Sel Gris de l'Ile de Noirmoutier, French Sea Salt, Large Reviews
Over 15% of the material in sel gris de l'Ile de Noirmoutier are trace minerals-possibly the highest of any salt anywhere. How the Celtic Galls, who originated around 3,000 BCE on the isthmus of between the Black Sea and the Mediterranean where today we have Turkey, came to settle in France is a long story. While historians may squabble over details of the centuries of pillaging, interbreeding, and possibly practicing Druidism that got them where they are today, there can be little doubt that the people's thirst for blood, conquest, and riches was symptomatic of a deeper yearning. Having finally broken their swords and snuggled in, the Galls wasted no time either developing their own some of the world's most evolved culinary arts. One of the earliest traditions is the method of harvesting salt from the swift, pure ocean currents off the coast of France. As the tide comes in, seawater is first allowed to settle in a silt pond before continuing its course to the shallow salt-fields dug in the native clay. After the combined effect of sun and wind evaporates the seawater to a dense brine, it is flowed into saltpans to crystallize. As in the days of the earliest Celtic settlers, wood rakes are still used today to recover the salt from the bottom of the pan. The French government, which smiles on all things traditional, has granted this sel gris de l'Ile de Noirmoutier salt its Nature et Progrès certificate, equivalent to Organic. Nothing less that this combination of swift sea, settling, natural clay, sun, wind, and domesticated Gallic raking is responsible for the abundant graces of a true sel gris de l'Ile de Noirmoutier. Its high moisture content gives it resilience on red meat, substantial vegetables, cheeses, and chocolates, preserving crunch and complexity.
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Sep 06, 2011 14:11:03
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