Thursday, September 30, 2010

Merlot Flavored Sea Salt - On Sale!

Happy Thursday Bloggers!

Looking for the best deals on gourmet sea salts. Well Florida Herb House is here to please! Check out great deals on more than 50 gourmet culinary sea salts at online at or! If you are seeking a truly unique sea salt to use with your favorite recipe try our Merlot Flavored Sea Salt. This Fusion Sea Salt is a delight to the eyes and mouth. Amazing to use with any types of wine sauces as well as gourmet meats and fish recipes.

Vintage Merlot Sea Salt: This is where the Fusion Sea Salt dream began! The delicious final product is a wonderful addition to gravy and sauces, and its rich, deep color makes it a visually stunning finishing salt. It also serves as further proof that many great ideas form over a glass of wine.
Merlot is the most widely planted red grape in France’s Bordeaux region, although it is eclipsed in stature by cabernet sauvignon, the grape with which it is routinely blended. In recent years, Merlot has enjoyed a explosion in popularity, especially in the United States, South America, Italy and Australia. In California, plantings have risen from 4,000 acres in 1988 to over 50,000 today.
A thin-skinned variety, merlot ripens earlier in the season then cabernet sauvignon and is less hardy, prone to a variety of ailments from shatter (the loss of potential fruit during flowering of the vine) to rot and mildew. It is more adaptable to cool climates than cabernet sauvignon, but similarly prefers a relatively warm growing environment. Fusion Sea Salts are the result of our search to combine sea salts with pure natural flavor. When we firs thought of infused flavored salt blends, we wanted to fuse natural ingredients together in a way that hadn't been done before. We imagined putting fresh ingredients inside the sea salt without compromising our signature purity. After a long-developed proprietary process, the result is Artisan Salt Company's Fusion Flavored Sea Salt. This is the new generation of gourmet seasoning.

Visit us online at:

Saturday, July 10, 2010

Fleur de Sel - Where To Buy The Best Sea Salt?

Greetings and Happy Saturday from Florida Herb House!

Today lets travel to the French coast to get a mouth full of Fleur de Sel, a truly exquisite natural sea salt made exclusively in France. To sample the finest French sea salts your dollar can buy please drop by and say hi or visit us online at or!

"Incroyable!", "Fabuleux!", "Spectaculaire!" these may be some of the words you hear when someone feeds on a meal topped with Fleur de Sel sea salt. Whether you are a health nut or a food lover the French have mastered the production of this fine French Sea Salt!

Fleur de Sel which translates into "Flower Of Salt" is produced in France on ocean surfaces near salt marshes. The one thing that is so appealing about this great salt is its appearance and downright "sensaltional" crunch!

Fleur de Sel is harvested using somewhat primitive wooden tools and is unrefined from the salt pond to your spice cabinet. This premium unrefined salt is white in color and semi-translucent. It is mineral rich with potassium, magnesium, iron, and zinc and retains a earth slightly sweet taste. Fleur de Sel is an ideal sea salt for seasoning meats, poultry, veggies, fish, and a host of other dishes.
Try some fresh steamed vegetables with a slab of butter and Fleur De Sel sprinkled on top! Our Florida Herb House favorite all time use for Fleur de Sel is to cook a whole chicken or turkey in the oven completely layered with this salt. The salt not only protects the flavor and juices from escaping but also adds an amazing touch of its own flavor. We rub the salt off after the bird is cooked and the slices of meat are tender, juicy, and most flavorful always. Try some Fleur de Sel sea salt in your next recipe!

Below is our two all time favorite recipes incorporating
our Fleur de Sel sea salt!

Potatoes With Fleur de Sel:
Serves 4


7 tablespoons unsalted butter

6 tablespoons grapeseed oil

2 lbs. potatoes, peeled and cut into 1" pieces

1 whole chicken 2-3 Lbs., wings removed

Coarse sea salt and freshly ground black pepper

1 chicken liver

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 head garlic, halved crosswise

Florida Herb House's Fleur de sel, for serving


Preheat oven to 450 degrees.

Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.

Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.

Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel from Florida Herb House.

Fillet Of Sole with Fleur de Sel:
Makes 4 servings


2 tablespoons unsalted butter, 15 minutes out of the fridge

3 tablespoons medium chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary

Finely grated zest and juice of 1/2 lemon

4 sole fillets, about 6 ounces each

Coarsely ground mixed peppercorns

2 tablespoons olive oil

4 two-finger pinches Florida Herb House's fleur de sel


Blend the butter, herbs and lemon zest together. Gently roll into a cylinder about the size of your thumb and cut into 4 disks, set aside.

