Sea salt can enhance the flavor of food in different ways, depending on where the salt comes from and how it is processed. Generally speaking, sea salt is harvested from the ocean by channeling seawater into clay trays. Seawater evaporates naturally leaving behind salt crystals for gathering. Some people believe that sea salt has extra health benefits and tastes better than table salt. Add this to my Recipe Box.
French Sea Salt
Unrefined French sea salt, also called Sel Gris or Celtic Salt, comes from the Atlantic Ocean. The grayish-purple salt is harvested in France near Brittany and owes its color to clay. Harvesters use traditional wooden tools to gather the salt. The salt comes in coarse ground, stone ground and "velvet" or very fine varieties.
Hawaiian Sea Salt
Hawaiian salt comes in red and black, coarse and fine ground varieties. The salt contains iron oxide that comes from Alaea, a volcanic clay in the region. Black Hawaiian salt, also called Hiwa Kai, contains activated charcoal that makes it black in color. Both salts give special flavor to Kahlua pig and other Hawaiian foods.
Ittica d'Or
Ittica d'Or is an Italian salt from Sicily gathered from the Mediterranean Sea. The low-sodium salt contains minerals such as iodine, fluoride, potassium and magnesium. Ittica d'Or crystals are ground without being refined and can be used in sauces and salads.
Flake Salt
Flake salt is heat-treated sea salt. The slow heating process enables salt crystals to form pyramid shapes. Varieties of flake salt include pyramid shaped and thin flake.
New Zealand Sea Salt
New Zealand sea salt does not employ the same gathering methods as other sea salt. Instead of evaporating seawater in trays, seawater is piped into a lake. When the salt concentration reaches five percent, seawater is released into several ponds. Pond water evaporates leaving behind salt. New Zealand sea salt is available in crystal and flake varieties.
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