Gourmet sea salt brands aim to amplify the flavor in your daily meals with offerings that reflect local landscapes around the globe.
Though much modern salt is produced in industrial quantities, with little concern given to finesse or flavor, this wasn’t always the case. Indeed, for centuries, salt was a distinctly local product, an expression of both terroir and technique—Hawaii’s blood-red crystals, for example, or the gray, pebbly salt of France’s western coast. A few entrepreneurs are looking to recapture that sense of place and even turn salt from a sprinkled afterthought into an essential part of your diet.
When two former commercial photographers from New York, Jerry Simpson and his late wife, Elizabeth Watt, retired to the island of Bequia in Saint Vincent and the Grenadines, they resolved to find a new career. The purity of the water and its high mineral content—the region is dotted with active volcanoes—nudged them to experiment with salt.
offers a range of options, including a turmeric-infused pepper and a taco seasoning naturally high in vitamins. It was a kayaking trip down the Oregon coast more than a decade ago that provided Ben Jacobsen with the vital first raw ingredients for. He scooped a potful of seawater from Netarts Bay to boil it down at home, clocking that the high concentration of oysters there would act as a natural filter to make the seawater briny yet clean.
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