Pat the sole fillets dry with a paper towel and season with pepper.
Put 2 large skillets over high heat until very hot. Add a tablespoon of oil to each skillet and swirl to coat the bottom of the pan. Put 2 fillets in each pan, whiter side down and saute until the edges of the fillets are opaque, about 2 minutes. Turn carefully and cook on the other side until the surface is dry but the flesh is still moist in the center, about 2 more minutes. Transfer to plates.
Remove the pans from the heat and glaze with the lemon juice. Pour over the fish. Top each fish fillet with a pad of herb butter and season with a pinch or two of Florida Herb House "Fleur de Sel". Garnish with more herbs and lemon zest, if you want. Serve right away!

Have a sea salty day!

Stephen Sharp

Florida Herb House

Saturday, July 3, 2010

Guide To Hawaiian Alaea Sea Salt

Greetings Sea Salt Lovers!

With July 4th arriving tomorrow there will be barbecues and food galore! While many will consume the traditional hamburger and hot dog others will opt for the more fanciful spread. As we thaw our chicken and fish for Sunday's bash there is one new ingredient on our list, "Hawaiian Sea Salt"! After purchasing this fine salt from Florida Herb House we had the privilege of speaking with Stephen Sharp, Florida Herb House's owner and CEO, about this great salt. Florida Herb House recently added over 50 exclusive gourmet sea salts to their store in Port Orange, FL but the one sea salt that stands out among others is their Alaea Hawaiian Sea Salt.

Lets join Stephen as he takes us on a brief tour on the history of Alaea Sea Salt! "Thanks for inviting me today to talk a little about Hawaiian Sea Salt and its origin. To begin let me just clarify that sea salt is not the same as traditional table salt and is made from the evaporation of ocean water while traditional table salt or NaCl (Sodium Chloride) is mined underground and refined with anti-caking agents. True sea salts originate from many exotic locations around the world. The Hawaiian Salt is harvested in Hawaii, hence the name!"

Where Is Hawaiian Sea Salt Made?
Stephen quotes, "Alaea Sea Salt is one of a kind and produced on Molokai one of the purest and most natural islands in world. Molokai has no traffic lights, no traffic signs and there is not one building higher than a palm tree. Hawaii’s fifth-largest island, Molokai is only 38 miles long and 10 miles across at its widest point. Molokai is home to the highest sea cliffs in the world along its northeast coast (3,600-3,900 feet) and Hawaii’s longest continuous fringing reef (28 miles) off Molokai’s southern coast. Are you getting the picture? Yes with all this simple lifestyle comes an island free of erosion and sewage run off which amounts to a surrounding ocean just as pure! From this comes Hawaiian Sea Salt one of the purest sea salts in the world!"

How Is Hawaiian Sea Salt Made?
"Simply put this salt is made from man made sea water pools close to the shoreline around the island of Molokai. The water is then evaporated over time with the help of the sun and what is left is a sea salt with more minerals and less sodium chloride than any other sea salt around. The salt then either has red volcanic clay added to make Hawaiian Alaea Sea Salt or activated charcoal added to make Hawaiian Black Sea Salt."

How Does Your Sea Salt Differ From Others?
Stephen quotes, "Florida Herb House stores all their sea salts, herbs, and spices in special dark rooms. These rooms are set at optimal temperatures and dehumidified to protect our precious sea salts. Our sea salts are packed fresh to order and never sit on shelves more than 30-60 days on average. We purchase all our sea salts in ideal quantities so there is no overstocking. This guarantees the purest and freshest sea salt experience in comparison to a supermarket or warehouse variety salt."

How Does Hawaiian Sea Salt Differ From Other Sea Salts?
"Through past studies and analysis it has been determined that Hawaiian Sea Salt has only about 84% sodium chloride content compared to 98+% for other sea salts. The remaining 16% is comprised of valuable trace elements such as magnesium, sulfur, iodine, and iron. This salt helps supplement our bodies with these much needed minerals and has numerous other benefits for our health and well-being."

We hope you enjoyed this brief article on Hawaiian Sea Salt and its manufacturing process as well as history. Whether your preserving, cooking, or in need of a finishing salt once you try this true Hawaiian marvel you too will be hooked! We would like to also give a special thank you to Stephen Sharp and Florida Herb House for all his valuable insight!

Jeff Priestly - PR Buzz

Sunday, June 20, 2010

Black Sea Salt - World's Best Recipes!!!

