Salt is not just salt anymore. Regional differences in the mineral content of the salt plays an important role in creating the subtle but very worthwhile taste variations in salt. Atlantic? Pacific? Mediteranean?. The manner by which salt is harvested and how one uses the salt in the kitchen and at the table adds to the fun. The consistent fact about all our salts: they add a depth and beauty to our table. One has only to sprinkle some French Fleur de Sel over a fried egg to understand the difference.
For gourmet salts, remember to use them at the end of cooking, or on the table. Using them too early in the cooking process will destroy the fragrant floral characteristics of these salts, especially the more refined Fleur de Sels.
We have an embarrasment of choices when it comes to salt, and we've decided to carry the salts we felt really had the most to offer. Read their stories, and enjoy these fine salts.
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