[Advertisement]

Stefan Erdmann's premium salts taste ideal with almost everything.

EdelSalz – the finest herb salts in 13 varieties – What do you bring back from vacation? Jewelry? Clothes? Decorations? Nope! For me, it's always something to eat, preferably—depending on the country I'm visiting—salt. Salt? Yes, exactly. I love salt, its versatility, and all the things you can make with it. Salt is so much more than what it's often made into in its simplest form on restaurant tables—mixed with a little rice to prevent moisture. One person who demonstrates the versatility of salt at an absolute premium level is Stefan Erdmann, founder and owner of EdelSalz. EdelSalz currently offers 13 different salt blends—herb salt mixes, herb salts, and natural salts. The special thing about them is that the salts aren't mixed with the respective botanicals; instead, the botanicals themselves lose moisture during the drying process and "coat" the salt. The result is unique salts with intense flavor profiles. Since salt is also a fascinating topic for me, I met with Stefan Erdmann. Now I'm a huge fan of premium salt. Read about the story behind it, the philosophy, and how such amazing salts are made.

My personal favorite, "Red Onion"„

The story of EdelSalt

It all started when trained chef Stefan Erdmann salted his food, thought to himself after tasting it, "Well, it's okay, but it could definitely be better!" and from then on, the idea of offering high-quality salt never left him. What followed was a period of countless experiments to refine salt and make it something even more special. Time passed, and Stefan Erdmann didn't always have the necessary time to take the next step. But now, finally, several months packed with trials and tinkering later, EdelSalz is born. The result is a diverse range of salts, enriched with the finest and only high-quality botanicals, vegetables, and herbs.

Making salt so aromatic and special is no easy feat. Besides using the highest quality ingredients (both botanicals and salt), the key is not just to mix the salt with the herbs, but—conversely—to imbue the salt with the desired aroma by having the botanicals coat it. The aromas and colors cannot penetrate the salt itself, as its structure is too firm and impermeable. Erdmann, too, undertook countless experiments to achieve his desired results, always prioritizing variety, quality, and freshness. The product: EdelSalz (Gourmet Salt).

The salt is colored by intense colors that come solely from the botanicals.

The different types of premium salt

Let's get to the jars – that's what the 13 varieties come in. They're quite stylish, with leather straps in three colors – representing the three categories – and copper-colored lids. The EdelSalz range includes four herb salt blends, or "Botanic Blends" ("Feel the Mediterranean," "Taste of Asia," "Tarragon & Ginger," and "French Kiss"), seven herb salt blends, or "Pure Botanics" ("Rosemary Salt," "Arugula Salt," "Basil Salt," "Coriander Salt," "Ginger Salt," "Chili Salt," and "Red Onion"), and two natural salts ("White Gold" and "Crystal Salt"). Each jar contains tips on the back of the jar suggesting dishes that pair perfectly with that particular salt. However, based on my own personal experience, you can generally combine almost any of the salts with most dishes without having to pay too much attention to the specific botanicals used. Each jar costs €9.90 in stores. A price I am willing to pay after the test (following paragraph).

