About Flaky Salt

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Marlborough Flaky Sea Salt

History

Making salt in open pans is not new. In Mark Kurlansky's recent book, Salt A World History, he suggests that in 450 B.C. a Chinese called Yi Duan "is believed to have made salt by boiling brine in iron pans, an innovation which would become one of the leading techniques for salt making for the next 2,000 years." Rapid boiling is still used today but the open pans have been replaced by closed vessels, outputs have increased and the salt these plants produce has a uniform cubic crystal shape.

Qualities

Marlborough Flaky sea salt is as natural as the ocean, sun and wind used in its harvesting. All ingredients used in the manufacture of our organic certified Flaky Sea Salt - sunshine, wind and pure ocean water are sourced locally.
Careful evaporation in our purpose built evaporator produces a unique flake shaped salt crystal prized for its natural flavour and soft texture.

The unique flake like crystal is ideal for finishing fine foods. The delicate crystal dissolves easily on the palate. This means greatly enhanced flavours and you tend to use less salt (by weight) on food.
Flaky salt also has excellent adherence qualities; it will stick to almost any food. This brings new taste sensations to many of your favourite foods.
This attractive product is ideally presented and served in a small finger bowl on the table. Typically the salt is gently crushed between the fingers over food. Quantities are dependant on ones own taste preferences.

No additives and Organic Certified

There are no chemical additives or processing aids used in Marlborough Flaky Sea Salt production and there is just one ingredient - seawater. The process fits in with organic principles and is Certified Organic by Bio-Gro New Zealand.

What is different about Marlborough Flaky Salt!

Our Flaky Sea Salt begins its life from sea-water that has already been partially evaporated by the sun and the wind to concentrate its salt content.
Its journey starts on our isolated windswept beach at Clifford Bay, where we draw the pristine seawater from, to start the process. The nearest significant land masses to the sea-water coming into Lake Grassmere are South America and Antarctica. The selected brine is lead into our evaporator where it is gently heated to begin the process. As the remaining water evaporates, tiny hollow pyramid shaped crystals form on the surface, increasing in size and becoming heavier, until they sink and build up on the bottom of the pans.
At the end of the process, they are gently dried and packaged. A few of the tiny pyramids survive intact, but most break into flakes, only to be crumbled by the cook or diner. These flakes cling to food better than standard table salt, due to their large flat surface area. Flaky sea salt's unique characteristics also make it a valuable product for blending with other herbs and flavourings to further add value to its delicate texture and taste.

Iodised Flaky Sea Salt is now also available. Please click here for more information.

How to use it!

Marlborough Flaky sea salt may be sprinkled on food by gently crushing between the fingers to the crystal size you require.

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