Season your steak, crispy calamari, or fresh tomatoes with Maldon Pepper Sea Salt, a blend of hand-harvested sea salt flakes with Tellicherry and pink peppercorns. This versatile seasoning adds a balanced fusion of freshness and warmth to any dish. Made in the UK by the Maldon Salt Company since 1882.
Hand-harvested sea salt flakes, carefully combined with Tellicherry and pink peppercorns for a perfectly balanced fusion of freshness and warmth. The delicate, clean taste of our world-famous sea salt flakes compliments the fruity notes of the pink peppercorns, whilst the warmth of the Tellicherry peppercorns grounds the sweetness with a woody, robust aroma. A layered and highly versatile combination that's great with steak, crispy calamari or fresh tomatoes. Fantastic flavour at your fingertips!
Suitable for freezing. Vegetarian. Microwavable.
FeaturesCountry of origin: United Kingdom
Nutritional Data| Typical Values | Per 100g |
|---|---|
| Energy | 258.6kJ / 61.9kcal |
| Fat | 1.5g |
| - of which saturates | 0.2g |
| Carbohydrates | 11.7g |
| - of which sugars | 1.9g |
| Protein | 1.7g |
| Salt | 81.0g |
Package type: Pot
Recycling information: Carton - Recyclable; Lid - Recyclable; Pot - Recyclable
Other InformationFull Product Name: Sea Salt blended with peppercorns
Ingredients: Sea Salt Flakes (81%), Tellicherry Pepper (13%), Pink Peppercorns (6%)
Allergen Information: May Contain Celery, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Mustard, May Contain Nuts, May Contain Peanuts, May Contain Sesame, May Contain Soya. May contain Traces of Nuts, Sesame, Peanuts, Mustard, Celery, Milk, Soya and Gluten.
RecipesClassic Scrambled Eggs
Serves: 1 person. Prep time: 5 minutes. Cook time: 5 minutes.
Ingredients:
Method:
In a small bowl or jug, crack in the two eggs and then whisk together with a fork. Place a knob of butter in a frying pan and place over a medium low heat. When the butter is melted and foaming, pour in the eggs. Use a rubber spatula to gently move the eggs and stop the bottom from cooking to fast.
While the eggs are cooking, place the sourdough bread into the toaster to toast. Butter the toast and then as soon as the eggs are ready, which should only take 3 - 5 minutes (you want them to have a small amount of soft, undercooked egg in the middle), remove the pan from the heat. Give the eggs out last stir with the spatula and then spoon them over the toast. Sprinkle generously with the Maldon Pepper Sea Salt and garnish with the finely chopped chives. Enjoy!