Edelsalz in use

I bought four jars of premium salt ("Red Onion," "Taste of Asia," "Estagon & Ginger," and "Arugula"). I didn't choose the pure halite salt without botanicals or the pure crystal salt (category "Natural Salts") because I was much more interested in experiencing the unique characteristics of the premium salts. Specifically, how intense and authentic the flavors in the salts are and how they perform in cooking and other applications. I learned from Stefan Erdmann that the pure salt is of high quality. Only the finest halite salt from Pakistan is used, not sea salt – more on that later. After a successful cooking session, my personal favorites from my selection are clear: "Red Onion" and "Arugula." Even at the initial meeting, I had the opportunity to smell and taste some of the salts on their own. I was amazed by how intensely each variety tastes of the botanical(s) used in the salt. Incredible! This gives the prepared food a completely different flavor. It's clear that such a high-quality salt doesn't just end up in pasta water or soup, but is used for cooking and experimentation. "Red Onion," for example, contains 75% halite salt, has a mild spiciness, but gains sophistication from the subtle sweetness of the onion. The salt is recommended for dressings, sauces, and salads, or even pork – I made homemade, salted Obatzda (a Bavarian cheese spread) and also used it to enrich a sauce. Second place goes to "Arugula." As you can read on the EdelSalz website, arugula has a very high mustard oil content, a slightly peppery taste, and an incomparable aroma. Arugula, and therefore the salt, goes well with all kinds of meat and fish dishes, as well as pasta. My cooking partner and I ventured to make chicken risotto and used the arugula EdelSalz both during and after cooking. Fantastic! I can only recommend – even though it's a bit more work – cooking, garnishing, and tasting both with and without the salt, because then you'll definitely taste the difference. In third place is the "Taste of Asia" salt. I'm not a fan of overly spicy food, and although the Taste of Asia gourmet salt contains chili, it's very well-balanced and only slightly spicy. Fresh and tangy notes (lemongrass, ginger, coriander, and chili) combine skillfully with the halite salt and create a vibrant display of colors on the plate. Oh, and by the way, the arugula salt is a beautiful, bright green. And of course, absolutely no anti-caking agents, additives, artificial flavors, or flavor enhancers are used in any of the varieties.

Meat, fish, vegetables, sauces, salads, dips and more – EdelSalz is versatile.

What's behind it? – Interesting facts about premium salt

Humans need only 5-6 grams of salt per day. It's crucial to ensure that this amount, whether consumed pure or in food, is of the highest quality. EdelSalz uses only the finest, pure halite salt and exclusively fresh botanicals – preferably from the region – for all its salt blends. "The use of halite salt was a very deliberate choice!" says Stefan Erdmann. Halite salt has the advantage of a significantly higher mineral content than sea salt. Therefore, all of their salts (except for the crystal salt, of course) are produced using halite. The trained chef never uses sea salt in his blends. The taste of sea salt is far too intense for these high-quality mixtures and would overpower the individual flavors and aromas of the fresh botanicals. Each EdelSalz blend should have and retain its own unique character in terms of aroma, taste, and application. With halite salt, there's no risk of plastic particles or impurities ending up in the finished product – an unwelcome but not uncommon phenomenon when cooking with and handling a lot of sea salt. Halite salt, on the other hand, is mined by hand in Pakistan. The primary difference between these premium salts and others is that the botanicals coat the halite salt with their aromas, rather than simply being mixed in. This is achieved through a drying process in a dehydrator at a maximum temperature of 40 degrees Celsius. The salt has ample time (approximately six to ten hours) to absorb both the color and aroma of the botanicals. The result after drying is a top-quality salt, the likes of which I have rarely tasted.

Even with simple snacks, these premium salts are delicious helpers.

Hard facts and personal opinion

If you'd like to try the salts, I definitely recommend buying two or three varieties from the online shop. For each salt, you can read about its unique characteristics, ingredients, and potential food pairings. You can also read more about halite salt, its benefits, and the history of EdelSalz on the website linked below. The shop is also linked below. Currently, the salts are available in person at "Gaumensprung" in Neuried, at "Gustini" in the Fünf Höfe shopping center, and from June onwards at "Coco Monaco" on Marienplatz. They may soon also be available in the Pasing Arcaden shopping center and smaller delicatessens. My first choices – and the ones I'm currently restocking with – are still "Red Onion," "Arugula," and "Taste of Asia," although next time I'm going to try the "Basil Salt" and "Ginger Salt." These are two very intense flavors, in my opinion, even as botanicals, and I'm eager to experience them in EdelSalz form. There's no rush; the salts will keep for up to 1.5 years if stored away from light and moisture. According to EdelSalz founder Stefan Erdmann, we can also look forward to new varieties. "They're already in development, or rather, I'm toying with various ideas, such as a red wine salt for Christmas," he said when asked if further varieties are planned. So, stay tuned.

+++ This article was created in cooperation with EdelSalz. Thank you! +++

Contact for inquiries

Fine salt
Website
ONLINE SHOP
Become a Facebook fan and don't miss a thing!

Details: 13 varieties of premium salts: seven herb salts, four herb salt blends and two natural salts;
No additives, separating agents, flavor enhancers and artificial flavorings

Pictures: