Halen Môn sea salt with chilli & garlic adds warm, fiery flavours to baked eggs, Bloody Mary cocktails, or as a seasoning for triple-cooked chips.
Made with ancho chilli powder and cayenne pepper powder, the dark red salt adds a gentle kick to roasted broccoli, hummus and toasted pitta breads.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.
Ingredients: Halen Môn Pure Sea Salt PDO (67%), chilli and roasted garlic mix (ancho chilli powder, cayenne pepper powder, roasted garlic powder) (33%).
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