I have been using French Grey Sea Salt (McCormick) and Smoked Sea Salt Flakes (Bellamessa) for a while now. I like the French Grey and find it versatile. The Bellamessa, a product of Cyprus I find disappointing as it does not deliver much smoke flavor.
I have decided my next salt experiment will be Isle of Anglesey sea salt. I have heard good things about it and as my family roots are from Anglesey, I have to try it. I guess it is a "food of my people" thing more than anything else that motivates this desire.
Celtic Sea Salt� Brand is a registered trademark since 1976 by Dr. Jacques De Langre (friend of M. Kushi, macrobiotic pioneer).
Celtic Salt is becoming a generic term. (Like kleenex)thanks to "those who remain unnamed" (lawsuit pends).
If you all have questions, go to the source of Celtic Sea Salt� Brand, The Grain & Salt Society� 1-800-TOP-SALT.
Celtic Sea Salt� Brand is sold through authorized distributors worldwide. If it just says "Celtic" it’s not the same.
Celtic Sea Salt� is from the Brittany region of France, but is known as Sal de Guerrende in France. It is well-known over there, but not as Celtic Sea Salt� Brand. (That’s the name brand registered in US, and other countries around the world.)
It’s always best to go to the source when you have questions, so again, check out The Grain & Salt Society through their website, celticseasalt.com to get in the know.
Celtic Sea Salt� Brand is certified Kosher as well.
It is true that many folks will give it "special powers" and remember that Dr. De Langre wrote his book in the 70’s, when things were a bit different as far as what you could say to sell a product. It’s still going strong over 30 years later, so, I think there’s something to be said about that.
I found some salt at World Market labeled Esprit Du Sel selling for 10 bucks for 14 .3 oz. Also found some salt labeled course sea salt, product of France at Trader Joe,s. Personally I like to use the Esprit stuff for flavorings and some meat dishes. Bottom line, I won’t use table salt any longer.
Not bashfull about their prices are they.
At $44 a pound I’ll stick to my regular Silcian Sea Salt that I pick up for about $3 and change 2lb box. Chow Jim
Ditto on Penzey’s; I have been a customer for years. The only bad experience I’ve had with them is their magazine, "One". I found it to be awful.
I mostly use Kosher salt. I don’t know if it tastes better but I do like to be able to grab a pinch of it out of the bowl and throw it in. Can’t do that as easily with table salt. The exception is when baking. It seems that most recipes are written for table salt so in that case I only use Kosher if it is specifically called for.
Don’t know how trained I could be considered but I am a chef by trade. At work we use kosher salt almost exclusively. We get a softer, less mineral, flavor.
At home, I use Celtic sea salt for almost all our food that is mediterranean and Indian. Which is about half of what we eat. I use Diamond Kosher salt for Asian food and American food. I haven’t bought idodized salt in decades. No goiters yet!
Years ago when I was a line cook at a very innovative (at the time) restaurant here, we did a salt tasting. We tasted Diamond Kosher salt, drank water, then tasted regular idodized table salt. Then we did the test backwards. I’ve never used table salt again.
I’ve used gray sea salt, black salt, pink salt and fleur de sel as finishing salts, only fleur de sel grabbed me as worth using on a regular basis.
Stephen Rushmore Jr.
Don, thanks! Even though this is an ad, I think most of what it says is true.
Now, I am sold on sea salt. Its gotta be healthier I think. What is the best kind, grey or white, and where all can you buy it? And, must it be Celtic?
Source? I’ll bet it is from the marketer. I Googled around, and every source seemed to come back to the company. Sel de Gris de Bretagne is not known in France as Celtic Salt.
Check out this site
They make a bunch of unsupported health claims for the stuff, and then if you follow the links, you end up with… Celtic Sea Salt�
Guerande does not even border on the so-called Celtic sea. It is on the bay of Biscay.
Thanks Twin! That sea salt might be more healthy sounds reasonable to me. And, the flaky, and damp grey, sea salts sound interisting. I will try them both.
And, who starved those animals, mentioned in that article? I would like to know.
I found this:
"Celtic Sea Salt is treasured as the finest of all condiments in France and many other countries outside the United States.
Celtic Sea Salt’s characteristic gray color can be attributed to the pure clay soil of the manicured basins. The clay ionizes the many minerals in the salt, making it richer in electrolytes. Because Light Gray Celtic Sea Salt is sun dried, it retains the ocean’s moisture, which helps lock in many vital trace elements.
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