Sea salts from around the world
Sea salt production has changed little over time. Salty sea water is slowly channeled into man-made pools where the steady heat of the sun evaporates water content, raising salinity levels. When the pools reach saturation point, salt crystals form on the beds, where they are gathered by hand or machine.
Sea salts can only be harvested in coastal regions with the following conditions:
1. High salinity water
2. Shallow coastal zones (for forming salt marshes)
3. Regular and intense sunlight
4. Wind (sufficient for drying)
5. A little rain (too much will dilute the salt)
We only offer unprocessed, natural salts rich in minerals and trace elements and without the chemical additives (and bitterness) of processed common table salt. The unique natural form of the salt crystal is preserved, determining its special character, flavor, dissolution properties and commercial value.
Uses of salt
Salt, in addition to providing seasoning, is used to draw out moisture, enhance the sweetness of fruits, improve the flavor balance in cakes, as well as keep in moisture in wrapped grilled meat and fish. Care should be given to salt existing in other ingredients and salt concentrations (salt reduced in liquids is very strong) when preparing recipes.
Maldon salt - England
Maldon salt comes from Essex (England) where it is produced according to 200 year-old methods and local craftsmanship. Low rainfall ensures high salt concentrations in the Blackwater estuary, where twice daily low tides expose extensive marshlands and mudflats. A combination of sun and wind evaporates the sea water leaving salt deposits on the exposed seaweed.
When the spring rains come, the salt sloughs into the river, where it is siphoned from the point of highest salinity. The salt mixture is filtered, transferred to steel pans, brought to a "galloping boil," and heated for nearly one day to remove impurities.
After drying, the result is the pure white, flaky textured product revered by gourmands everywhere for its distinctive flavor, lack of bitterness and ease in dissolving into sauces. 100% organic. Endorsements and recipe ideas
from leading chefs from around the world.
Murray River Salt - Australia
The Murray River rises in the snowy Australian Alps and winds its way westward through New South Wales to empty in the Southern Ocean near Goolwa, South Australia. There, in the Murray River Basin, which has a low rainfall and high evaporation rate, groundwater has for centuries maintained high levels of salt concentration . From underground caverns formed in ancient times, now, the brine is pumped to the surface, where it is sun-dried and then gently harvested - creating beautiful pink salt flakes.
Australian Murray River salt consists of subtle peach-colored crystals. The flakes have a mild flavor and are ideal for seasoning, or to use as table salt. They melt away between your fingers.
Fleur de sel - France
Fleur de Sel consists of fine, light crystals, produced in Guérande (ancient Bretagne) according medieval methods. Paludiers channel Atlantic sea water into salterns (natural evaporation ponds) where the top layer of salt crystals is gathered by hand, ensuring a pure white color. Pure sea salt in flower, fine and crystal form.
Several recipe suggestions from the Saliniers de Sel de Guérande cooperative.
Naturally flavored and smoked fleur de sel
In addition to pure sea salt, we offer naturally flavored salts from a variety of ingredients, including sea weed, celery, lime, morel, chili, saffron, and vanilla. Smoked salts are also on offer.
Himalayan rose pink crystal - Nepal
Pure, hand-mined salt harvested from ancient sea salt deposits in the foothills of the pristine Himalayan mountains. Believed to be the purest form of salt available - flavor delicate and floral, though due to its purity, intense. Very easy for the body to absorb. Colors range from sheer white, varying shades of pink, to deep reds, due to rich mineral and iron content.
Use coarse Himalayan salt to grind over any dish, including eggs; to create a salt crust on meat or fish; and to flavor soups, stews and pasta.
Persian Blue salt - Iran
This brilliant blue salt is one of the rarest in the world, found only in a single unique vein in Semman, northern Iran. Millions of years of intense tectonic pressure have altered the salt's crystalline structure to that it optically refracts light in a vivid (but permanently) blue color.
The salt's strong initial taste quickly fades into a delicious, mild aftertaste, largely due to its high potassium content (nearly 10%) - much higher than most other sodium-only salts. For this reason, the blue salt is a healthy lower sodium alternative for people with high blood pressure issues.
Persian blue salt improves every dish as well as brings out the flavors of other spices. French and Italian chefs currently use the salt for its special appearance and exciting yet soft character. Excellent as a finishing salt and a table salt. Recommended with duck and goose liver, truffles, mushrooms, seafood and meat dishes. Available in larger format blocks, ready for grating into smaller crystals.
Sal de Ibiza, Queen of salts - Ibiza
This unique and delicious salt is harvested in Ibiza's “Parc natural de ses Salines d'Eivissa” and has a rich history going back almost 2800 years, when Ibiza was one of the world's main sources for marine salt. The current producer, founded in 1878, offers a great range of table salts containing only this exclusive salt and mixtures with other delicious spices.
100% pure sea salt of highest quality with no additives or preservatives, Sal de Ibiza is slowly dried under the Mediterranean sun and sea breeze, after which it is harvested by hand and slowly ground in ancient stone mills. It contains 80 minerals and essential trace elements.
Extremely delicate on the tongue, the salt melts slowly due to its uniquely coarse granular texture. An excellent table salt, Sal de Ibiza also brings out the bright flavors of other ingredients in cooking. The packaging is a pleasure to the eye, available in sea-blue ceramic pots with a spoon, carton cylinders and clear plastic resealable bags. Also available in mixtures with chili peppers, Mediterranean herbs, flower petals, hibiscus blossoms, and safflower.
Taksu pyramid sea salt - Bali
These tiny salt crystals are actually naturally occuring sharp-angled pyramids, which grow up to 2.5 mm in length. "Taksu" is Balinese for "only God knows why," which adds further mystery to this natural wonder found in only in special pools off the Lombok strait, where pure cold northern water meets warm Balinese water. Only 200 kg of salt can be harvested per week.
The small diamond-like crystals are surely decorative, but also offer a unique taste experience: hard and angular on the tongue but not pointed, mild and relatively sweet in flavor. Offers a snappy bright flavor for well-dressed fresh and wilted salads, thick soups, grilled fish, steamed lobster, and herbed root vegetable dishes. Hardy, holding up better than other flake salts when used in cooking.
Piranske Sole - Slovenia
Piran salt is sustainably produced in the Sečovlje Salina Nature Park according to traditional methods and highest quality standards.
Located in southwestern Slovenia, the Sečovlje salt pans are the northernmost active salt flats in the Mediterranean. Preservation efforts safeguard the culture of the ancient levee system and the animal and plant life that thrive in this unique habitat.
Piran salt comes in three forms: sea salt, unrefined sea salt with mineral content, and salt flowers, which are flaky and pink in color. Local recipes include
herb soup, fish in salt, and salt breads.
Red Alea salt - Hawaii
Hawaiian Red Alaea is a legendary medicinal clay laden with healthful benefits and provides a glorious color and uniquely zesty flavor. A traditional Hawaiian table salt used to season and preserve, the clay imparts a subtle flavor, mellower and more earthy than regular sea salt. Traditionally used in seasoning native Hawaiian dishes such as Kalua pig, poke and Hawaiian jerky; also delicious on salmon, prime rib, roasted pork loin, and Thai style foods.
Black Lava salt - Hawaii
Traditional Hiwa Kai black lava salt is the result of highest purity, highest quality activated charcoal plus local sea salt, creating a dramatic, delicious and exciting exotic salt. Charcol offers stunning black color and flavor enhancing properties. Ideal for grilled or blackened dishes, such as prime rib, salmon or eggplant.
