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Product Information

Silver Cloud Estates, LLC
1550 Caton Center Drive
Suite H
Halethorpe, MD 21227
Tel# 410-565-6600
Fax# 410-565-6601


Salt Provencal

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Salt Provencal

Salt Provencal is one of our most popular products. A blend of the finest Mediterranean herbs and spices with Celtic sea salt, it can be used to encrust roasts, poultry and fish or sprinkled on salads, vegetables and pasta. For a real treat, try our Salt Provencal on sliced fresh tomatoes.

Salt Provencal contains Celtic sea salt, thyme, basil, fennel, savory, lavender and other spices. This salt is gluten-free and the added flavor from the spices and herbs results in your using less salt on your food.

303-314Salt Provencal - 4.00 oz. jar$5.48
303-315Salt Provencal - 16.00 oz. jar$13.74
303-2010Salt Provencal - 1.00 lb. pouch$14.24
303-2011Salt Provencal - 2.50 lb. pouch$20.29
303-2012Salt Provencal - 5.00 lb. pouch$37.90
303-2013Salt Provencal - 10.00 lb. pouch$70.38
303-2014Salt Provencal - 25.00 lb. pouch$177.86
Overall Product Rating: 5 out of 5

Inspired By: Provencal Salt Cod with Potato Puree by Martha Rose Shulman in Fine Cooking


1 lb. salt cod, soaked and patted dry
2 medium onions, quartered
7 large cloves garlic, 3 halved and 4 minced
2 Silver Cloud -  Bay Leaves
12 oz. waxy potatoes, peeled and quartered
2/3 cup milk
3/4 cup extra-virgin olive oil, more for drizzling
3/4 tsp. Silver Cloud -   Salt Provencal
Silver Cloud -  freshly ground Black Pepper to taste

1.Heat the oven to 375 degrees. Oil a small dish. In a medium saucepan, combine 2 quarts water with the onions, garlic and bay leaves. Bring to a simmer, add the salt cod and cover tightly. Turn off the heat and let the fish sit in the water just until it can be pulled apart with a fork, usually 10 to 15 minutes. Remove the fish from the water and set the water aside for cooking the potatoes. When the fish is cool enough to handle, pick out any bones and remove any skin. Flake the fish by using a fork or wooden spoon. Transfer to a food processor.
2.Meanwhile, simmer the potatoes until very tender in the water in which you cooked the fish. Drain the potatoes and mash with a hand masher or ricer. Add 1/3 cup of the milk and 1/4 cup of the olive oil to the potatoes and combine well. Set aside.
3.In a saucepan, heat another 1/4 cup of the oil over medium low and add the minced garlic. The instant the garlic begins to sizzle, remove the pan from the heat. Add the garlic and oil, along with the salt, to the salt cod in the processor. Combine the remaining 1/3 cup milk and 1/4 cup oil. Turn on the processor and add the milk and olive oil mixture in a slow stream.Continue to process until the mixture is fluffy. Add the salt cod puree to the potato mixture and fold to combine well. Season with pepper. Spoon the mixture into the gratin dish, drizzle with 1 to 2 tablespoons olive oil and bake until the top begins to brown, 20 to 25 minutes.
4.Serve hot.

Why Buy Your Spices at Silver Cloud Estates?

Why buy spices online when they are so readily available at your local store? The answer is quality and price. The spices sold at your local store are often a year or two old. As spices age, they loose much of their flavor. Silver Cloud's spices are always fresh, never old. Our products are also an excellent value. When you need spices, click on Silver Cloud Estates for the freshest products at great prices.

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Whole Vanilla Beans

Silver Cloud offers the finest cured Vanilla Beans, which can be purchased in glass tubes containing three beans or 8 ounce and 17 ounce vacuum sealed pouches.  There are approximately 40 beans in an 8 ounce pouch.  Since our beans are sold by weight, depending on the size of the beans, the number in a pouch will vary.

For Whole Vanilla Beans Click Here


We have recently added Acai, Natural Flavor Blend to our product offerings. This trendy flavor is great for baking, beverages and ice cream. Acai has a unique flavor which some describe as similar to a combination of raspberry and grape. Silver Cloud will have a booth at the 2015 BrewExpo America Trade Show in Portland, OR April 12 - 17, 2015. Our booth number is 1114. If you are attending please come and visit us.

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