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Salt
Salt, that simple and straightforward basic commodity, is no longer just that as gourmet salts from almost every region in the world grow in appreciation among chefs and diners alike. From crystalline sea salts from the Atlantic coast to indulgent Hawaiian black lava, rosy Himalayan and blue Persian varieties, discerning palettes are eagerly asking what types are ‘worth their salt’.
Here at Shore Solutions, we are able to source a luxurious range of salts from across the world as well as the classic table staples.
Whether you are looking for the coarse sea salt of Anglesey in North Wales – now protected under EU law and boasting a status on the level of champagne – or the finest flavoured assortments of smoked, garlic and even umami-infused, you can find every delectable salt you require among our products.
If you don’t see exactly what you are looking for here, please get in touch with your Client Manager for a complete range of salts of the Earth.
Fleur de Sel
Harvested by hand from the pristine Atlantic waters of French north western Brittany region, the ‘flower of salt’ is unrefined and superbly rich in minerals. Collectors only scrape the top layer of salt from the large salt pans, which preserves the pure taste and allows for a crystalline texture.
This traditional and artisan product is primarily sourced from the town of Guérande, but can also come from neighbouring regions, although its relative scarcity makes it one of the more expensive salt types.
Hawaiian sea salt
Kosher salt
Typically free of additives and generally larger in flake or grain size, Kosher salt is prepared specifically to the Jewish dietary guidelines. Not always sea salt, Kosher salt still boasts a cleaner and more even taste than normal table salt and is popular for use on foods such as pretzels and as the ‘garnish’ around margarita glasses.
Rock salt
Mined from ancient mineral deposits, rock salt, also known as mineral salt and Halite, is formed of isometric crystals can comes in a rainbow range of colours depending of the amount and type of ‘impurities’.
Sea salt
Done in almost every nation with a sea coast, sea salt is a broad term that refers to unrefined salt collected from ‘living’ oceans and seas. Salty waters are often collected in clay trays, where they are allowed to evaporate naturally so that natural traces of minerals remain, such as iron, magnesium, calcium, potassium and zinc.
Sea salts may be flaky, coarse of fine, but almost all have a bright, clean flavour that lends to an array of dishes and uses.
Sel Gris
Also collected from France’s Brittany coast, ‘grey salt’ is the coarser and more moist cousin of the artisanal Fleur de Sel, meaning that it doesn’t suck the moisture out of food when used as a finishing salt. Sel Gris is allowed to reach the bottom of the Celtic-style pans, which can be made of anything from clay, sand and basalt to tile, and this is where it gets its grey colouring.
The unique geological positioning of Hawaii has led to two beautiful, natural salts: red Alaea sea salt and black lava salt.
Baked red volcanic clay, enriched with iron oxide, creates to dramatic colouring of Alaea sea salt. It forms the seasoning for authentic Hawaiian dishes and can be difficult to get out of outside the Hawaiian islands.
Black lava salt, known as Hiwa Kai among locals, is a blend of salts and activated charcoal, which imbues the final product with a stunning inky black colour, silky texture and salient flavour. The charcoal content is believed to make the salt detoxing and has made it popular in detox diets.
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Kala Namak
Used extensively in south Asian cuisine and medicine, this pungent purple to pink rock salt is harvested widely in Pakistan and certain regions of Indian with access to the Himalayas. Its slightly sulphurous smell may take some getting used to, but this salt is delightful and vibrant addition to dishes.
www.shoresolutions.fr salt dry goods