Happy Sunday Bloggers!
Happy Fathers Day!
Today we are planning on enjoying a homemade ceasar salad equipped with all the fixings! For a final touch we will be adding some of our black sea salt. We have chosen one of our fine ground salts, the Kala Namak Black Salt!! This is a wonderful salt and we urge all to try some. Once you sample the taste of this fabulous salt you too will be a fan. Want to learn more or purchase one of our In Stock gourmet sea salts then please shop us online at or!! Read on for a brief history on black sea salt and some of our favorite recipes utilizing this great creation.

Black Salt is a special type of Indian mineral salt. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste. Black Salt is used in Indian cuisine as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks. It has an unforgettable aroma, similar to egg yolks. It is used extensively in Indian cuisine. This salt has become popular with vegan chefs for adding natural egg flavor to their dishes. Fine grain is pink with a powdery texture and the coarse grain salt is dark red (almost black) and is best used in a salt mill.

Black sea salt or Black Lava sea salt is colored by the lava deposits common in the area, making it black and somewhat glossy in appearance. With the addition of purified black lava for minerals and activated charcoal for color resulting in a slight sulfuric aroma, Lava sea salts provide an earthy flavor when used as a finishing salt. Since sea salts considered best as roasting salts will dissolve readily and typically loose their flavor after lengthy cooking, many are often used as finishing salts. However, Hawaiian sea salts are often used as both roasting and finishing salts for fish as well as poultry. It is common to apply a coating of salt on fish being steamed, preserving the flavor and moisture as it bakes. Then, a Black Lava sea salt adds a finishing touch to season and enhance the appearance of the presentation.
Blackened Prime Rib with Hawaii Kai Black Sea Salt

Ingredients (yields eight servings):
5 tbsp. Hawaii Kai Black Sea Salt

10 lbs. prime rib or standing rib roast (4 ribs)
2 tbsp. olive oil
2 tbsp. Dijon mustard
5 tsp. dried minced garlic
5 tsp. onion powder
5 tbsp. freshly ground black Tellicherry pepper
Preheat oven to 475 degrees F
Start with prime rib at room temperature
Trim extra fat (if your butcher did not already do so) leaving thin layer to use in au jus
Rub entire prime rib with olive oil and Dijon mustard
Mix together Black Sea Salt, dried minced garlic and black Tellicherry pepper, rub on
prime rib to cover it completely
Place prime rib in oven, fat side up, in heavy cast iron or stainless steel pan; roast for 15 minutes
After 15 minutes, turn oven down to 325 degrees F and continue roasting
Baste prime rib about every 20 minutes with juices that develop

Continue roasting for about 1.5 to 2 hours for medium rare
Check prime rib temperature every 30 minutes until it reaches 120 degrees F
Remove prime rib, cover with tinfoil and let stand for about 25 minutes. The prime rib will
continue to increase in temperature and will be at about 130 degrees F by the end of 25
Serve with horseradish and au jus sauces; suggested recipes below
Horseradish Sauce:


.25 cup (one-quarter) prepared horseradish
2 cups creme fraiche
2 tbsp cider vinegar
2 tbsp dried mustard
1 tbsp ground red pepper
Au Jus Sauce (prepare after prime rib has been removed from the roasting pan):

.25 cup (one-quarter) shallots, diced
1 cup red wine
Skim fat off surface of juices in roasting pan
Add shallots to pan and let simmer in remaining juices for 2 minutes
Add red wine to roasting pan, bring to boil
Using wooden spoon or other suitable utensil, scrape/loosen remaining prime rib from roasting pan
Remove au jus from roasting pan, place in gravy bowl.
Cedar Planked Salmon with Maple Glaze and Hawaii Kai Black Sea Salt

Ingredients (serves six):
Florida Herb House Black Sea Salt
Freshly ground black pepper
1.5 cups (one-and-one-half) pure maple syrup
2 tbsp. finely grated peeled fresh ginger root
5 tbsp. fresh lemon juice
4 tbsp. soy sauce
2 tsp. minced garlic
1 untreated cedar plank (pre-soak in water)
6 - six oz. center cut salmon fillets with skin on
Greens from one bunch of scallions

Preheat oven to 350ยบ F while heating soaked board on baking sheet in oven
In small heavy saucepan simmer maple syrup, ginger root, 4 tbsp. lemon juice, soy
sauce, garlic, and pepper until reduced to 1 cup. Let cool. (prepare up to two days in

