Flavour Blend Salts · How to Use
Most spice blends only come alive once they hit a hot pan. My organic Flavour Bomb Salt and No-Chicken Chicken Salt are different: they burst with flavour straight out of the bag, no heat needed. So one product can do two jobs.
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Most flavoured seasoning salts are designed to be cooked. They need heat to bloom and activate the spices inside, which means when you sprinkle them over a finished dish at the table the flavour just sits there, locked in. Powdery and a bit underwhelming.
That's the problem my organic Flavour Bomb Salt and No-Chicken Chicken Salt were built to solve. They're bursting with flavour straight out of the bag, ready to go, with no heat required. Which means one product can genuinely do two jobs: cooking salt AND finishing salt.
If you've ever wondered why restaurant food tastes more "complete" than the same dish at home, that's almost always the trick. Restaurant chefs season at every stage, including right before the plate goes out. With these blends, you can do exactly the same thing without thinking about it.
The Two Heroes
Meet the salts
Organic, handmade in small batches, and bursting with flavour with zero nasties. Either one works as a cooking salt AND a finishing salt.
The Whole Secret
The simplest seasoning rule
The Rule I Live By
Anywhere you'd normally reach for plain salt while cooking, or seasoning a dish at the table, reach for one of these instead. That's it. That's the whole secret.
The Flavour Bomb Salt is the one I personally use the most. Deeply savoury, smoky and a bit moreish, it's that big umami hit on everything from eggs to roast veggies to pasta. The rest of my family are die-hard No-Chicken Chicken Salt fans (from nourishing veggie soups to potatoes and popcorn). Truthfully? You can add either to pretty much anything savoury, and the versatility is honestly the magic.
Two Jobs, One Bag
Cooking salt vs finishing salt
Seasons from the inside out
Salt added during cooking dissolves into the food and pulls out flavour. That's why a stew tastes richer when you salt it early.
Seasons from the outside in
Salt added at the end, on top of the dish, on the plate, on the bread, lands with full impact on your tongue. It tastes like a separate flavour event.
Most spice blends only work as a cooking salt because the spices inside need heat to release their flavour. Sprinkle a regular spice blend on a finished salad and it just sits there.
My blends are different. They're designed to deliver full flavour straight out of the bag, which means a pinch on top of soup at the table tastes like ten ingredients of cooking, not like "salt with seasoning in it". That really is the unique magic of these blends: one product, two jobs.
Put Your Salts to Work
Three family recipes
Three of my favourites that show off what these salts can really do. For every one I've got both a Thermomix version AND a conventional stovetop version, so no one misses out. All Thermomix recipes are compatible with TM7, TM6, TM5 & TM31.
Bonus Tip
How to get the kids eating kale
If you've ever wished your kids would actually eat kale, my No-Chicken Chicken Salt kale chips take care of that, every single time. I've never met a kid (or, honestly, an adult) who turns down a tray of these. Simple to make, kid-proof, and a brilliant way to use up that bunch of kale at the bottom of the veggie drawer.
Get the kale chips recipeTry the simplest seasoning swap this week
Anywhere you'd normally reach for plain salt, reach for one of my organic flavour blend salts instead. I promise it'll change how your home cooking tastes. A genuine thank-you to everyone who's grabbed a jar so far: after three years away, you sold out the first batch in a fortnight.
Shop the salts · $14.95 All free salt recipesKeep Cooking
