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Gray Salt
My favorite salt is gray salt, an unprocessed
natural sea salt from the coast of France. It has an incredible flavor and
returns salt to the status of precious commodity that it held for so much
of its history. I use it alone, sprinkled on a grilled steak, or to make
what to me is the perfect green salad: Greens, extra-virgin olive oil, and
gray salt.
Gray salt is made by the natural evaporation of seawater. As the seawater
evaporates, salt crystals form. The salt maker rakes the crystals into mounds.
Eventually, autumn rains dilute the briny sea water and harvest stops until
the following year. The salt remains slightly moist with seawater, has a
chunky texture, and is light gray in color, showing its natural origins.
It has a lower salt content and a higher flavor content than processed salt
perhaps because it contains all the natural minerals found in seawater. The
balance of the salt's trace minerals, including chloride, sodium, sulfur,
zinc, magnesium, iron, potassium, manganese, copper, silicon, and iodine,
echoes that of the human body. This allows the salt's minerals to be easily
assimilated, making a positive nutritional contribution.
Buy Gray salt.
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