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Salt: Lemon

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Description: 100% Pure Amagansett Sea Salt blended with fresh lemon zest. We like it best on seafood and vegetables, but the heady citrus notes add a wonderful flavor to fruit and salads as well. Actually, we haven't found anything that doesn't go well with this blend. This salt tends to "brighten" foods it is used with.

This lemon finishing salt is the favorite of customers at the farmers' markets Amagansett Sea Salt Co. attend. Try barely cooking some fresh scallops, plating them on warmed greens and then sprinkling a half-dozen or so crystals on top of each scallop for a quick, easy and positively fantastic dish.

Ingredients: 100% pure Amagansett Sea Salt, Fresh Lemon Zest. 

Amagansett Sea Salt Co

Amagansett Sea Salt began in 2011 as an adventure marrying two of the owners favorite things – fine food and life by the sea! Today, salt making is their passion and finishing salt their full-time business. Throughout their marriage, they spent time away from their then careers as attorneys, traveling and enjoying the simple pleasures of a good meal, with the freshest ingredients, simply prepared and properly seasoned. They explored and were intrigued by the traditions of salt making in the most picturesque and tranquil places in the world. As they spent more and more time in their cherished childhood beach town of Amagansett, on Long Island, NY, they began exploring the craft of salt making. What started as a hobby more than twenty years ago turned into years of refining their salt making process: from the design of their unique solar-evaporating salterns, to the manner by which they carefully tend their crop, to experimenting with flavors that pair well with their delicate sea salt. Today, Amagansett Sea Salt is recognized by leading chefs as one of the worlds most treasured finishing salts. These culinary salts are used at outstanding restaurants and by chefs, cooks, gourmets and food artisans of all levels. Amagansett Sea Salt is premium, unrefined finishing salt, crafted entirely by hand in small batches from the Atlantic Ocean. Their traditional open-air process is entirely natural, requiring only the sea, sun, wind, and patience. They do not boil or oven-dry seawater. They do not trap the process in a greenhouse or a factory building, and use no chemicals or anti-caking agents.

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