Happy Salt has been around since since 1985, a Shipshewana staple for almost 40 years! Kevin Horn is the owner of Shipshewana Spice Company, and Happy Salt was created by his parents. Kevin’s father worked as a professional in the food industry for many years, and created the Happy Salt blend using pepper, onion, garlic, celery, oregano, and other ingredients that are still kept secret to this day.
They are known for using only the best quality ingredients, and source them from the top locations for each: their garlic comes from California, the oregano from Greece, the basil from Italy, and so on. Shipshewana Seasoning Company also adds “A Little Bit of Love in Every Jar!” which only adds to the appeal.
Happy Salt is suggested for use on everything from potatoes to grilled fish, as a replacement for salt, or as a seasoning for almost anything, even flavoring for hearty soups. You will find Happy Salt listed a a common ingredient in many local recipes, and if you try it, you’ll understand why. Happy Salt, as well as many other tasty Shipshewana Spice Company seasonings, can be found for purchase online, at many local stores, and at the company’s booth at the Shipshewana Flea Market during their open season.
Try Happy Salt on a simple potato recipe (below.) Once you do, you’re sure to start working Happy Salt into lots of your regular recipes. When the rave reviews roll in, it will be up to you to decide whether or not to tell people about your new secret ingredient.
HAPPY PARMESAN POTATOES
- 4 large potatoes, peeled
- 1/4 C. flour
- 1/4 C. parmesan cheese, shredded or grated
- 1 Tbsp. Happy Salt
- 1/2 tsp. pepper
- 1/3 C. melted butter
- Cut potatoes into equal size cubes.
- Combine flour, cheese, Happy Salt, and pepper.
- Add potatoes and flour/spice mixture to large paper or plastic bag and shake well until all potatoes look evenly coated.
- Cover the bottom of a casserole-sized baking dish with the melted butter, followed by the potatoes.
- Cover dish with foil, add to a (pre-heated) 350 degree oven and bake for one hour.