Salts of the Earth


Pink Himalayan

Harvested in the foothills of the Himalayan mountain range and is essentially fossilized sea salt. Because of its taste and color appeal, it was used for currency in ancient times and it may still serve this purpose in modern days. It has a light translucent pink color and is often sold in crystal form. A number of different minerals are present in this salt. In addition to sodium – potassium, iron, magnesium, calcium, and copper are all present in trace amounts. These additional minerals transfer color to the salt, with iron creating the pleasing pink color.

Murray River Australian Pink

Flake salt – Prized for its gorgeous apricot color – Light & delicate flakes, with a wonderfully mild flavor. The texture is ideal for use as a finishing salt, a nice way to add texture and flavor to meat. Garnish. Seafood. Vegetables. The crystals melt quickly and evenly making it ideal for finishing, roasting, and baking.

The Murray River is the greatest of Australia’s rivers. The source of its water is the snowy Australian Alps. Salt is a natural feature in many Australian landscapes. The Murray-Darling Basin’s low rainfall and high evaporation have combined to concentrate salt in the groundwater. This salt is produced naturally from the underground brines in the Murray Darling Basin. A red pigment, carotene, is secreted from the salt tolerant algae. The underground saline waters have been laying dormant for thousands of years. By utilizing these waters the environment is improved and a beautiful salt is produced.

Cyprus flake, Mediterranean Sea Salt

Beautiful pyramid shaped crystals. Mild taste and delicate texture make this salt ideal for sprinkling over favorite foods. Finishing – Baking – Garnish – Seafood – Vegetables

Fleur de Sel, French Sea Salt

Premium hand harvested. Many chefs consider this to be best of all sea salts. Ideal finishing salt. Finishing – Vegetables – Salads – Red Meat – Chicken – Seafoods

Bolivian Rose

Andes mountain salt. Millions of years ago sea salt deposits were covered with volcanic ash creating this mild tasting high mineral salt.
Finishing – Brines – Seasoning – Salad

Fumee de Sel, Chardonnay Oak Smoked

Premium French sea salt that is slowly smoked with aged wine barrels. Savory oak flavor with a hint of sweetness.
Finishing – Vegetables – Salads – Meat – Seafoods

Hawaiian Sea Salt

Hiwa Kai – Hawaiian Sea Salt has a stunning black color and silky texture. Solar evaporated Pacific sea salt is combined with activated charcoal. This compliments the natural salt flavor and adds numerous health benefits to the salt.
Hiwa Kai™ is black lava salt produced in Hawaii. Activated charcoal is added to Pacific sea salt to give this salt both a beautiful color, and important health benefits. The silky black color makes this a great garnishing salt.
# Uses: Salt mills, finishing, salads, meats, seafood
# Characteristics: All natural, Kosher

Salish™ Alderwood Smoked Salt

Salish™ Alderwood Smoked Salt is new breed of natural smoked salt. This Pacific sea salt is slow smoked over real Alderwood, giving it an authentic, clean smoke flavor. Salish™ smoked sea salt is a 100% natural way to add authentic smoked flavor with no strange aftertaste. No liquid smoke, artificial flavors or coloring are added.

Once referring to the Puget Sound, the name Salish™ comes from the Native American Indians, the first to inhabit the great Pacific Northwest. In fact, Northwest Red Alderwood has been used to smoke salmon and other meats for hundreds and hundreds of years, making it a true Northwest tradition.

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