HERBAMARE herb salt has a wonderful taste of fresh herbs and vegetables. Newly harvested organic raw materials are stored separately with natural sea salt for several months to allow the salt to extract flavours and essential oils. The ingredients are then carefully vacuum-dried and mashed to blend them according to Alfredo Vogel’s original recipe.
HERBAMARE is free from glutamate, artificial flavour enhancers and anti-caking agents.
HERBAMARE captures the scent of the south coast of France with its turquoise waters. Sea salt comes from Camargue, a few kilometres south-west of Nice. Salt has been produced here since Roman times. To this day, salt is produced in the traditional way. As a result, the minerals and trace elements in this salt are naturally preserved. One is seaweed, which has stable levels of iodine, calcium and iron.
Seawater is discharged through a closed canal system into shallow basins. Sun and wind allow the water to evaporate over several months. The salt crystals that remain after harvesting are further cleaned with water, dried and finally finely ground.
Unlike conventional salt production, salt is not chemically treated. It is neither bleached nor refined.
The vegetables and herbs are grown in the Alsace region of France, known for its white wines and culinary specialities. Raw materials are grown organically, certified by local control bodies.
Processing takes place in Colmar, Alsace. To ensure freshness, all vegetables and herbs must be delivered and processed within eight hours of harvesting.
When the vegetables and herbs arrive at the factory, they are checked for weight and quality. Each vegetable and herb is finely chopped and mixed separately with sea salt in a ratio of 1/3 vegetable and 2/3 sea salt. This mixture is called macerate.
Depending on the vegetable or herb, it can be stored for 4-12 months. During this time, sea salt draws out the aromas, essential oils and other substances that give Herbamare its unique flavour.
After the storage process, it is dried at a low temperature to preserve the taste of the sea salt. The salt is broken into pieces and finely ground.
Different salt mixtures are then blended according to Alfred Vogel’s recipe to create different Herbamare variants.
Herbamare is packaged in a biodegradable cardboard container with a recyclable lid.