The extraction of Celtic sea salt
is hand-made according to Celtic tradition thousands of years old. Celtic sea salt is extracted in the Guérande region in French Brittany. Seawater from the ocean is led through channels through shallow clay marshes. The processes that then occur give the very specific properties of the Celtic Sea Salt.
- The acidic clay neutralizes the very alkaline seawater
- The sodium content of the seawater is reduced from 98% to 90%, creating the most sodium-deficient sea salt
- The clay has a purifying effect on the salt, neutralizing impurities in the seawater.
In short: the Celtic sea salt is, therefore, a special salt with very specific properties.
Celtic sea salt - the process
The entire purification process in the canals takes about two weeks. After this period, the saltwater is collected in a basin, where the seawater evaporates through the sun. Evaporation leaves only the salt crystals, after which the paludier (salt extractor) can extract the salt by hand.
The uniqueness of Celtic sea salt is that the salt is not dried and refined afterwards. As a result, the original minerals remain present in the Celtic salt. As a result, the Celtic salt is completely free of contaminants from seawater.
The unique feature of Celtic sea salt is that it is not dried and refined afterwards.
Why is there sand in Celtic sea salt?
A customer wondered why there seems to be sand in Celtic sea salt. When he dissolves the salt in water, sand-like particles sink to the bottom. However, these are not sand grains but minuscule clay particles from the clay soils where Celtic sea salt is harvested and dried, and then left unprocessed. This results in the grayish color and the retention of natural minerals and trace elements. Since these substances do not dissolve in water, they eventually sink to the bottom.
Do you use a brine of Celtic sea salt?
If you support your daily diet with a teaspoon of salt solution from a brine of Celtic sea salt and water, shake the brine well before use so that this mineral sediment is well distributed throughout the brine.
