Salt Of The Earth is a completely unprocessed fully mineralised Celtic Sea Salt. It contains active minerals and trace elements of magnesium, calcium and potassium. This Celtic Sea Salt has a subtle flavour that doesn't make you feel thirsty, instead, it stimulates saliva glands, enhances the flavour of the food you use it in and helps break down the complex carbohydrates in grains, beans and vegetables, making digesting these foods easier.

There are three different types of salt in the Salt Of The Earth range. Here's how they differ from each other.

Salt Of The Earth Coarse Celtic Sea Salt

This is the product in its absolute purest form. Manually harvested with no mechanical manipulation, these medium sized crystals are sun dried and left a little damp. Like the whole range, they are also unwashed. The moist coarse salt crystals are best stored in wooden containers, natural clay or something that allows the salt to breathe. They can be used in a ceramic salt dryer, but it's best to dry them out before adding to your grinder.

Salt Of The Earth Low Temperature Dried Coarse Celtic Sea Salt

The regular coarse Celtic sea salt is taken and dried at a low temperature, completely trying the crystals in a way that still maintains their natural mineral balance. When dried, it can go directly into any air tight container or ceramic grinder.

Salt Of The Earth Fine Celtic Sea Salt

The most popular salt in the range, the Low Temperature Dried Coarse Salt is stone milled in Australia to a light and fluffy consistency. It still remains completely natural, unrefined and unwashed and maintains its mineral profile. The fine salt is easiest to use in cooking as you don't need to grind it.

Where does Salt Of the Earth come from?

The Celtic sea is a small portion of the Atlantic Ocean south of Ireland and touches Wales, England and also France.

How is the Salt Of The Earth salt harvested?

There are natural salt pans in the Celtic sea and this salt is hand harvested with no mechanical manipulation from these natural salt pans.