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Coarse Sea Salt
Coarse salt has a larger grain than most salts and generally refers to sea salt or kosher salt. There are many recipes calling for coarse salt these days, and the rising popularity is due to the belief by some that it is more flavorful than even regular salt. This does not mean that it is saltier, but that the flavoring is much more pronounced; as you taste the texture and flavor of these larger crystals as soon as they hit your tongue.Where it's From
Sea salt is obtained directly through the evaporation of seawater. Because it is not typically processed, or only undergoes minimal processing, it retains trace levels of minerals like calcium, magnesium, potassium and other nutrients.Our coarse sea salt is harvested in California and we were excited to pick this one up, as it is the only commercially produced sea salt in the US. Solar evaporated from the clean waters of the Pacific Ocean. This is pure, natural and unadulterated sea salt that contains no additives.
History of Salt Production in the US
The earliest recordings of salt being produced in the US dates back to 1654 when the Onondaga Indians, from what is now New York, made salt by boiling brine from local salt springs. Colonial Americans were known to make salt by boiling brine in iron kettles during the mid to late 1700s.Solar salt production first occurred in 1770 in San Francisco Bay, California. By the 1830's Cape Cod, Massachusetts was home to more than 440 salt works, and solar salt from this region was produced in less than optimal climates by building movable, covered sheds over the evaporating pans which protected the salt and brine from precipitation. Solar salt production reached Utah in 1947 at Salt Lake.
California proved to be an ideal location for solar salt production due to the combination of the shallow shoreline, relatively even temperatures, long sunny days, and gentle coastal winds.
Commercial salt production began in 1854, when Captain John Johnson settled at Mount Eden in San Francisco marshland. By 1868, other settlers to the area had created another 18 salt companies on the Bay.
Harvesting sea salt commercially is actually a larger version of how sea salt has been harvested for hundreds of years. Harvesters create a chain of interlocking shallow ponds that are exposed to the sun and wind. As the water evaporates, the salt concentrates and the remaining water is pushed further down a series of ponds which are located closer to the final harvesting facility.
The sea water in the first pans begins with a natural salinity of about 3% and by the time it gets to the ending ponds it is closer to 25% salinity. At this stage, the salt begins to crystallize and can be harvested. This process can take up to five years.
Once harvested, the sea salt is moved to huge outdoor mounds. A crust will form on the outside of the mounds which protects the pure sea salt inside. As the salt is needed to meet demand, it is moved onto large conveyor belts that transport the salt inside the facility for final processing, kilning, and packaging.
How to Use
Use this coarse sea salt for topping bread sticks, crackers and pretzels or to flavor pasta, soup and stew. Some of our customers like to use this coarse sea salt in a pepper grinder as a fun way to add some freshly ground sea salt to their meals.We used this salt in our recipes for Skillet Olive Bread and Chicken and Dumplings.
Helpful Hints
Coarse sea salt is typically not a good substitute for any baking recipe that calls for sea salt, as the larger flakes cause flavor bursts in the baked dishes which distracts from the recipe.If you are a fan of gourmet salts you may be interested in ever increasing selection.