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The Spice Lab

Premium Salts

A World of Salt

What can you do with a slab of salt that’s 250 million years old? Lots of incredible things, including cooking, grilling, chilling, and serving. Hand-cut slabs of pink, mineral-rich Himalayan salt have a beautifully marbled appearance that will turn heads at your next get-together. You can chill a brick in the freezer and use it to serve sushi, cold meats and cheeses, or fresh fruit and vegetables. Or, if you heat a salt brick to high temperatures in the oven or on a grill, you can sear seafood, meats, vegetables and other quick-cooking foods on it. It’s a functional cooktop and an artful serving platter in one, while subtly infusing the flavors of natural, pure salt into your food.

The Spice Lab, founded by Brett Cramer, also offers Himalayan salt bowls (great for serving dips), a mortar and pestle for blending herbs and spices, and chalice-style tequila glasses made of solid pink salt. The salt bricks and vessels are harvested from the Himalayan mountain range in Pakistan. Carefully mined, it’s pure, high quality salt that requires no processing or purification.

Brett, who left an Internet career to pursue his passion for salts, also offers gourmet salt collections culled from The Spice Lab’s extensive selection of more than 175 salts. Sourced from around the world, these hard-to-find salts have unique characteristics, and Brett explains how to use each one and find the right variety to pair with different dishes. Are you ready to spice up your next meal?

— Ann
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Spice Lab - Premium Salts & Salt Blocks

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Grommet Launch Conversation

  • Brett
    Brett

    Welcome to our ‘World of Salt.' We are pleased to bring you the best tasting and hard-to-find sea salts from around the world. From Cyprus Citron Lemon Flake Salt and Apple Wood Cold Smoked Salt to Hawaiian Bamboo Jade Salt and Pink Himalayan Crystals valued for their therapeutic properties, each salt has a unique taste and tale. While I won’t be available today to interact with you, Angie who knows all about our company and products, will be here today in my place and will be happy to answer your questions.

  • Katherine
    Katherine – Grommet Team
    1/20/12 12:59 PM

    I wanted to bring over this important information from our details tab about how to maintain these products.

    To clean Himalayan Salt Blocks and Vessels simply wipe with a damp cloth and store.

    You can also rinse with warm water, using a soft brush to ensure the removal of all food particles.

    Dry the salt rock thoroughly in a warm oven to prevent further dissolution of the salt and seal it in plastic wrap until your next use.

    While it will shrink slightly with each use, if treated they will last many years.

  • Annette
    Annette
    1/20/12 1:24 PM

    How big is the mortar and pestle set?

  • Angie
    Angie
    1/20/12 1:55 PM

    Hi Annette, The pestle is 4 inches in diameter at the top and 3.5 inches high

  • Leslie
    Leslie
    1/20/12 1:41 PM

    Cooking on salt brick or chilling with it sounds wonderful. Can I use it if I'm on a sodium restricted diet?

  • Angie
    Angie
    1/20/12 2:02 PM

    @Leslie: When cooking or serving with a salt block,you do not need to use any additional salt in preparing the food. The food will be flavored and pick up some salt from the block. Using fresh ingredients and a salt block would definitely have less salt content than found in most prepared foods. Hope that addresses your question.

  • Angie
    Angie
    1/20/12 3:35 PM

    Definitely give the Gourmet Sea Salt Collections a try. The grilling collection has a 11 test tube selection of smoked and savory salts, ideal for cook outs and adding barbeque taste to any dish. And Collection 1 features some of The Spice Lab's most popular salts from around the world. The salts are attractively displayed in a handmade wooden base made from recycled lumber, so no two are exactly alike. A unique gift to give and also enjoy for your self.

  • Julie
    Julie
    1/20/12 5:03 PM

    I see where you responded on how to clean the slabs 0 shat about the Tequila Glasses?

  • Joan
    Joan
    1/20/12 5:22 PM

    We have Himalayan salt lamps, and I know humidity is not its friend! So when I saw your comment about rinsing in warm water, you may want to emphasize the need to heat afterwards!

    Regarding your comment, "While it will shrink slightly with each use, if treated they will last many years" you don't indicate how it should be "treated." Would appreciate your comments on same!

    Many thanks!

  • Angie
    Angie
    1/20/12 5:48 PM

    Good points Joan. Every salt plate and vessel comes with How To instructions including the heating steps for first time use to cure it. You never want to put your salt plate under running water or soak in the sink. They are naturally antimicrobial - meaning no harmful bacteria can grow on your plate or vessel. So better to wipe with a damp cloth or paper towel than "rinse" and always dry thoroughly after cleaning. If you happen to wash your salt plate, repeat the first time curing process.

    With this type of care, it will provide many years of use.

  • Angie
    Angie
    1/20/12 5:24 PM

    It's the same for the tequila glasses as the salt blocks. Rinse with warm water and dry thoroughly. You want to avoid soap or detergent and definitely not "dishwasher safe".

  • Marisa
    Marisa
    1/23/12 1:25 PM

    What are the size dimensions on the tequila glasses? Thanks!

  • Katherine
    Katherine – Grommet Team
    1/23/12 1:32 PM

    @Marisa: Great question. Each Tequila glass is about 2.5 inches wide, 4 inches tall and will hold about 2 ounces (or a double shot, or a fairly small cocktail).

  • Jodi
    Jodi
    1/26/12 6:22 PM

    To be clear - to "treat" the salt rock, means to "cure" it via the heating process? If you use raw or cooked food on it, you should wipe w/ damp cloth and dry thouroughly after? And if you rinse it, you should dry and "re-cure" it? Also , one should never wash it w/ soap?

  • Katherine
    Katherine – Grommet Team
    1/26/12 7:04 PM

    @Jodi : I have talked to Angie and she confirms "don’t use soap; use a damp cloth to wipe and then dry thoroughly; curing/ treating is the heating process; and if exposed to water re-cure it."

  • Linda Thompson
    Linda Thompson
    3/8/12 4:25 PM

    I love the idea of the salt block. Can you shave the salt block and use the salt on food?

  • Chew-Hoong
    Chew-Hoong – Grommet Team
    3/9/12 5:23 PM

    @Linda Thompson: The salt is 100% edible. Use a microplane grater. Enjoy!

  •  Sally G
    Sally G
    6/2/12 7:59 AM

    I do not want to put a damper on this really creative products, but I am concerned about the ecology/sustainability of harvesting 250-million-year-old salt? What is the environmental impact on the local region? I know that salt is a natural product, and that there are subtle differences among geographically varied salts, and humans have certainly been mining salt for centuries or longer, but it does not sound as though these products come from a renewable source. Is there reason for concern?

  • Chew-Hoong
    Chew-Hoong – Grommet Team
    6/5/12 11:06 PM

    @ Sally G: Good question. We will look into it and let you know.

  • Brett
    Brett – Special Guest
    6/7/12 9:52 AM

    @ Sally G: It is estimated that there are 1000 years of salt in the Pakistani mines alone. They do not strip mine the salt and instead they dig it like gold, in tunnels. This causes little impact on the local environment and employees tens of thousands of miners. See images of the mines here.

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