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CELTIC SEA SALT® PRODUCTS


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Fine Ground Celtic®
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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.



Honey-Ginger Cake with Spiced Caramel Sauce

INGREDIENTS FOR FROSTING:

  • 16 ounces cream cheese, softened
  • 16 ounces sour cream
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream

INGREDIENTS FOR SPICED CARAMEL SAUCE:

  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon Fine Ground Celtic Sea Salt®
  • 1/2 teaspoon vanilla extract

INGREDIENTS FOR CAKE:

  • 4 ounces unsalted butter
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1 tablespoon peeled and grated fresh ginger
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 1 teaspoon Fine Ground Celtic Sea Salt®
  • 3 large eggs
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour

STEPS:

THE FROSTING:

Beat together cream cheese, sour cream, powdered sugar and vanilla extract until creamy. Add heavy cream; beat until mixture is fluffy. Chill until ready to use.

THE CARAMEL SAUCE:

Combine sugar, water and lemon juice in a deep heavy-bottomed saucepan. Cook over medium-high heat until sugar is fully dissolved (do not stir). Reduce heat to low; continue cooking and swirling pan occasionally until sugar mixture turns into dark amber in color. Meanwhile, combine heavy cream, butter and spices in a small pan; bring to simmer over medium-high heat. Add hot heavy cream mixture, salt and vanilla extract to sugar mixture when it’s ready. Cook two more minutes until caramel is smooth and bubbles disappear. Set aside at room temperature.

THE CAKE:

In a large sauce pan, combine butter, honey, sugar, gingers, lemon zest, orange zest and fine salt. Cook over medium-low heat until sugar is dissolved and then simmer for 5 minutes. Remove from heat; let cool until warm. Whisk together eggs and baking soda; gradually add to honey mixture while whisking constantly. Add flour to honey mixture; stir with spatula until
combined. Divide dough equally into nine portions. Preheat oven to 350°F. Line a large baking sheet with parchment paper; lightly grease work surface and rolling pin. Roll out dough portions into ⅛-inch thick rounds. Bake dough rounds, two at a time, for 5-6 minutes or until golden brown. Trim cake edges so they become perfectly round and have the same size (about 8-inch diameter). Process cake trimmings in a food processor until resemble cookie crumbs.

HOW TO ASSEMBLE:

Spread frosting in between, on top and sides of cake layers. Dust cake top and sides with cake trimming crumbs. Drizzle with caramel sauce. Cover and chill for at least 6 hours.


Makes 12 servings.

Categories: Desserts

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Honey-Ginger Cake with Spiced Caramel Sauce

INGREDIENTS FOR FROSTING:

  • 16 ounces cream cheese, softened
  • 16 ounces sour cream
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream

INGREDIENTS FOR SPICED CARAMEL SAUCE:

  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon Fine Ground Celtic Sea Salt®
  • 1/2 teaspoon vanilla extract

INGREDIENTS FOR CAKE:

  • 4 ounces unsalted butter
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1 tablespoon peeled and grated fresh ginger
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 1 teaspoon Fine Ground Celtic Sea Salt®
  • 3 large eggs
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour

STEPS:

THE FROSTING:

Beat together cream cheese, sour cream, powdered sugar and vanilla extract until creamy. Add heavy cream; beat until mixture is fluffy. Chill until ready to use.

THE CARAMEL SAUCE:

Combine sugar, water and lemon juice in a deep heavy-bottomed saucepan. Cook over medium-high heat until sugar is fully dissolved (do not stir). Reduce heat to low; continue cooking and swirling pan occasionally until sugar mixture turns into dark amber in color. Meanwhile, combine heavy cream, butter and spices in a small pan; bring to simmer over medium-high heat. Add hot heavy cream mixture, salt and vanilla extract to sugar mixture when it’s ready. Cook two more minutes until caramel is smooth and bubbles disappear. Set aside at room temperature.

THE CAKE:

In a large sauce pan, combine butter, honey, sugar, gingers, lemon zest, orange zest and fine salt. Cook over medium-low heat until sugar is dissolved and then simmer for 5 minutes. Remove from heat; let cool until warm. Whisk together eggs and baking soda; gradually add to honey mixture while whisking constantly. Add flour to honey mixture; stir with spatula until
combined. Divide dough equally into nine portions. Preheat oven to 350°F. Line a large baking sheet with parchment paper; lightly grease work surface and rolling pin. Roll out dough portions into ⅛-inch thick rounds. Bake dough rounds, two at a time, for 5-6 minutes or until golden brown. Trim cake edges so they become perfectly round and have the same size (about 8-inch diameter). Process cake trimmings in a food processor until resemble cookie crumbs.

HOW TO ASSEMBLE:

Spread frosting in between, on top and sides of cake layers. Dust cake top and sides with cake trimming crumbs. Drizzle with caramel sauce. Cover and chill for at least 6 hours.


Makes 12 servings.

Categories: Desserts

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