Description Hajia Mediterranean Salt: Tummy Friendly Previously certified low FODMAP now classified Tummy Friendly, Hajia Mediterranean Salt ingredients haven’t changed since certification and is still NO Garlic and NO Onion. It remains a culinary gem that transports your taste buds to the ancient streets of Constantinople. With its wealth of rich, warm, and pungent Turkish flavors, this salt is a riot of taste sensations. Previously certified as Low FODMAP, Hajia Mediterranean Salt is now even more versatile and ready to elevate your dishes. Flavor Profile Richness: The salt boasts a palatial richness, perfect for pairing with gamey meats and lamb. Dusky Flavors: Earthy and aromatic, it combines the warmth of spices with a touch of mystery. Suggested Uses in Cooking Meats of Choice: Traditionally, Hajia Mediterranean Salt complements mutton, lamb, chicken, or goat. Use it as a rub or seasoning for these meats. Roasted Winter Veg: Sprinkle over roasted winter vegetables for an extra layer of flavor. Slow Cooking: Add to slow-cooked stews and casseroles for depth. Yogurt Dip: Mix with yogurt for a delightful dip or spread for sandwiches. Lamb Pizza: Try rubbed lamb on pizza, paired with tangy yogurt. Experiment and Adjust: This rub is versatile—experiment and adjust quantities to your taste. Cooking Tips Room Temperature: Use Hajia Mediterranean Salt on food at room temperature for optimal flavor absorption. Scoring the Flesh: Score the meat, apply the spices, and let it rest before cooking. Low Sodium Option: If you’re on a low-sodium diet, consider using our Salt Bush or a sprinkle of rub, as they contain less salt. Check out the Monash for more information and recipes here: Low FODMAP Diet | IBS Research at Monash University – Monash Fodmap Pincha Salt is located in Katherine Northern Territory, with out a doubt you should visit our “Jewel of the North” the Katherine Nitmiluk Gorge. Click on the link below for more information. Nitmiluk (Katherine) Gorge | Northern Territory, Australia
