These large, bright yellow grains owe their zesty, slightly sweet flavor to orange and lemon peel, as well as a hint of turmeric. Uses; Our lemon salt will not fail to please with fish and seafood dishes, such as a delicate clam ceviche or salmon gravlax. It will add a lovely flavor to pan-fried mushrooms or to a simple green salad. Distinctive attributes; Our salt is sourced from the Trapani and Paceco nature reserve in Sicily, an area comprising nearly 1,000 hectares, home to salt flats for many centuries. Today, the salt is still harvested partly by hand, following an ancient method, and crushed using wind energy, thanks to the many windmills still standing.