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Tuscan Herb Sea Salt — By Kitty Keller of KL Keller Foodways

Definitely a go-to, makes-food-pop-with-flavor, keep-handy pantry staple!

You can taste the bounty of summer in Tuscany all-year-round with this versatile, ready-to-use Tuscan Herb Salt.

Inspired by the simple flavors of the Tuscan kitchen, Kitty Keller — founder of KL Keller Foodways — developed an all-purpose salt and spice blend. Hers starts with a base of fine, 100% Spanish sea salt, to which the quintessential Tuscan herbs are added: rosemary, marjoram, oregano and thyme.

Dried lemon peel and a touch of chili flakes lend brightness and heat. Shhh, now for Kitty's secret ingredient: dried tomatoes. Sun-ripened, dried and ground to a coarse powder, this special addition rounds out the mix adding richness and a delicate sweetness.

How to use

Once you open the jar, you'll find yourself reaching for this versatile Tuscan Herb Salt to season everything. Use to season steak before it hits the grill, mix with olive oil and rub all over a chicken pre-roasting, toss with vegetables before roasting or sprinkle over focaccia before baking.

It offers great coverage and a fast, easy way to elevate almost any dish. Use it in meatballs or a sausage blend; with grilled zucchini; or on roast chicken (just dry the chicken, slather it inside and out, and—presto—you’re done.)

We have found that Kitty's Tuscan Sea Salt tastes wonderful on just about anything. We listed at few suggestions below, and we know it won't take long for you to create your own favorites:

  • Sprinkle over salmon baked in paper
  • Use as seasoning for hamburger or meatloaf mix
  • Add to sautéed zucchini and fresh garlic, toss over cooked pasta
  • Sprinkle over grilled steak Florentine
  • Use as a rub for grilled lamb skewers
  • Add to breadcrumb mix for Eggplant Parmigiana
  • Use with olive oil to season homemade pizza dough, flat bread or crostini
  • Sprinkle over halved tomatoes and slow roast
  • Add to sour cream for vegetable or chip dip
  • Use as a quick finish to homemade vegetable soup
  • Sprinkle over freshly toasted walnuts mixed with grated Parmigiano-Reggiano cheese
  • Sprinkle in melted butter or ghee to pour over and toss in popcorn

THE DETAILS

Ingredients: Spanish sea salt, rosemary, oregano, chile flakes, tomato flakes, marjoram, thyme, dried lemon peel, garlic and rosemary oil

Producer: KL Keller Foodways

Country: United States

Region: California

Size: 6 ounces

Rating:(See Contact Us/FAQs for more information)


KITTY KELLER'S STORY

(We LOVE working with her, and you will read why below)

“Gee, I Sure Wish I Could Find Some . . . ”

That’s how Kitty Keller started. Craving tiptop ingredients, sussing them out, Playing in the pantry, dreaming up new combos . . . et voilà!

I hadn't set out to found an import company at first . . .

I never could type, so a B.A. in Political Science and a minor in French didn’t get a gal too far in 1971. For that reason, I went into sales. In some form or another I remained in sales for the next 20 years. After living near Aix-en-Provence, France for some of the happiest months of my life, I founded KL Keller in 1994 with three oils from Huilerie J. Leblanc. Why? I wanted walnut oil for my kitchen that wasn't rancid and figured other folks would as well.

My business plan was simple:

"I bet that other people will love these too." My sales strategy was equally sophisticated: "I can always give these as gifts if I can't sell them ..." And so started KL Keller Foodways.

I have since developed an excellent import range, thanks to the deep friendships I've made moseying around the countrysides of France and Spain, and the collaboration of farmers, housewives and wine makers.

We also started our own range of products, and each KL Keller product echoes my original desire of "I want this in my kitchen!".

How do we choose our ingredients?

The simple answer is: Quality. First, a product has to taste great. And the better a product is grown and made, the better it tastes.

The complex answer?

It's about the farmers. My grandparents were farmers and social products of the Depression. I grew up in Danville, California, across the creek from a 4,000-acre ranch, running around with cattle and sheep all day. You've got your raccoons, your skunks, your possums, your hilarious young coyotes learning to howl and yodel (they're adolescents so their voices are breaking). Living in this environment, I was raised to honor nature, labor and the fruits of the land.

Why does it matter?

Big-business farming has taken a toll on American life. Things have become more centralized, with huge scale and more homogenization. When we support individual producers or small cooperatives, we are each casting a social vote for the farmers and artisans who gave physically of themselves so that we can enjoy, with those we love, the communion of a well-grown, well-made meal.

Bringing it back home

Every day, as I sell our products and talk about the small establishments and cooperatives we represent, I feel I am making a concrete gesture of respect to my own family's farming legacy and other rural people throughout the world—the farmers and makers who get up every day to claim their place in the modern world through hands-to-the-earth toil.