A month ago I was approached by A.Vogel, a company known being a pioneer for natural health, and was asked "how do I Herbamare?" How do I what? Until then I was unaware as to how to Herbamare. Although I had previously never heard of the seasoned sea salt that has been a staple in Europe for decades, I became intrigued by this new product as soon as the word "organic" came into my sight. I have always been one to turn to fresh and unprocessed foods as opposed to convenience foods when it comes to cooking, not wanting to add any additional preservatives and other garbage into my body that it really doesn't need, but when I found out about the blend of twelve certified organic herbs that go into Herbamare, they had officially had my attention.
Featuring twelve of some of my favourite flavours, which include: celery, leek, watercress, onions, chives, parsley, lovage, garlic, basil, rosemary, thyme, and kelp; I could already start brainstorming all of the areas where Herbamare could add more flavour into my quickie, I-have-no-time-to-waste meals. More than just being certified organic, I also appreciated that one of the three flavours of Herbamare was actually sodium-free, making it the perfect alternative to salt for many members of my family who have health concerns and have been struggling to cut back on their salt intake.
Once I received my package containing all of the three flavours (Original, Zesty, and Sodium-Free), I got right to it and began sprinkling the different flavours of Herbamare on just about any savoury dish I could find that needed an extra lil' somethin' somethin'. If you've ever heard of Umami, which is often cited as being "the fifth taste" or "the savoury taste," you will understand what Herbamare can bring to everyday dishes. Often people compare umami to the artificially produced MSG, for being that kick of flavour that can turn a dish into something that you can't help but go back for more, but unlike MSG, which leaves you feeling out-of-sorts, umami is harmless. Herbamare was a welcome addition to all different types of meals and dishes thanks to its certified organic and kosher stamps as well as containing no additives nor MSG.
So what were my favourite ways to use Herbamare this month? More than anything, I loved the sodium-free Herbamare as great way for my grandfather to not compromise on taste while trying to cut back on his salt intake. For myself, I loved sprinkling the Zesty Herbamare on soups to add a hit of spice, and added the Original flavour to all different types of things like pestos, unbaked pizza crust, grilled meats, and particularly loved sprinkling it on the freshest of local produce, as a way of keeping the integrity of the original vegetable, while enhancing its flavours.
So now that I've shared my experience with Herbamare, it's time for you to share yours! Try A.Vogel's Herbamare for yourself! See what type of new and unique ways you can use Herbamare in your own kitchen, and share your findings on Twitter and Facebook using the #Herbamare hashtag.
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