Salt Traders

Salt Traders Salt Traders was the first company to bring gourmet sea salts from around the world to the US. It was a new and exciting idea. www.salttraders.com

We carry many sea salts, peppercorns, and our own seasoning salts and sugars in many flavors.

How to make the perfect boiled eggs, every time 👌Head over to our YouTube channel, Salt Traders Didi, for this quick vid...
03/24/2019

How to make the perfect boiled eggs, every time 👌

Head over to our YouTube channel, Salt Traders Didi, for this quick video and many other tips and cooking lessons 🍴

Do you chili or chile?Chile refers to the actual peppers; could be chile or chiles. Chili only refers to the dish. So th...
02/28/2019

Do you chili or chile?

Chile refers to the actual peppers; could be chile or chiles. Chili only refers to the dish. So this week, make your favorite chili recipe and enjoy the comforting winter warmth and tingling heat it brings. We will share one of our favorite chili recipes tomorrow!

To honor the dish and this favorite fruit, we have put all our chile products on sale ‪through Sunday, March 3.‬ Here are our global spicy offerings on sale:

🌶🌶🌶
Aleppo Chile Salt
Bloody Mary Salt
Margarita Salt
Sriracha Lime Salt
Smoked Chipotle Salt
Four Chile Salt
Smoked Spicy Paprika Salt
Cinnamon Kick Sugar
🌶🌶🌶

Details:
15% off chile pepper products listed above.
Use code: hotday15

Sale runs now ‪through Sunday, March 3.‬

**Please note, not all products on the chile and spiced salts section are on sale. Only those that contain chile! 🔥

Happy National Margarita Day! We’re certainly biased, but we always have our limey cocktail with a salted rim 😉 This one...
02/23/2019

Happy National Margarita Day! We’re certainly biased, but we always have our limey cocktail with a salted rim 😉

This one has an extra kick from sliced jalapeños added to the simple cocktail and our famous Bloody Mary Salt for a colorful and flavorful rim ⚡️

That’s right! These Salt Traders salts are at Lula’s Pantry. ・・・New from
02/21/2019

That’s right! These Salt Traders salts are at Lula’s Pantry.

・・・
New from

We’re dreaming about these homemade caramel candies topped with Salt Traders Hawaiian Black Lava Salt for an earthy touc...
02/18/2019

We’re dreaming about these homemade caramel candies topped with Salt Traders Hawaiian Black Lava Salt for an earthy touch to the sweetness. As always, .panza has beautiful concept to food styling ex*****on 😍🙌

There isn’t much better than a comforting meal with family or friends on a cool Sunday afternoon. Any great Sunday roast...
02/17/2019

There isn’t much better than a comforting meal with family or friends on a cool Sunday afternoon. Any great Sunday roast is never complete without a luxurious side dish. With that, we give you Gratin Dauphinois 🥔

From the Dauphine region in south-east France. This version of the classic gratin, the wealthy cousin of scalloped potatoes, with layers of thin slices of potato baked to perfection with cream and seasoning. Nothing could be richer or simpler 👑

Serve with roast beef or chicken, or enjoy the leftover gratin in the morning with poached, fried, or scrambled eggs. Bon appétit!

You will need:
1 clove garlic, split
½ tablespoon unsalted butter
4 to 6 large Yukon Gold, or russet (Idaho) potatoes, peeled and sliced paper-thin
Sea Salt
Freshly ground black pepper
Freshly ground nutmeg
3 cups heavy cream, approximately

Preheat the oven to 325° F. Rub a 13- by 9-inch baking dish with the cut side of the garlic halves and let dry. Discard the garlic. Butter the baking dish.

Place 1 layer of potato slices in the dish, overlapping them. Season very well with sea salt, pepper, and nutmeg. Pour some of the cream over the surface of the potatoes to barely cover. Repeat with the potatoes, seasonings, and cream, making 2 more layers, for a total of 3 layers. The potatoes should just barely be covered with cream, not completely submerged.

Bake the potatoes for about 1 ½ hours, or until the potatoes are golden brown on top, the cream is almost all absorbed, and the potatoes are tender when pierced with the tip of a sharp knife. Remove from the oven and let rest to settle, so the gratin will be easier to cut, 15 to 20 minutes.

Variations:
*Add sautéed onions in between the layers of potatoes.
*Add sautéed mushrooms and persillade between the layers of potatoes.
*Mix ¼ to 1/3 cup Dijon mustard (smooth or grainy or a combination) into the cream before adding to the gratin.
*Replace half the cream with chicken stock and layer the potatoes with slices of Gruyère and Gouda cheese.

Serves 8 or more

It’s Valentine’s day! 💐Still thinking of what to do with your sweetie and want to stay cozy at home? Here is one last Ch...
02/15/2019

It’s Valentine’s day! 💐

Still thinking of what to do with your sweetie and want to stay cozy at home? Here is one last Chef Didi recipe for a classy celebration, even last-minute ❤️🍾

To finish off a lovely evening in, we suggest a beverage to warm you from the inside. We wanted a red wine cocktail that blended with our beautiful pink flake salt. It evolved into a mildly sweetened night cap with Australian Shiraz, Australian Murray River Salt Flakes, and a touch of Chambord. Warm and cozy, this beverage is perfect for curling up after a delicious dinner.

