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CELTIC SEA SALT® PRODUCTS


ORIGINAL SALTS

Light Grey Celtic®
Fine Ground Celtic®
Flower of the Ocean®
BROADENING OUR LINE

Makai Pure®
Pink Celtic Sea Salt®
Gourmet Kosher
Celtic Kosher™
Organic Pepper & Salt
Celtic Sea Salt® Seasoning
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Celtic Sea Salt® Bath Soaps

Celtic Sea Salt® Bath Salts are now Rare Body® Bath Salts. Please click below to Shop:

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OUR STORY


A Foundation of Integrity: Over Forty Years of Exceptional Sea Salt

Since our founding in 1976, Celtic Sea Salt has grown into a worldwide brand, recommended for both unique taste and unique health benefits. Our roots remain at the center of our growth. While many claim to be the original, we have had over forty years to perfect our craft, and the resulting products embody our dedication. More Information...

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FAQ


1. Where does Celtic Sea Salt® come from?

Each of our salts comes from a unique place!  Here is a list of our Celtic Sea Salt® salts and their source.

Light Grey Celtic, Fine Ground Celtic, Flower of the Ocean:   FRANCE

Celtic Pink Sea Salt, Fossil River:  SPAIN

Gourmet Kosher: GUATEMALA

Celtic Kosher Coarse and Fine:  COLIMA MEXICO

Makai Pure:  HAWAII USA

Rare Body Bath Coarse and Fine:  VARIOUS

2. How is it harvested?

Here is a list of our salts and their respective harvesting methods:

Light Grey Celtic-  Hand harvested using method invented by the Celts who settled this region of France.  Seawater at high tide is trapped in estuaries until it evaporates to a brine, in which it is guided by the salt farmer through a series of clay-lined beds until by the end it is crystallizing.  The farmer uses wooden rakes to pull the sunken crystals imparted with the grey color from the bed of the harvesting ponds.  With little more done than natural draining, the yield is a moist, natural crystal salt with the brine, or “bitterns” still intact.

Fine Ground Celtic-  This salt comes from the Light Grey Celtic, just low-temperature dried and crushed for convenience. Great for baking and as a transition salt (looks the closest to regular salt)

Gourmet Kosher-  Hand harvested by salt farmers from lined beds where seawater is piped in and allowed to evaporate. As the crystals form they are kept in motion, yielding a beautiful, tiny, delicate crystal.
Makai Pure- Greenhouse harvested salt.  The seawater is taken from deep ocean currents where there is higher salinity, which yields a high-mineral salt with beautiful natural chunks and flakes.

Kosher Celtic-  Naturally harvested from salt ponds where the seawater is naturally filtered up through the ground.  This is the most moist salt we have.  Also for its price the highest minerals.  Even the fine ground variety is very moist, full of the mineral-rich brine.

Flower of the Ocean-  This is the “cream of the crop” of salts.  By skimming the crystals off of the surface of the brine, only the most delicate crystals are caught before they sink to become the Light Grey Celtic salt.  Flower of the Ocean is a culinary treasure, known as a “finishing salt” or an “expediting salt” to be pinched on food right before serving.  No need for a grinder with this salt, as the crystals are easily crushed between the fingers.

3. Is there Iodine?
4. What is your best salt?
5. How do you ensure it is just salt?

We strive to ensure that the salt you get from us is just salt as Mother Nature intended.  Our producers test at the source and we do annual 3rd party testing.  We test for pollutants like mercury, lead, and aluminum.  We also test for radiation, petroleum, and micro-plastics.

6. Where I can I find your salt?

Our salt can be found at these fine Retailers.



Jacques de Langre biography

Jacques de Langre
1925-1993

Jacques de Langre was born in Clifton, New Jersey of Belgian parents.  While still an infant, his family returned with him to Belgium.  Jacques lived through the war and received his formal education during the German occupation.  It was then that he became aware of "Do-In" and other Oriental healing sciences.  He marveled at Eastern philosophy.

The liberation of Belgium in 1944 prompted young de Langre to enlist in the United States Army.  During his service he worked as an interpreter/photographer/interviewer in the war crimes investigation branch of the U.S. Army.  As a photographer, Jacques attended the Nuremberg Trials and became acquainted with top German defendants while doing their portraits.

In 1948 Jacques married his wife, Yvette, and shortly after that they returned to the United States.  Nutrition was a high priority for the de Langres and when they were not able to purchase wholesome, whole foods that they were used to, they became interested in natural foods and holistic healing.  Both Jacques and Yvette began teaching natural health philosophy through lectures, cooking classes, and study groups.  Jacques was invited and lectured throughout the United States, France, Belgium, England, and Italy.

Jacques was noted for his extensive knowledge of "Do-In", the ancient art of self-diagnosis and therapeutic massage.  It was through the teaching of the Japanese scholar, Mr. Michio Kushi, and his own studies that Jacques was inspired to write "The First Book of Do-In".  This book of revolutionary concepts was published for the first time in English and French.  It has since been published in German, Italian, Spanish, and Portuguese.

Also of note was Jacques' passion for self-leavened whole wheat bread.  He developed this passion while working for relatives in their boulangerie (bakery).  In time, Jacques developed his own recipes.  His delectable loaves were made from the finest Montana whole grain wheat, which he milled fresh in his own stone mill.  The bread was seasoned with his pure, unrefined Light Grey Celtic® sea salt, raised by the dough's own naturally occurring yeast, and then baked in his wood fired brick oven, using only the most beautiful loaves exuding a wonderful fruity aroma that would complement any gourmet meal.  He taught many classes in bread baking and helped start several bakeries across the country.

In 1960, Mr. de Langre met Mr. Georges Ohsawa, world renown Japanese philosopher and teacher of Oriental medicine.  After many encounters and discussions they realized that they shared the same views on the importance of unrefined, real sea salt in the diet.  Mr. Ohsawa encouraged Jacques to write a book on the subject.  Inspired by the idea, Jacques started his research which resulted in the book "Seasalt's Hidden Powers".

Jacques was fluent in English, French, and German.  This allowed him access to unlimited information.  These qualities, along with his excellent memory and remarkable ability to retain information, helped in his research.

It was around 1970 that Jacques founded the Grain and Salt Society.  This organization was dedicated to research and education regarding the value of real sea salt in the diet.  Natural Celtic Sea Salt® has been introduced in the United States, Europe, Australia, and New Zealand.  It has helped many people maintain excellent health and a greater state of well-being.


-From Jacques' File Cabinet

See Jacques talking salt HERE!

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