The natural salt and seaweed comes from Khoisan on the West Coast of South Africa.
The rich depth of sundried tomato (that pop of fruity acid), olives and green herbs make a delicious table seasoning that adds salty taste way beyond expectation.
Excellent on beef, tomatoes, eggs, aubergine, cheese, pasta or pizza, roast peppers, mushrooms - and melted cheese of course!
Somewhere in most recipes there is a line that says "season to taste". For anything pasta and tomato and cheese, season with Tomato Salt. You will be amazed at the extra depth and pure deliciousness Tomato Salt adds. The way this salt was formulated, means you get a lot more salty taste and lots more umami with a lot less actual salt and that they say, is a very, very good thing. So, use it sparingly - it adds a lot of salty taste without adding a lot more salt!
