What is salt?

Salt (sodium chloride) is a chemical made up of two components. When positively charged electrons of a soft metal called sodium combine with negatively charged electrons of a gas known as chlorine, they form an ionic bond. This bond is one of the strongest chemical structures there is. Even dissolving the salt in water doesn't effect the magnetic force of the electrons.

Sea Salt

Sea salt is responsible for most of the world's salt products. Scientists believe that dry salt desposits were formed when oceans and inland seas evaporated, leaving their sea salt behind. Today's sea salt products are distilled from existing salt water and can contain high levels of beneficial minerals.

Salt has been an important seasoning for many centuries and fulfills three major functions in cooking: it seasons and preserves food in addition to providing nutrients necessary for the body's fluid balance. Salt has been taxed by governments, trading in commerce, offered to the gods and given as part of a salary.

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Pink Sea Salt

It's the iron oxide, the famous Hawaiian "Red Clay" that makes this salt pink. Actually more of a burnt sienna color, this large crystal salt adds depth and complexity to savory dishes with its earthiness.

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Black Sea Salt

Black Sea Salt ("Black Sea" Sea Salt) is a deeply fragrant salt that comes from The Black Sea and is produced in Turkey. It is also known as Sanchal and is used in many dishes from South Asia. Black Sea Salt is really a blend of minerals characterized by a strong sulfur odor. It is commonly used in snack foods in North India. This Sea Salt has a stronger flavor than lighter Sea Salt and is used as a flavoring agent along with its role as flavor enhancer.

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Smoked Sea Salt

Our naturally Smoked Sea Salt is an exciting new addition to our line of unique and hard-to-find products. It is smoked over wood and nut shells for 1 week, then sun-dried. Available in fine and coarse grades, our Smoked Sea Salt will help you create variations of recipes you already prepare, or it can inspire you to develop new kitchen ideas. Use it on sliced, fresh tomatoes or cucumbers, smoked salmon, rubs, or just put a small amount in a spot on the plate for the diner to use at his/her liking!

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Sea Salt Recipes

Dill Pickles

Use about 10 pickling cucumbers,scrubbed clean

Put the cucumbers and the fresh dill in a 1-1/2 quart sterilized, clamp top jar. In a sauce pan, combine 5 cups of water with the salt, dill seeds, vinegar, peppercorns and pickling spice.

Bring to a boil over a high heat for 3 minutes. Leave to cool. Pour the cooled mixture over the cucumbers; if there is too much liquid, be sure to add all the spices to the cucumbers and discard any remaining liquid. Seal in the jar and be sure to store in a cool, dark place for 3 weeks before serving. Refrigerate after opening.

Corned Beef

The English originally gave Corned Beef its name. "Corn" was a term used to describe any kind of small bits, as in this case, salt crystals. The Irish made it more of a lasting tradition, which is why it is usually associated with them. Here is a recipe based on the original method. Use the following to spice a 6 pound joint:

3 bay leaves, crushed 1 teaspoon, ground cloves 3 teaspoons, ground mace 1 teaspoon, peppercorns 1 tablespoon, granulated garlic 1 teaspoon, allspice 2 heaping tablespoons, brown sugar 2 heaping teaspoons, saltpeter 1 pound, coarse sea salt To cook the meat, you will need:

One six pound, lean, boned joint of beef 3 sliced carrots 1/2 pint, stout beer 3 medium sliced onions A bunch of mixed herbs 1 teaspoon, ground cloves 1 teaspoon, ground allspice Add all spice ingredients and rub the meat with it. Keep the meat refrigerated for a week, then wash it and tie it in a convenient cooking shape.

Sprinkle with 1 teaspoon of ground cloves and 1 teaspoon of ground allspice. Place in large saucepan on the chopped vegetables. Barely cover with warm water and simmer gently for five hours, lid on. Add the stout beer during the last hour.

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