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    • help 5 Most Frequently Asked Questions
    • 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?

      Unrefined salts like ours have no more than trace amounts of Iodine, not enough to satisfy your daily recommended amount.  Try our Gourmet Seaweed Seasoning for a great tasting seasoning that includes natural Iodine!  Here are more of our Iodine options Selina Naturally Iodine.

      4. What is your best salt?

      The best salts that we have are the ones with the natural crystals and beneficial brine.  The salts we have with these attributes are as follows (in order of price low-high):

      Gourmet Kosher

      Light Grey Celtic

      Kosher Celtic

      Makai Pure

      Flower of the Ocean

      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.

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    • access_time 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…

    • access_time VIDEOS
    • Dr. Bob Explains the Benefits of Celtic Sea Salt®
      Selina Naturally® at Expo West 2016
    • access_time CONTACT US
    • 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


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    • access_time Celtic Sea Salt
    • Wholesale Available for Retailers, Health Professional, Ingredient, and Restaurant Customers

      ~ Cases and Bulk ~

      Wholesale sea salt, bulk sea salt, and ingredient pricing is available for stores, practitioners and other qualified individuals who plan to resell the Celtic Sea Salt® and Selina Naturally® Brand products. More Information…

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Celtic Sea Salt

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Celtic Sea Salt® Smoked Applewood and Bouquet Salt Rub Roast Chicken



INGREDIENTS:

  • 1 cup hot water
  • 1 cup Light Grey Celtic Sea Salt®
  • 1 gallon organic apple juice or water
  • 1 organic chicken, about 6 1/2 pound, giblets reserved for another use
  • 4 tablespoons Selina Naturally® Organic Coconut Oil, divided
  • 1 tablespoon Bouquet™ Herbes De Provence Celtic Sea Salt®, additional as directed
  • 1/2 tablespoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend, additional as directed
  • 1 celery stalk, coarsely chopped
  • 1 lemon, quartered
  • 1 medium yellow onion, quartered
  • 2 Granny smith apples, cored and quartered
  • Lemon slices, parsley and minced chives for garnish
  • Optional: Chicken gravy recipe to follow.

STEPS:

  1. In a non-reactive container large enough to hold the chicken, stir and dissolve the salt in the hot water.
  2. Add apple juice water and stir.
  3. Rinse the chicken, then submerge it in the brine.
  4. Cover and refrigerate for 1 to 4 hours, the longer the better.
  5. Position rack in bottom third of oven; preheat to 350°F.
  6. Remove the chicken from the brine and pat dry with paper towels.
  7. Mix 2 tablespoons coconut oil with 1 tablespoon Bouquet™ Herbes De Provence Celtic Sea Salt® and 1/2 tablespoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend.
  8. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
  9. Rub coconut oil seasoning under the legs and breast skin. Rub the outside of chicken with remaining 1 tablespoon coconut oil.
  10. Grind Bouquet™ Herbes De Provence Celtic Sea Salt®, about 4 times, inside chicken cavity.
  11. Place the celery, lemon, apple and onion inside chicken cavity.
  12. Place the chicken breast down on V-shaped rack in a roasting pan, and roast 30 minutes.
  13. Turn chicken, breast side up, and roast 60 minutes more.
  14. Turn up the oven to 400°F for the last 15 minutes.
  15. Roast until an instant read thermometer inserted into the thickest part of the thigh, away from the bone, registers 160°F.
  16. Pour juices from chicken cavity into the pan and transfer the chicken to a warmed platter.
  17. Grind smoked salt blend over breast.
  18. Cover loosely with aluminum foil and let rest for 15-20 minutes.
  19. Garnish with lemon slices, parsley, and chopped chives.
  20. Serve with Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend and additional Light Grey Celtic Sea Salt®.

OPTIONAL CHICKEN GRAVY:

Pour the reserved chicken pan juices into a glass measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat. Add the pan juice and 1 cup organic lowsalt chicken broth, 1/2 cup white wine to the pan and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Stir in 2 teaspoons of organic all-purpose flour and 1 tablespoon organic unsalted butter. Simmer and whisk constantly until thickened, about 58 minutes.

Makes 4-6 servings.



Categories: Dinner

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Celtic Sea Salt® Smoked Applewood and Bouquet Salt Rub Roast Chicken



INGREDIENTS:

  • 1 cup hot water
  • 1 cup Light Grey Celtic Sea Salt®
  • 1 gallon organic apple juice or water
  • 1 organic chicken, about 6 1/2 pound, giblets reserved for another use
  • 4 tablespoons Selina Naturally® Organic Coconut Oil, divided
  • 1 tablespoon Bouquet™ Herbes De Provence Celtic Sea Salt®, additional as directed
  • 1/2 tablespoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend, additional as directed
  • 1 celery stalk, coarsely chopped
  • 1 lemon, quartered
  • 1 medium yellow onion, quartered
  • 2 Granny smith apples, cored and quartered
  • Lemon slices, parsley and minced chives for garnish
  • Optional: Chicken gravy recipe to follow.

STEPS:

  1. In a non-reactive container large enough to hold the chicken, stir and dissolve the salt in the hot water.
  2. Add apple juice water and stir.
  3. Rinse the chicken, then submerge it in the brine.
  4. Cover and refrigerate for 1 to 4 hours, the longer the better.
  5. Position rack in bottom third of oven; preheat to 350°F.
  6. Remove the chicken from the brine and pat dry with paper towels.
  7. Mix 2 tablespoons coconut oil with 1 tablespoon Bouquet™ Herbes De Provence Celtic Sea Salt® and 1/2 tablespoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend.
  8. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
  9. Rub coconut oil seasoning under the legs and breast skin. Rub the outside of chicken with remaining 1 tablespoon coconut oil.
  10. Grind Bouquet™ Herbes De Provence Celtic Sea Salt®, about 4 times, inside chicken cavity.
  11. Place the celery, lemon, apple and onion inside chicken cavity.
  12. Place the chicken breast down on V-shaped rack in a roasting pan, and roast 30 minutes.
  13. Turn chicken, breast side up, and roast 60 minutes more.
  14. Turn up the oven to 400°F for the last 15 minutes.
  15. Roast until an instant read thermometer inserted into the thickest part of the thigh, away from the bone, registers 160°F.
  16. Pour juices from chicken cavity into the pan and transfer the chicken to a warmed platter.
  17. Grind smoked salt blend over breast.
  18. Cover loosely with aluminum foil and let rest for 15-20 minutes.
  19. Garnish with lemon slices, parsley, and chopped chives.
  20. Serve with Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend and additional Light Grey Celtic Sea Salt®.

OPTIONAL CHICKEN GRAVY:

Pour the reserved chicken pan juices into a glass measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat. Add the pan juice and 1 cup organic lowsalt chicken broth, 1/2 cup white wine to the pan and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Stir in 2 teaspoons of organic all-purpose flour and 1 tablespoon organic unsalted butter. Simmer and whisk constantly until thickened, about 58 minutes.

Makes 4-6 servings.


Categories: Dinner

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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

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