We offer a  selection of more than 40 finishing salts for eating and cooking, solid salt Himalayan blocks for cooking and serving, soaking salts and scrubs for your body, and many more salt-based products. We've recently completed a video series covering finishing salts as well as cooking and care demonstrations for the salt block. 

We have over 40 finishing salts to enhance every dish you'll ever serve. We'll guide you to the best ways for using the world's most essential mineral! It's not about sodium chloride it's about taste! Stop by the Salt Cellar to chat with us or check this site for some great salting tips!

Most people are surprised when they first learn about the many great ways they can use Himalayan salt blocks. When specially-selected salt blocks are heated on a grill or oven to temperatures of 400 degrees or more they can cook all kinds of food. A unique and subtle salty flavor is imparted to seafood, meat or vegetables that are seared this way. Other Himalayan salt blocks can be used to serve food while curing and salting at the same time. See our video series for an entertaining overview of genuine Himalayan salt blocks in action!

Here is the link to our first video feature thanks to the wonderful folks at NH Chronicle (WMUR-TV, Channel 9).

Rachel Forrest did a wonderful write up on our store: "The shop carries salts infused with porcini mushrooms and black truffles as well as spicy salts infused with habanero peppers, great for guacamole and rimming a margarita glass. Many salts, which originated in Japan, Pakistan, Hawaii and more, come in their natural state with nuances in flavor that simply must be sampled to understand." Read the entire article here...

We also had another great article in the Portsmouth Herald by Toby Hatchett:  "In our research of where we wanted to move, we found that Portsmouth met our criteria," Tydeman said. "It has a large, good year-round population and a tourist season of about eight months. We liked the European feel, the many restaurants and quality of life." Read the entire article here...