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Finishing Salts

Fleur de Sel

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Fleur de Sel © Denzil Green Fleur de Sel is a hand-harvested sea salt from Brittany in France. Harvesting of the salt centres on the Guérande area in Brittany. The salt has fine, opaque, ivory-coloured crystals; no processing or refining is done. (Fleur de Sel is also produced in the Camargue region of southern France,…

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Hawaiian Black Lava Salt

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Hawaiian Black Lava Salt doesn’t occur naturally, but is rather a man-made blend. Salt water is evaporated in pools to leave sea salt behind. Crushed black lava and activated black charcoal are then added for colour. Hawaiian Black Lava Salt is a finishing salt, much in vogue with foodies these days (2004.) Cooking Tips Don’t…

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Hawaiian Red Alae Salt

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Hawaiian Red Alae Salt is from the island of Kauai in Hawaii. To harvest it, salt water is evaporated in rock pools whose rock contains iron oxide (FeO2), resulting in large crystals of salt that have a russet or burnt-siena colour to them. These days, to meet the demand, clay with iron oxide in it…

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Maldon Salt

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Maldon Salt © Denzil Green Maldon Salt is an English sea-salt. It comes in large, thin, uneven, crunchy salt flakes that have a very clean, pure salt taste. It is meant to be a finishing salt, used at the table in small amounts, rather than in cooking. You might be tempted to want to put…

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Sel Gris

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Sel Gris is a sea salt that is a by-product of making Fleur de Sel by evaporating basins of sea water. See “Fleur de Sel” entry for more information. The clay at the bottom of the basins gives the salt its flavour and grey colour. History Notes Sometimes it is called Celtic Salt because the Celts,…

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