Sea salt is now more common in our shops than it used to be and there are some excellent varieties to choose from. The making of sea salt is a fascinating natural process found in old saltpans throughout the Mediterranean islands where the waves that crash over the rocks leave some of their water behind in the rock pools. This water eventually evaporates by the heat of the sun and the salt turns into crystals. There are different grades of sea salt, some finer than others and these are more appropriate to use as a condiment whilst the coarser salts make excellent preserving salts.

Guérande Salt

A superb sea salt from Guérande in Brittany, France. A pure unprocessed salt, which has low sodium content, is my favoured salt for preserving and mixing with herbs and other spices. A pale grey colour it is stronger tasting than other more refined salts but an essential nonetheless.

Guérande Sea Salt

Maldon Salt

For many this is the finest salt of all and for me the extra cost is worth it. From Maldon in Essex, England these small brilliant white flakes make an ideal seasoning. It has a clean but more pronounced salty taste and less is required when seasoning. I do not use this as a standard salt i.e. for seasoning water for cooking vegetables but more for finishing dishes and sprinkling over foods.