Sal

Pan de Sal: crusty white sourdough bread, taken with hot chocolate for a light breakfast.
Patis: the amber fluid prepared from salted fermented fish and used widely as a flavoring and condiment.

pan de sal, de limon, de coco, de leche, americano
(Spanish) bread respectively with salt, lemon, coconut, and milk; sliced loaf bread
pandan ...

Read full recipe by Sal Cefaliello, published at Food Network
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a la Provencale (prov-on-sal) - Provence is a French maritime province that is famed for its wines and cuisine.

À la Provençal [prov-on-sal]
The term À la Provençal describes a dish utilizing food which flourishes in the area of Provence (a French maritime province famed for its wines and cuisine), namely tomatoes, onions, garlic, and olives.
a la Royale ...

cracked Provencal = cracked Provençal Pronunciation: proh-vahn-SAL Notes: These aromatic green olives are marinated in a solution with herbes de Provence.
empeltre olive Notes: These Spanish black olives are soaked in sherry.

Les Fougeres Butter Roasted Almonds With Cranberries and Sea Sal
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include the Beall, Black Jack, Bordeaux, Brown Turkey, Celeste, Early Violet, Flanders, Hardy Chicago, Hunt, Ischia Black, LSU Purple, Nero (Barnisotte, Brogiotto Nero, Neveralla, Osborn Prolific, Pasquale, Petite Negri, Royal Vineyard, and Sal's Fig.

See also: Tomato, Garlic, Vinegar, Lemon, Snack