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Gourmet Dead Sea Salt 

Aromasong gourmet salts are created by nature at the Dead Sea, the lowest place on Earth.  This unique setting is characterized by extreme desert heat and dry, very clean air, making it the source of the world’s best salt. Dead Sea salt is naturally lower in sodium and provides essential minerals not found in table salt

• 100% Natural, free from all chemicals and anti-caking agents • Naturally 30% lower in sodium than table salt • Sustainably Harvested • Naturally provides essential minerals not found in table salt including magnesium, potassium and calcium. • 
 • Non-GMO • Gluten Free • Vegan • OU Kosher Certified •  Manufactured in our allergen-free SQF, GMP and HACCP Certified facility


1- inch - thick T bone or rib-eye steak

2- tablespoon coarse aromasong peppercorn salt

3- 2 tablespoons olive oil 

4- 8 large shallots, cut into wedges

5- fresh parsley, garlic, and thyme

A-Mix 1 tablespoon oil, parsley, garlic, thyme, and shallots

B-Sprinkle steak with aromasong peppercorn salt. In a large skillet, heat the mixture over medium heat. Add steak; cook until meat reaches desired doneness.


  1. 1 ea 3-5lb bone-in pork loin

  2. 2 tbsp aromasong Kosher Salt

  3. 1 tbsp black pepper

  4. 2 tsp fennel powder

  5. 1 tsp cinnamon

  6. 1 tsp aromasong Coarse Sea Salt

  7. 1/2 tbsp  mustard

  8. 1 tsp turmeric

  9. 2 tsp honey

​Season pork loin on all sides with Aromasong Kosher Salt, fennel powder, cinnamon and black pepper.Wrap pork loin in aluminum foil and place into a shallow baking dish.Roast pork loin in preheated oven for 1.5 – 2 hours, or until internal temperature reads 145F on a thermometer.Remove pork from oven, unwrap foil and reserve juices. Increase the oven temperature to 325F.Place the pork back in the pan without foil, and roast at 325F for 45 minutes – 1 hour or until pork is browned on the outside.Put reserved juices in a pan over medium – low heat. Add yellow mustard, turmeric and honey and whisk until incorporated.

Homemade Herb Salt


  • 3 loosely-packed cups of fresh herbs of your choice. Parsely, oregano, basil, mint, cilantro, thyme, rosemary, and/or dill are all great choice.

  • 1/2 cup coarse salt (like this)


  1. Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.

  2. Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree, though.

  3. Don’t want to use a food processor? No worries. Simply grab your knife and cutting board and go crazy. Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture.

  4. Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so.

  5. The salt in this recipe acts as a preservative, so your herbs should last 6 months, or even longer.

  6. Use your homemade herb salt in any recipes that would benefit from an extra punch. Rub it on roasts, sprinkle it in stews, slather it on your chickens before roasting them… You get the idea!


Mexican Chocolate Popcorn 


  1. 1 Tbsp unsweetened cocoa powder,

  2. 1 Tbsp powdered sugar,

  3. 1 tsp cinnamon,

  4. ¼ tsp popcorn salt,

  5. pinch of cayenne pepper

  6. 4 cups popped popcorn

  7. 1 tsp oil 5 mL


Mix: In a small bowl, combine the ingredients to your seasoning of choice.Pop: Prepare popcorn in either the microwave or traditionally on the stove. Spray or drizzle oil onto popcorn, tossing to evenly coat. Serve: Sprinkle seasoning over popcorn and toss to coat once more. Serve warm.

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