Ensure that syrup is at room temperature before next step:
Arrange scallions in a layer on plank to make nest for salmon
In another small saucepan, heat half the glaze to use as a sauce, stirring in remaining lemon juice; remove pan from heat and keep warm Place salmon, skin side down, on scallion greens and brush with remaining glaze Season with our Black Sea Salt and pepper and bake in oven 20 min. or until salmon has reached desired doneness Cut salmon into serving size pieces, arrange on serving plates and drizzle with sauce.
Taco Seasoning

4 tablespoons onion flakes
2 tablespoons chili powder
1 tablespoon cornstarch
1 tablespoon garlic powder
2 teaspoons Florida Herb House black sea salt
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons oregano


1 Add all the ingredients in a jar and give it a good shake.

2 For taco filling: Cook 1/2 lb of ground beef. Drain. Add 2 tablespoons of taco seasoning and 1/2 cup of water. Cook for about 10 minutes, until liquid has mostly evaporated. You can easily double the recipe to get 1lb of taco filling.
Cesar Salad - Asian Style With Black Sea Salt!

Serves 4 to 6 - This salad deliciously blends the lemon and romaine of a traditional Caesar salad with the Asian tang of five-spice seasoning and wasabi powder. Tender soba(buckwheat) noodles pair well with the crunch of water chestnuts. For a complete meal, enjoy with hot, crusty Italian bread alongside.
1 tablespoon plus 1 teaspoon unrefined (not toasted) sesame oil, divided
1/2 teaspoon Chinese five-spice powder salt, to taste
1 pound boneless, skinless chicken breasts
4 ounces soba noodles
8 cups washed and torn romaine lettuce
1/3 cup extra virgin olive oil
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon wasabi powder
1 large clove garlic, minced
Florida Herb House Black Sea Salt, to taste
Ground black pepper, to taste
1 (8 ounce) can diced water chestnuts, drained and rinsed

Mix 1 tablespoon of sesame oil with the five-spice powder and salt. Rub on all sides of each chicken breast. Let the chicken rest in the refrigerator while preparing the noodles. Cook the soba noodles according to package instructions. When finished cooking, drain and toss with the remaining teaspoon of sesame oil to prevent noodles from sticking together. Cool in the refrigerator while grilling chicken. Grill the chicken over medium heat, turning once until cooked through. While chicken is cooking, prepare the dressing by whisking together the olive oil, vinegar, lemon juice, mustard, wasabi, garlic, salt and pepper. In a salad bowl, combine noodles with torn romaine. Toss with the prepared dressing. Slice the chicken into strips and layer across the top of the salad. Garnish with water chestnuts.
Hawaiian black sea salt is used both as a finishing salt and a roasting salt. It is often used as a coating on fish to help preserve both flavor and moisture as it bakes. Delicious on all types of seafoods, especially shellfish such as clams, mussels or scallops. Variations in mineral content and harvesting methods create the unique look and taste of individual sea salts. Differences in flavor are subtle yet delicious. To get the most out of sea salts, add them after cooking and do not use sea salts on highly seasoned foods.

Stephen Sharp

Tuesday, June 8, 2010

Think Twice Before Buying Cheap Herbs And Spices

Before you buy "Cheap Herbs And Spices" because you can save a buck or two ask yourself and the store you buy from these 5 important questions.

1) Are the herbs and spices stored away from light?
Florida Herb House stores all their precious herbs and spices in dark rooms. This ensures the most powerful products arriving at your door with the highest quality flavor and nutritional value! Many larger herb companies simply do not have the means to keep their herbs and spices in dark rooms because their warehouses are simply too large. Our small storage space is under 2500 sq. ft. and is easily manageable with respect to perfect temperature, humidity, and light conditions. Most herbs are sensitive to light and their nutrients are broken down when left exposed to sunlight and artificial light!

2) Are the herbs and spices stored in cool low humidity conditions?
Florida Herb House stores all their precious herbs and spices in optimal conditions which include temperatures that do not exceed 75 degrees fahrenheit or go below 65 degrees fahrenheit as well as dehumidifiers for the highest level of quality herbs and spices delivered to your door. Trust Florida Herb House for the best botanicals your dollar can buy!

3) Are the herbs and spices truly organic certified?
All of the herbs and spices purchased from Florida Herb House marked "Organic" are organic certified through "QAI" Quality Assurance International and "OTC" Oregon Tilth Corp. We always have a copy of the organic credentials on file for anyone wishing to view it. Any herbs and spices that we sell which are not organic will be clearly marked as "Wildharvested", "Cultivated Without Chemicals" or "All Natural".

