Comments on: Organic Sea Salt

By: Marketman

Marketman — Thu, 07 Jul 2005 08:40:35 +0000

Chris, not sure if we have a finer flakier salt on one part of the salt beds. Frankly, I went into a salt bed here and was shocked about hygeine conditions that I didn’t want to stick around looking too closely at the salt/water. My understanding is that the shape of the salt and the related “burst” effect of saltiness is the key, because all salt is chemically nearly identical.

By: Chris

Chris — Wed, 06 Jul 2005 19:04:03 +0000

Hi MarketMan!
I read somewhere that the pyramid shaped maldon salt crystals are formed in a specific area of the saltbed. I think around the edges? and the rest of the salt produced are shaped liked regular salt crystals so they have to carefully harvest the pyramid crystals by hand. I wonder if local saltbeds also produce those pyramid crystals?

By: stefoodie

stefoodie — Wed, 11 May 2005 03:36:10 +0000

ah, another maldon lover. i prefer mine sprinkled on tomato concasse, freshly harvested from the garden in the summertime…. just the tomato and the salt, but a divine combination…. juice dribbling down my chin…. wonder if steingarten and rosengarten ever talk to each other…hmmmn… they’re both so anal about their food.

By: Marketman

Marketman — Mon, 09 May 2005 21:44:52 +0000

Yup, perhaps “natural” is a better word to use. But they do still refer to organic salts in the sense that they are produced without additives, irradiation, artificial processes… Organic typically refers to something living and salt is a mineral, but it is in sea water that has lots of other living things in it… At any rate, I do mean salt from the sea, with nothing but evaporation to create it!

Maldon is my current favorite, and it’s not as expensive as some of the other chi-chi salts. At a Williams Sonoma store in the U.S., I saw the pink Himalayan salt, some reddish Hawaiian salt, very expensive French salts, outrageous Balinese salt (that looks exactly like ours), etc. at up to $15 for a cup or two! Outrageous. Thanks for the site address…really interesting stuff.

By: schatzli

schatzli — Mon, 09 May 2005 18:34:22 +0000

I thought there is NO organic salt..because WATER CAN NEVER BE ORGANIC. Natural salt, rock salt maybe.
Check this site
https://www.saltworks.us/salt_info/si_organic_info.asp

I have HIMALAYAN PINK SALT which I brought from the UK
which I spilled (so i thought maybe time to post about salt)
The other day my husband gave me a present:
FLEUR DE SEL of Camargue and just before reading this post I served balsamic and olive dip with a small bowl of Maldon.

What is life without a pinch of salt.
Great pic!

By: ENYA

ENYA — Mon, 09 May 2005 04:55:39 +0000

Funny that you and Clotilde of “Chocolate and Zucchini” have the same topic today = SALT.

By the way, I finally was able to check out the Salcedo Market in Makati and the one at the parking lot of Lung Center in Quezon City. You’re so right. These two places are awesome. I spent more than I planned, but it’s worth it. For how can you resist the moist and delicious lechon Cebu? or the crisp produce of Isabela Farm? the yummy baked goodies? the grilled-to-perfection tilapia and catfish? the bottle of garlic cheese salad dressing? the fresh seaoods? Not to mention the fact that the sellers/vendors are very polite and accommodating?

Thank you, Mr. Marketman, for telling us about the things and places you write about.

By: Mila

Mila — Mon, 09 May 2005 02:29:36 +0000

I received a gift of the red (more like orange) salt from Hawaii that J. Steingarten wrote about and reviewed (from the book “It must have been something I ate”). It’s a lovely colored salt, reminded me of the lentils I get from Indian groceries. After reading his review last year of salts, it has made me less picky over the kind of kosher/sea salt I use, so long as it’s not the processed kind. I’ve been sprinkling pineapple slices with my fleur de sel and kosher to see if it makes any difference. Can’t say I’ve noticed any mouth feel or aftertaste difference.