When Seaweed Salt was first created, there was one mission: make a salt blend to boost umami... and that is exactly what happened.

Seaweed Salt is an all rounder - a versatile kitchen essential - particularly in the kitchens of the Turqle people.

Seaweed Salt is at its best as a 'just before serving' flavour booster. Yes, it works if added while you're preparing seafood, or other relatively low heat dishes, but grilling and frying kills the finely balanced flavours.

So, sear your salmon to perfection... let it rest a moment or two and just before serving, add a light sprinkle of Seaweed Salt. The salmon and whatever you're serving with it (think creamy mashed pootatoes), will be that much tastier.

Making a fresh spring-greens salad with berries? Dress it with something light - like a lemony vinaigrette - and a sprinkle of Seaweed Salt of course!

If it is Autumn when you're reading this, consider a bowl of roast root vegertables. Just before serving, dress it with a little Smoked Olive Oil (or a good quality nut oil) and a sprinkle of Seaweed Salt.

Seaweed Salt is the secret weapon to liven up a toastie...

And there's nothing a bowl of freshly made pasta with buttered mushrooms like better than a bit more umami. Top this dish with a little chopped, fresh thyme, a sprinkle of Seaweed Salt and shavings of Parmesan cheese.

And then there's avo on toast (there is always avo on toast!).

Just before serving, add a sprinkle of Seaweed Salt - it lifts the plain old avo toast into pure deliciousness!

Seaweed Salt has quite a few super-fans - these are the people who insist on buying it by the kilogram. They are also the ones who sneak it into restaurants and wont go on holiday without it...

It is hard to say where exactly the magic lies... we just know it is there. Afterall, we've used it in our own kitchen for more than 25 years!