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This naturally flavorful salt has been harvested by hand since the 7th century from the sea surrounding the island of Re on France's Atlantic coast near La Rochelle. The waters here are among the cleanest in the world and yield salts rich in minerals and tasting of the sea. This is a world apart from sea salts chemically-produced and merely containing sodium chloride. Literally meaning the "flower of salt," it is a fine, pure white salt raked from the thin surface layer of Esprit du Sel's own bays. Blooming in summer, it develops a pink tinge and an aroma of violets. The crystals look like little snowflakes. This is the salt that professionals use to add complex taste and bring out the flavors of food. Fleur de Sel is sought by connoisseurs for its incomparable flavor, delightful consistency and natural richness. It also dissolves easily, making it a perfect table salt. |
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Ravida Sea Salt comes from the low waters of the Mediterranean Sea along the western coast of Sicily. Salt pans are filled with seawater in the spring and left to evaporate under the intense heat of the Sicilian sun and strong African winds. Harvesting takes place once the water has evaporated. The salt is piled into small heaps inside salt pans and then placed into larger piles along the edge where they are protected from the rain by clay tiles. It is then crushed and ground without further refining. It is a natural, untreated salt, made by traditional methods and is rich in minerals such as iodine, fluorine, magnesium and potassium. It has beautiful white grains with intense flavor and subtle sweetness that make it the ideal table salt. |
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The ultimate way to enjoy black truffles. This blend of ground Italian black truffle and sea salt is irresistible in the kitchen. Try over cooked egg dishes, tossed in pasta, on pâté or foie gras, or sprinkled on buttered popcorn and served with a glass of spumante! A “special occasion” condiment! |
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The coastal town of Maldon, Essex, has been the center of a salt producing area since the middle ages, although legend has it that the secret of salt-making from sea water was discovered here over 2,000 years ago when the Romans ruled Britain. The Maldon Crystal Salt Company is still a small family concern, operating from a riverside site it has occupied for more than a hundred years and continues to develop the traditional saltmaker's craft to produce the soft, white ,flaky crystals unique to this area. The pyramid-shaped salt crystals, characteristic of Maldon Salt, are fragile enough to crumble easily between the fingers and have a totally different taste from the regular grains of table salt. It is an interesting exercise to taste common salt alongside Maldon Salt. The common salt sits uncomfortably on the tongue and has an underlying bitterness. Maldon Salt is milder, has the flavor of sea spray, and is free from the chemical tang of common salt. Unlike most salts containing additives to stop them from caking in damp weather, Maldon Salt is a completely natural product, retaining valuable seawater trace-elements. Delia Smith recently included Maldon Salt among her 'essential ingredients', and judging by the recommendations found in the books of some of England's best known chefs from Jamie Oliver to Nigella Lawson, she is in good company. |
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