Salt of the Earth Celtic Sea Salt

BFA Certified grey sea salt comes from the North West of France. Harvested manually without any mechanical manipulation. These delicate sun dried (medium sized) moist crystals remain unwashed and completely natural with nothing added and nothing removed.

The original SALT of the EARTH Hand-Harvested coarse sea salt crystals are 100% natural and Chemical free. This fully mineralised moist sea salt is of the highest potency containing minerals and natural trace elements essential to the body's daily needs (Typical Analysis). The good salt breaks down the complex carbohydrates of grains and vegetables for better digestion. Fully mineralised natural salt does not create thirst and assists in hydration.

FAQ

Why Is My Celtic Sea Salt Moist/Damp?

This is completely normal and a sign of its authentic, unrefined quality! Traditional Celtic sea salt (sel gris) is hand-harvested from clay-lined ponds in coastal regions like Brittany, France. Unlike heavily processed table salts that are kiln-dried and stripped of minerals, ours retains its natural brine ("mother liquor") and trace minerals (including magnesium and others). This gives it:

• A beautiful grey hue
• Rich, complex mineral flavor
• Slightly moist texture (often 4–15% moisture, varying by batch and climate)
  

The natural moisture helps preserve those beneficial minerals and creates a slower-dissolving, crunchier finish that's perfect for seasoning meats, veggies, salads, or even a pinch in water for electrolyte boost. Many chefs and health enthusiasts prefer it this way—it's what makes Celtic salt special!

For Grinders or Shakers If you plan to use it in a salt grinder (where clumps can jam mechanisms), simply spread a thin layer on a baking sheet and dry gently in a low oven (around 65–90°C / 150–200°F) for 10–60 minutes, stirring occasionally. Or use a dehydrator on low. Let it cool fully before storing.

Store in an airtight glass jar in a cool, dry spot to minimize reabsorption of humidity (especially handy in Auckland's climate!).

Embrace the moisture—it's part of the tradition and taste!