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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?
      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.

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    • Dr. Bob Explains the Benefits of Celtic Sea Salt®
      Selina Naturally® at Expo West 2016
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      • 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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      Times are Eastern Standard Time

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      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

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Gluten Free Lemon Chicken Piccata

INGREDIENTS 

  • 2 split boneless, skinless organic chicken breasts
  • Celtic Sea Salt® fine ground and Fresh cracked organic black pepper
  • 1 large organic egg
  • ½ cup cassava flour
  • ½ tablespoon water
  • 2 slices of gluten free bread, toasted
  • 2 teaspoon Italian herb blend (oregano, basil, thyme, garlic powder, Celtic Sea Salt®, chili flakes)
  • 2 tablespoons Selina Naturally® coconut oil
  • 2 tablespoon organic grass fed butter (room temperature and divided)
  • ⅓ cup freshly squeezed lemon juice (about 2 lemons), keep lemon halves for later use
  • ½ cup dry white wine
  • Fresh parsley sprigs and sliced lemon for garnish

STEPS

  1. Preheat oven to 400 degrees F.
  2. Line a sheet pan with parchment paper.
  3. Place each chicken breast between 2 sheets of parchment paper and pound them to about ¼ inch thickness.
  4. Sprinkle both sides with fine ground Celtic Sea Salt® and pepper.
  5. Mix the cassava flour, Celtic Sea Salt® and pepper in a shallow large bowl.
  6. In a second bowl beat the egg and water together.
  7. In a blender blend up the toast with the Italian herb blend into crumbs then place that blend into another large shallow bowl.
  8. Dip each chicken breast first in the flour, then the egg, and last the bread crumbs.
  9. Heat the coconut oil in a large sauté pan over medium to medium-low heat.
  10. Add the chicken breasts once the pan is hot. Cook each side for 2 minutes until brown.
  11. Place them on the sheet pan and allow them to bake for 5-10 minutes while you make the sauce.


Sauce:

  1. Wipe out the sauté pan you cooked the chicken in with a paper towel to remove crumbs so they don't add a burnt taste to your sauce.
  2. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine and reserved lemon halves, ½ teaspoon Celtic Sea Salt® and ¼ teaspoon black pepper.
  3. Boil over high heat until reduced in half, about 2 minutes.
  4. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.
  5. Discard the lemon halves and serve 1 chicken breast on each plate.
  6. Spoon on the sauce and serve with a lemon slice and parsley sprigs.


Makes 2 servings.

Categories: Main Course

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Gluten Free Lemon Chicken Piccata

INGREDIENTS 

  • 2 split boneless, skinless organic chicken breasts
  • Celtic Sea Salt® fine ground and Fresh cracked organic black pepper
  • 1 large organic egg
  • ½ cup cassava flour
  • ½ tablespoon water
  • 2 slices of gluten free bread, toasted
  • 2 teaspoon Italian herb blend (oregano, basil, thyme, garlic powder, Celtic Sea Salt®, chili flakes)
  • 2 tablespoons Selina Naturally® coconut oil
  • 2 tablespoon organic grass fed butter (room temperature and divided)
  • ⅓ cup freshly squeezed lemon juice (about 2 lemons), keep lemon halves for later use
  • ½ cup dry white wine
  • Fresh parsley sprigs and sliced lemon for garnish

STEPS

  1. Preheat oven to 400 degrees F.
  2. Line a sheet pan with parchment paper.
  3. Place each chicken breast between 2 sheets of parchment paper and pound them to about ¼ inch thickness.
  4. Sprinkle both sides with fine ground Celtic Sea Salt® and pepper.
  5. Mix the cassava flour, Celtic Sea Salt® and pepper in a shallow large bowl.
  6. In a second bowl beat the egg and water together.
  7. In a blender blend up the toast with the Italian herb blend into crumbs then place that blend into another large shallow bowl.
  8. Dip each chicken breast first in the flour, then the egg, and last the bread crumbs.
  9. Heat the coconut oil in a large sauté pan over medium to medium-low heat.
  10. Add the chicken breasts once the pan is hot. Cook each side for 2 minutes until brown.
  11. Place them on the sheet pan and allow them to bake for 5-10 minutes while you make the sauce.


Sauce:

  1. Wipe out the sauté pan you cooked the chicken in with a paper towel to remove crumbs so they don't add a burnt taste to your sauce.
  2. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine and reserved lemon halves, ½ teaspoon Celtic Sea Salt® and ¼ teaspoon black pepper.
  3. Boil over high heat until reduced in half, about 2 minutes.
  4. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.
  5. Discard the lemon halves and serve 1 chicken breast on each plate.
  6. Spoon on the sauce and serve with a lemon slice and parsley sprigs.


Makes 2 servings.

Categories: Main Course

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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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