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Finishing Salt Trio - is a collection of 3 full size Artisan flip-top plastic jars and includes a beautiful glass serving tray. The Finishing salt collection is packaged in a beautiful display box and makes the perfect gift for cooks, chefs and all salt lovers.
The Finishing salt collection contains:
Fleur de Sel de Guérande is accepted by many chefs as the best finishing salt in the world. Young salt crystals are skimmed from the surface of salt ponds in France. This is a mild flavored finishing salt with a moist crystal and crisp texture. 7.5oz. flip-top jar.
Murray River - Flake is a gorgeous apricot colored flake salt from Australia. The distinctive crystals melt quickly and have a wonderful mild saline taste. This is a perfect salt to use as a garnish or as a finishing salt at the table. Murray River salt crystals are light & delicate peach colored flakes. They have a wonderfully mild flavor. The texture is ideal for use as a finishing salt. The crystals melt quickly and evenly making Murray River flake salt ideal for finishing, roasting, and baking.
The Murray River is the greatest of Australia's rivers. The source of its water is the snowy Australian Alps. Salt is a natural feature in many Australian landscapes. The Murray-Darling Basin’s low rainfall and high evaporation have combined to concentrate salt in the groundwater. This salt is produced naturally from the underground brines in the Murray Darling Basin. A red pigment, carotene, is secreted from the salt tolerant algae. The underground saline waters have been laying dormant for thousands of years. By utilizing these waters the environment is improved and a beautiful salt is produced.
4oz. flip-top jar.
Cyprus - Flake is a Mediterranean Sea salt that has become a favorite among professional chefs and weekend gourmets alike. The unique pyramid shaped crystals have a fresh ocean flavor and a satisfying crunch. 5oz. flip-top jar.
The Trio Glass Serving Tray is included with every Trio collection. This stylish salt dish is hand made exclusively for the Artisan Salt Company for a spectacular table top presentation.
Pareve (lactose free)
Certified kosher by Union of Orthodox Rabbis (OU)
When Mark Zoske sits down in a restaurant, he pours a little salt out of the shaker. But Zoske isn't just playing around. The founder of SaltWorks(TM), Inc. is checking the quality of the salt -- and most times, Zoske is dismayed to find ordinary refined table salt. It is all the more puzzling to Zoske because he knows how hard restaurant owners and chefs work to obtain the best raw ingredients. From USDA Prime grade beef and certified organic vegetables to seafood flown in for optimal freshness and perfectly complementary side dishes and wines, no detail is overlooked. Except, perhaps, the salt.
"The last thing customers put on their food, and the first thing they taste, is salt," said Zoske. "Yet only a handful of restaurants and chefs use sea salts on their tables and in their recipes."
Zoske contends that every fine restaurant should provide high-quality sea salt on the table. At less than a penny per customer, it is less expensive than most people think. But more important to the customer, sea salt is healthier and tastes much better than plain table salt.
The product of clean sea water evaporated by the sun, hand-harvested sea salt contains the trace elements, nutrients and taste that are routinely stripped from mined salt during the refining process. It is a world apart from the sodium chloride most people know as salt. In fact, there are several types of sea salts, including Fleur de Sel, flake salt pure ocean mill and grinder salt and stone-ground grey salt (sel gris), specifically used for finishing food.
From Business week
More cooks are discovering the joys of salt from exotic locales
Few food condiments have as long and storied a history as salt. This ancient staple of civilization was so valued for its ability to preserve food that it was used as currency and inspired cross-cultural trade and even war. Yet, in modern times, salt has become a ho-hum commodity.
That is changing. In the past couple of years, cooks have rediscovered salt, and it is once again a coveted prize. Dozens of exotic varieties are now available -- from shimmering Indian Kala Namak to clay-tinged red Hawaiian sea salt. Gourmands are willing to pay as much as $80 a pound for such rarities, versus about 30 cents a pound for common table salt. What's more, the rainbow-hued grains often come in smart packaging, making them a gift guaranteed to spice up any kitchen.
BRITTANY'S TEMPERATE SHORES
Unlike common table salt, which is mined from the land and then refined, the best specialty salts are "harvested" from seawater that's allowed to evaporate in the sun. The process preserves the minerals that lend each salt its distinctive appearance and flavor. Indeed, much like wine, sea salts can evoke the place they are from, whether the temperate shores of Brittany or lava-laden Hawaiian islands.
Salt comes in a variety of sizes and textures, and different salts serve different culinary purposes. The coarser grains impart a dramatic crunch and burst of flavor to a dish, while fine-grained and mildly flavored salts are used for a more subtle effect. Some salts are more like flakes. SaltWorks, a Redmond (Wash.) purveyor sells Murray River Pink Flake salt from Australia that looks like peach-colored snowflakes and has a delicate flavor to match.
Most sea salts come with a description of where they're from and how they're harvested.
Perhaps the most versatile sea salt is Fleur De Sel from France. Called the caviar of salts, it has a full flavor and high mineral content. For something more exotic, try red Alaea Hawaiian Salt or Kala Namak or "black" salt, from India, is actually dusty rose in color and has an unusual sulfurous flavor.
With so many types to choose from, companies are packaging sea salts together in sampler sets. That might be the best way to introduce someone to the new world of salt.
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