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During the American Revolution and the War of 1812, Transatlantic shipping was interrupted and was not dependable. Salt, which had been shipped from such ports as Cadiz, Spain and Lisbon, Portugal, had become scarce. As a result, domestic salt works sprang up along the coast of Maine. From Wells to Eastport, salt works were busy evaporating the Gulf of Maine for its prized salt to supply the needs of American consumers. The salt works have long closed and are scarcely mentioned in the history books. But there was a time when much of the country seasoned, cooked and preserved with sea salt from Maine.

The Gulf of Maine is extraordinary for its cool saline waters and rich nutrients that support a large variety of sea life. The surface waters flow in a counterclockwise motion called a grye. The circular motion is responsible for creating the world's most powerful tides. These currents off shore mix the Maine gulf, which assures the quality of Maine Sea Salt.

In line with tradition, Maine Sea Salt is smoked over a natural fire with constant attention. Cool smoke permeates the salt, providing a mild, unique taste. These specialty salts enhance the flavors of many dishes, instantly turning a common meal into a great gourmet feast.

• Alder Smoked Maine Sea Salt is ideal for adding flavor to fish, poultry or eggs.
• Apple Smoked Maine Salt has a slightly sweet taste; perfect to garnish a salad.
• Hickory Smoked Maine Sea Salt adds hickory flavor to juicy steaks. Marinate for two hours with your favorite spices before cooking.
• Mesquite Smoked Maine Sea Salt adds flavor to poultry, pork, or fish.

Varieties sold separately.