4) How are the herbs and spices I am buying packed and shipped?
All of Florida Herb House's herbs and spices are packed fresh to order in our exclusive flavor savor foil packets. These packets are completely recyclable and use about 1/10th the plastic of a typical two ounces spice jar. Most of our packets are resealable also for convenience. Only our small two ounce packets are not resealable as they are designed to be poured into your existing spice jars which helps "Save The Earth"!

5) Is there a certificate of analysis for the herbs and spices I am purchasing?
All Florida Herb House's herbs and spices have a valid "COA" (certificate of analysis) available to anyone wishing to have one. These COA's list the complete analysis of each herb/spice including tests for appearance, aroma, moisture, lead, ash, mold, bacteria and more. Should any of our herbs ever fail any of these tests then they are not on our shelves!

This information and or all products for sale are not intended as a "prescription" for treatment nor is it intended to diagnose, treat, cure or prevent any disease. Florida Herb House and does not suggest, endorse, or imply in any way any treatment or cure for any ailment or disease nor does endorse or suggest that you should ever take more than the recommended dose of any nutritional supplement as listed on the label. These statements have not been evaluated by the FDA.

Stephen A. Sharp
Florida Herb House

Wednesday, May 26, 2010

Quick Guide To Buying Sea Salts

Welcome all sea salt lovers and chefs alike! Stephen Sharp founder and CEO of Florida Herb House is here to share his expertise on getting to know the basic varieties of sea salt. Florida Herb House is a leading retailer of over 100 all natural and organic sea salts. These salts are used for decorating, finishing, and flavoring various culinary dishes as well as setting up for a truly envigorating night time bath. Now let's join Stephen as he takes us on a tour of the wonderful world of sea salts.

"Sea salt, sea salt, by the sea shore." Not only is that a tongue twister but it is a fact. Yes sea salt is just that, salt harvested from the sea. So what's the big hype about this right? Table salt is the same right? NO!!! Table salt for one is derived from underground salt mines. It is then refined and blended with calcium silicate which is an anti-caking agent.

Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked and this is why top chefs add their choice of sea salt (depending on the recipe) usually towards the end of the cooking process.

Stephen also states, "All of our sea salts with the exception of our smoked salts are certified Kosher. This is a huge selling point to all our customers and I think that is why we are a top retailer of sea salt. Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts."

Basically there a five groups of sea salt. These are the finishing, cooking, grinder and mill, smoked, and bath salts. Visit us online at or to see all of our available sea salts.

Finishing sea salts are just that, they are premium high end specialty salts. They are harvested mostly by hand from exotic locations around the globe and are known for their unique textures. The various finishing salt textures provide a strong crunch and dissolve quickly, giving you a burst of clean, mild salty flavor with each bite. These salts bring out the depth of natural flavors of any dish, and also add to a beautiful tableside presentation. The various colors and flakes of finishing salts make gorgeous garnishes for every meal. Our best selling finishing sea salt is the Cyprus Flake and the Cyprus Black Lava salt.

Cooking sea salts are similar to finishing sea salts but are more resilient with regard to losing their flavor while being heated. A great choice for a truly spectacular cooking sea salt is our Fleur De Sel or Sel Gris salt.

Grinder and mill sea salts are the coarser variety of salt that is perfect for your favorite salt mill. Our favorite salt for a salt mill is the Alea Hawaiian or Black Hawaiian salt.

Smoked sea salts are a special treat. When you are considering a smoked sea salt, make sure that it is a naturally smoked salt, and hasn’t just had liquid smoke flavoring added as this can create a bitter taste. Stephen states "All of our smoked sea salts are smoked over real wood fires which gives the salt crystals a true natural smoked flavor. These salts are great on chicken, fish, and salads or any roast. Our most popular smoked sea salts are the Bali Smoked, and Dulse Applewood salts. Oh yeah we also have a full line of naturally flavored Fusion Sea Salts which are truly great."

Bath salts make an ordinary bath feel more like a spa in many ways. When people think bath salt they usually think of "Dead Sea Salt", "Pink Himalayan", or the standard Epsom Salt. Funny though Epsom Salt is not a true salt but a mixture of natural magnesium and sulfate that comes from a pure spring in Epsom, England. Whatever your choice a hot bath with your favorite bath salt is very soothing and relaxing.

Cooking with different types of sea salt and expermimenting on various dishes is not only fun but healthy! Have a happy and healthy day!!

Special thanks to:

Stephen Sharp