CELTIC SEA SALT® PRODUCTS


ORIGINAL SALTS


Light Grey
Fine Ground
Flower of the Ocean

BROADING OUR LINE


Makui Pure®
Pink Celtic Sea Salt®
Gourmet Kosher
Celtic Kosher™
Salt Accessories
Organic Pepper & Salt
Celtic Sea Salt® Seasoning

CELTIC SEA SALT® BATH


Celtic Sea Salt® Bath Soaps

CELTIC SEA SALT® SPORT


Electrolytes
Innovative Alternatives

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...

SHOP OUR OTHER BRANDS


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.


RECIPES


AltTextAppetizers & Snacks

AltTextMain Courses

AltTextSoups & Side Dishes

AltTextCocktails



Celtic Sea Salt® Pretzel Bites

Ingredients:


• 1 1/2 cups water (warm to touch)
• 2 1/4 teaspoons instant yeast
• 1 teaspoon Light Grey Celtic Sea Salt®
• 1 tablespoon packed light brown sugar
• 2 tablespoons unsalted butter, previously melted and cooled
• 4 1/4 cups all-purpose flour + more for the counter surface to knead
• 1 large egg, beaten
• Light Grey Celtic Sea Salt® for sprinkling
• Guinness and Cheddar Cheese Sauce for serving

STEPS


1.Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast may remain. Add salt, sugar, and melted butter; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
2.Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with non-stick spray. Cover and let the dough rest in a warm area for about 10 minutes.
3.Preheat oven to 425°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4.With a sharp knife, cut ball of dough into 6 sections at most . Roll the dough into six 20-inch long ropes. Cut the rope into 1.5-inch pieces to make bites.
5.Boil 9 cups of water with the baking soda. Make sure it is rapidly boiling. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
6.Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
7.Pretzel bites remain fresh for up to 3 days in an airtight container.

Makes 4 servings.

Categories: Appetizers and Snacks

Filter


Celtic Sea Salt® Pretzel Bites

Ingredients:


• 1 1/2 cups water (warm to touch)
• 2 1/4 teaspoons instant yeast
• 1 teaspoon Light Grey Celtic Sea Salt®
• 1 tablespoon packed light brown sugar
• 2 tablespoons unsalted butter, previously melted and cooled
• 4 1/4 cups all-purpose flour + more for the counter surface to knead
• 1 large egg, beaten
• Light Grey Celtic Sea Salt® for sprinkling
• Guinness and Cheddar Cheese Sauce for serving

STEPS


1.Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast may remain. Add salt, sugar, and melted butter; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
2.Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with non-stick spray. Cover and let the dough rest in a warm area for about 10 minutes.
3.Preheat oven to 425°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4.With a sharp knife, cut ball of dough into 6 sections at most . Roll the dough into six 20-inch long ropes. Cut the rope into 1.5-inch pieces to make bites.
5.Boil 9 cups of water with the baking soda. Make sure it is rapidly boiling. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
6.Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
7.Pretzel bites remain fresh for up to 3 days in an airtight container.

Makes 4 servings.

Categories: Appetizers and Snacks

Filter

Share It:

Join Our Mailing List for Special Offers

Our office hours are:
Mon - Thur. 9:00am to 5:30pm
Friday 9:00am to 4:00pm
Times are Eastern Standard Time

Retail - 800.867.7258
Wholesale - 888.353.0030

Payments we accept
payment types
authoriz.net