potent new molecule that tastes like the amino acids found in umami-rich foods like meat. This intense molecular transformation tastes really, really good. | | Funk is flavor. Scientific studies have shown that we're drawn to the surprisingly smelly aromas found in things like truffles, cheese, beer and Black Mineral Salt. This Ayurvedic umami invented thousands of years ago is now just waiting for you to open the jar: rich, savory compounds that make everything taste like it was roasted in flavorful, fiery furnaces await. | | - The eggiest scrambled eggs, our staple breakfast around here.
- Crunchy cucumber, cabbage or celery salad. Use any crunchy veggies you want, sliced thin.
- Origin Blend veggie tray bake. Chop any vegetable (zucchini, cauliflower, squash, carrots, okra, potatoes) and toss them in a bowl with a teaspoon or two of Black Mineral Salt, enough to lightly coat the veggies with a bright sheen, and macerate for about 20 minutes. Add your Origin Blend of choice (my faves are Curry and Herbes de Provence) and some olive oil, and then roast in a hot oven until browned on the outside. Best veggie side or main you ever ate.
| | I use black mineral salt for everything. The kids and I eat several pounds of popcorn per month. I usually just eat it plain with a little Black Mineral Salt. I use really good popcorn kernels, usually from Anson Mills, and I pop it in a microwave steam bowl I like to pre-season with the salt, to coat every kernel. | | | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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