Salt of the Earth

Celtic sea salt & pink Himalayan salt

Specialty Salts

Having had the health benefits of two types of salts touted to me, I decided to experiment. I’d heard a bit about sea salt and have used that for quite a while now, and read about a brand called Celtic sea salt, which I simply assumed was just as healthy as all the rest, just found around Ireland or one of the other Celtic countries, hence its different name.

Turns out it is something different, after all.  Turns out it is a brand of salt, and it comes from the coast of France.   (Breton region, I’d assume.  The Bretons are Celts.)

The other one that began popping up in my readings was pink Himalayan salt, which obviously derives from that mountain range.

So… when I was ordering up some other ingredients, I saw the supplier carried both Celtic sea salt and pink Himalayan salt, and ordered both.

Celtic sea salt:  Unlike, say, Trader Joe’s variety of sea salt, this is lightly grey.  It’s granular and somewhat moist — indeed they say best not to  store it in tightly sealed containers.  Well, heavy humidity is hitting this region of the country, and will do so all summer, so I’m not entirely going to comply during summer months, but.

Pink Himalayan salt:  this is a dry granular salt, a really attractive pink color, very distinct.

Both have additional minerals, hence the coloration.  Keep in mind that while they are mineral-rich, they may not provide enough iodine, which is added to ordinary purified table salt.  I do eat enough seafood that for my part I’m not worried.  I tried to find out information about the Himalayan — some websites say there’s about eight or ten additional minerals (besides sodium and chloride, which folks, is salt); another source declared there are hundreds.  Yeah, right.

Both are very good, and taste similar to this tastebud.  I think I’ll be doing my own cooking with one or the other from now on.  I bought a pound of each:  should last a while.

Soft boiled eggs

In the Pink

With my decreased reliance on packaged foods, I’m finding there are indeed things (besides generic potatoes) that I will salt.  I don’t salt:  ocean-going seafood except for Maine shrimp, omelets, fried eggs, chicken, salads, fruits.  I always have salted boiled eggs, potatoes (Yukon golds don’t need salt), and am learning to use small amounts with beef, goat or lamb; and with some roasted veggies.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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3 Responses to Salt of the Earth

  1. Carolyn says:

    Diane, I appreciate the post on salts. I’ve been experiementing with these, too. I bought pink Himalyan salt but it’s still sitting, unused, in my cupboard, mostly I think because it’s in a big chunk! I guess you’re supposed to use a grater…. Anyway, different salts do lend different effects to food. I love using it, now! Maybe you could follow this post up with one on peppercorns, as I’ve found that different types, like salt, yield different effects! 🙂


  2. Thanks for the suggestion! At the moment I either use black tellicherry from Penzeys; or I use a mixed combo called “Rainbow Peppercorns” from Trader Joe’s. The latter includes the same black pepper plus Brazilian pink, Indian green and Malaysian white. Grind as needed.. I’ll do something more extensive in the reasonably near future…

  3. Pingback: Salt of the Earth – About a Chef’s Favorite Mineral Condiment | Of Goats and Greens

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