About Us

Our mission is simple: to provide creative, colorful, and fun products that bring an artistic flair to your lifestyle. We take great pride in our company, our commitment to customer service and in the products we sell. Our online store is designed to provide you with a safe and secure environment to browse our product catalog.

In addition to our online shop, SD Gourmet products can also be found at the following store locations:

 

Some helpful information and background:

SALTY LANGUAGE

Ordinary table salt is adequate for ordinary cooking, but sea salt or other specialty salts can make food extraordinary. Learn the difference:

Colored salt: Natural colored salt is most often a coarse, large crystal good for pinching. Examples include sulfurous black salt from India and Hawaii, and pink salt from the foothills of the Himalayas and the Murray River area of Australia. While used in cooking and food preparation, it can also be an excellent finishing salt due to the added color and texture.

Flake salt: Refers to salt that comes in the form of flakes instead of crystals. This salt is lighter, disolves faster, and is a less dense material. 

Fleur de sel: A hand-harvested sea salt that comes from the coast of west-central France. It may be a bit expensive, but keep some around for its wonderful flavor and moist, crunchy texture.

Iodized salt: Because iodine deficiency was once a persistent problem in some parts of the U.S., manufacturers began adding iodine to table salt in 1924. Iodine deficiency remains a serious problem in Africa and parts of Asia but has been largely eliminated in the developed world, where people routinely get the iodine they need from other food sources.

Kosher salt: A relatively pure salt that contains no iodine or other additives. Its moderately coarse texture makes it a good pinching salt for general use and great for making brines, too. However, if not strictly looking for something "Kosher" there are many other salts that serve the same purpose.

Pickling salt: Refined salt that has sufficient enough purity to prevent cloudiness in the brines used to make pickles. A bonus? It also has no additives and dissolves rapidly.

Rock salt: Salt that's mined from underground deposits. Various processing techniques give it lots of different shapes and uses, from block salt for livestock to coarse salt for grinders to fine-grained popcorn salt. (Bet you didn't know that more than 90% of all salt manufactured in the U.S. is rock salt?)

Sea salt: Any salt that's been harvested from the sea. Excellent all-purpose salt that's typically less harsh than rock salt. Typically this salt is solar evaporated, and has many trace elements and minerals that are also naturally found in the body.

Smoked salt: Natural smoked salt is coarse sea salt that's been smoked over wood fires; it can range in color from light grey to dark brown. Using smoked salt lends an assertive smoky aroma and flavor to foods of all kinds, from grilled fish to creamy soups and corn-on-the-cob. Check out Applewood Smoked. It's amazing.

Table salt (a.k.a. fine salt): The most common salt. Often contains additives designed to slow moisture absorption so that it's easier to pour in a salt shaker. This is a basic salt without other characteristics found in gourmet salt.

COOKING WITH SALT

The trick to seasoning your food just right with all types of flavorful salts is right at your fingertips, literally! Simply keep these tips in mind:

1) When making soups, stews or sauces that will reduce while cooking, use little, if any, salt at the beginning since the flavor will concentrate over time.

2) Salt measurements in recipes are standardized for ordinary fine salt, so if you're using salt with larger crystals or flakes, like sea salt or kosher salt, make sure to adjust the measurement as needed. (A rule of thumb: if 1 teaspoon fine salt is required, use about 1½ teaspoons kosher salt.)

3) Add salt to the surface of baked goods and desserts to enhance their sweetness and provide a rounder, fuller flavor.

4) A dish salted to taste at room temperature will taste less salty after chilling.

5) Adding salt to cooking water has the effect of cooking boiled vegetables, such as green beans, slightly faster and minimizing nutrient loss. Handy trick, huh?

SALT: GOOD VS. EVIL

Like the rebellious kids your parents didn't want you to play with, salt has developed a bad reputation. But the body actually needs sodium to regulate many of its functions, including heartbeat, nerve impulses and circulatory volume. It's only when consumed in excessive amounts that it reportedly contributes to high blood pressure, kidney disease and fluid retention. Very little salt is required—perhaps less than a third of a teaspoon a day— to get the sodium necessary for good health. The majority of people can consume salt in moderate amounts without consequence.  In general, it's a good idea to avoid salt in highly processed snacks and convenience foods, and to consume reasonable amounts of salt. The use of gourmet salts should enhance food and enable a better understanding of the amount of salt consumed. A balanced diet, including high quality salt, is a healthy diet.

While SD Gourmet supports healthy consumption of salt as an important part of a balanced diet, we also realize that some individuals may have specific health needs. We are not attempting to make any health claims, and encourage everyone to use salt in a responsible manner, and to consult health professionals for any dietary, nutrition, or health questions, information, or guidance.

Live well, eat well, and enjoy life!

Salty Dawg !!