The spices will gradually unfold as they rest in your glass.

Murray River Pink Flake Salt
1 star anise
3 tiny Cacao Nibs (optional)
1 tsp Chambord liqueur
6 oz. Shiraz wine

Place a small amount of salt on a plate or saucer. Place a layer of water in another saucer and lightly dip rim of a glass in water just to kiss surface. Dip red wine glass in salt to rim all around. Place the star anise and cacao nibs in bottom of glass and pour Chambord over the spice. Add the wine, but do not stir. Enjoy!

We borrowed this beautiful image from the since it’s too dark now to get a good photograph 😉

It’s Valentine’s day! 💐Still thinking of what to do with your sweetie and want to stay cozy at home? For the rest of the...
02/14/2019

It’s Valentine’s day! 💐

Still thinking of what to do with your sweetie and want to stay cozy at home? For the rest of the day, we will share a few final simple and delicious Chef Didi recipes for a classy celebration, even last-minute ❤️🍾

Our next recipe goes perfectly with the boiled lobster and baked potato entree shared earlier this week. Keeping it simple but delicious, and adding in a bit of healthy greens! Roasted asparagus is up next. While skinny asparagus is very popular, try the medium to larger sized stalks for a change. They are meatier and just as tender.

You will need:

1 pound asparagus, medium to large sized stalks
Olive oil of choice
Himalayan pink sea salt�Wynad black pepper�1 tablespoon Lemon Sugar

Preheat oven to 500°.
Trim the asparagus by snapping off the ends (they will break naturally where the tender and tough parts meet).

You do not need to peel the stalks.
Rinse and dry the stalks.

Place on a cookie sheet with sides or baking dish. Drizzle liberally with olive oil, Himalayan Pink Sea Salt (or any other high quality sea salt), and Wynad Black Pepper. Using a couple of spatulas, toss to coat the asparagus evenly with the oil. Roast in the preheated oven for 5 minutes. Sprinkle with the sugar. Toss to coat evenly. Roast for an additional minute and serve.

It’s Valentine’s week! 💐Still thinking of what to do with your sweetie and want to stay cozy at home? Each day until Thu...
02/14/2019

It’s Valentine’s week! 💐

Still thinking of what to do with your sweetie and want to stay cozy at home? Each day until Thursday we will share simple and delicious Chef Didi recipes for a classy celebration ❤️🍾

Our next recipe is a classic, and one of the easiest in the book. It also goes perfectly with the aforementioned boiled lobster! It’s a baked potato.

Preheat oven to 400 degrees. Scrub the outsides of the potato well, then dry. Place on oven rack and bake for 45 minutes to an hour, or until cooked through. You can test this by inserting a sharp knife. It will go through easily once done. The final result is a crisp outer potato skin and fluffy, warm center. Serve immediately smothered in butter and topped with Sea Salt. We recommend our savory Syrah Salt!

It’s Valentine’s week! 💐Still thinking of what to do with your sweetie and want to stay cozy at home? Each day until Thu...
02/13/2019

It’s Valentine’s week! 💐

Still thinking of what to do with your sweetie and want to stay cozy at home? Each day until Thursday we will share simple and delicious Chef Didi recipes for a classy celebration ❤️🍾

Our next recipe is focused on the pièce de résistance: the main course! Since we’re based in the Northeast, our go-to for an utterly incredible yet easy main is boiled lobster 🦞🦞 This can be served just after cooking or the meat can be used in other ways, like for lobster roll. Be sure to allocate enough time after cooking for the lobster to cool before shelling the meat if the latter!

We suggest killing the lobster first before boiling. Whether you believe it’s humane is up to you, but there are studies that show the meat is more tender if killed ahead of time. It’s a one step process but can seem quite gruesome so try to do it quickly. Place one lobster on a cutting board. Using an 8- to 10-inch chef's knife, place the tip of the knife behind the eyes of the lobster. Push the knife down all the way through the lobster.

Make sure the water has come to a full boil before adding the lobster. Count the cooking time after the lobster water has returned to a boil.

2 lobsters, 1 1/4 to 1 1/2 pounds each
Salt
Melted unsalted butter
Lemon wedges
Chopped fresh parsley

Fill a large pot 3/4 full with water. Add 1 tablespoon salt per quart of water (now is the time to use up that everyday kosher salt you have lying around!), bring to a boil, add the lobsters, cover, bring back to a boil, and cook the lobsters for 8 to 9 minutes. Transfer the lobsters to a platter and punch a little hole behind the eyes to allow the water to drain from the bodies. Transfer to plates and serve with melted butter, lemon, and parsley.

If you want to use the lobster meat in a salad or for a lobster roll, let the lobsters cool to room temperature before shelling the meat. Cut the meat into chunks and refrigerate until ready to use.

Address

18 Mitchell Road, # D
Ipswich, MA
01938

Opening Hours

Monday 10am - 3pm
Tuesday 10am - 3pm
Wednesday 10am - 3pm
Thursday 10am - 3pm

Telephone

+19783567258

Website

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