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I find this blend very grounding for the winter months with some brightness. I make it with Celtic grey, Kosher, and Maine salts; parsley; sage; bay leaf; thyme; mint; mustard powder; and smoked paprika.

The DLite blend is my lightest blend. It highlights and elevates the natural flavors of the ingredients you're cooking with. I make it by blending various sea and pink Himalayan salts as well as toasted dulse and wakame or kombu. The aroma alone will transport you to a craggy New England coastline. This blend is perfect for salt crusted baked fish as well as being great on beans, grains, and salads.

I'd have to say this is probably my most versatile blend. High camphorous herbal notes of thyme, bay leaf, and rosemary are perfectly balanced and grounded with sage, pink and green peppercorns, and three very different sea salts. It is wonderful on fish, meat, poultry, grains, eggs, starches, and salads. What can I say—It's a real crowd pleaser.

This is my robust and brawny blend. It is made with various sea salts, pepper mixtures, ground mustard seed, smoked paprika, and Mediterranean herbs. I find it really great for grilling and as a BBQ rub.