This unusual sea salt comes from Maldon on the English North Sea coast and owes its fine smoky flavor to real oak wood, over which the delicate crystals are carefully smoked. The salt crystals themselves are extracted in the usual Maldon way: at spring tide, seawater is taken from medium depth and boiled - the salt crystals are then skimmed off. The resulting pyramid-shaped salt crystals are wafer-thin and can be easily rubbed between the fingers for seasoning. With its delicate smoky note, it is particularly suitable for seasoning roast potatoes, fish and grilled vegetables.

Salt, essential for our diet, has been a sought-after seasoning since ancient times. Quite a few cities founded their prosperity on the rare commodity, the "white gold", such as Halle (from Old High German hall = salt), Schwäbisch Hall or Bad Reichenhall.

Today salt is available everywhere and in almost any quantity, much of it comes from industrial production and is sodium chloride in its pure form. However, cooks and connoisseurs prefer salt from vouched regions of origin, and with traditional extraction methods, a sense for the taste nuances of salts from different provenances is developing again. Because with salt it is apparently like mineral water, whose mineral content measured by volume is also very small and yet significantly affects the taste.

The oldest form of salt extraction is the evaporation of sea water. On both the Atlantic and North Sea coasts, the sea tide is domesticated in salt marshes to this day, and the salt is moved from basin to basin under the sun until crystals form at a salt content of 280 g/l. The fleur de sel, the highest quality, is then skimmed off as a wafer-thin layer by hand with a wooden shovel.
Later, salt began to be extracted from underground veins in the form of brine. This was also the case in Luisenhall, where the brine was first extracted from great depths into saline basins. A view of the Luisenhall salt works hall shows the turquoise-green brine resting in oak basins so that suspended matter can settle before it is fed into the boiling pans. There the salt boils until the salt crystals can be harvested.

Sales description:

smoked sea salt flakes

Ingredients:

Sea salt flakes, smoke from oak wood

Storage and preparation instructions:

Store in a dry place.

Origin / provenance:

Great Britain

Responsible food business operator:

Luna Area Herikerbergweg 238 1101 CM, Amsterdam Netherlands