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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?

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 Celtic Sea Salt 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.

6. Where I can I find your salt?

Our salt can be found at these fine Retailers.

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Pecan Pie with Coconut Crust

INGREDIENTS:

Coconut Pie Crust:

  • ½ cup sifted organic coconut flour
  • ½ cup flaked or shredded coconut
  • 2 eggs or ¼ cup ground flax seeds & ¾ cup filtered warm water combined until thickened
  • ½ tbsp agave nectar, honey or maple syrup
  • ¼ cup organic ghee or ¼ cup Selina Naturally® Organic Coconut Oil
  • ¼ tsp Celtic Sea Salt® Brand Fine Ground Sea Salt
  • 2 pieces of waxed paper



Pie Filling:

  • 2 eggs beaten or ¼ cup ground flax seeds & ¾ cup filtered warm water combined until thickened
  • 1 cup organic agave nectar, honey or maple syrup
  • ¼ cup organic whole cane sugar, Xylitol or Lakanto®
  • 2 tbsp organic coconut flour, sifted
  • ¼ tsp Celtic Sea Salt® Brand Fine Ground Sea Salt
  • ¼ tsp ground vanilla or 1 tsp vanilla extract
  • 1 ¼ cups broken and pecan pieces
  • ¼ cup organic pecan nuts

STEPS:

Coconut Pie Crust:

  1. Preheat oven to 400 degrees.
  2. Coat a 9 inch pie pan with coconut oil or other high heat cooking oil such as ghee, to keep crust from sticking.
  3. Sift coconut flour to remove lumps and create a smooth texture.
  4. In a separate bowl, combine all remaining ingredients.
  5. Now add sifted coconut flour and stir until thoroughly mixed.
  6. Knead the dough with your hands for about one minute.
  7. Place 1 piece of waxed paper on a flat surface and tape edges if needed to prevent sliding.
  8. Form dough into ball and place in center of waxed paper.
  9. Flatten dough with your hand until it reaches 6 inches in diameter.
  10. Cover dough with the other piece of waxed paper.
  11. Use a rolling pin to flatten dough until it is no more than 1/8 in thick.
  12. Now, remove top sheet of waxed paper and invert dough into pie pan (hint: you can slide a baking sheet under the waxed paper to support dough, then cover with pie pan and flip).
  13. Press dough together to seal any cracks or holes, trim edges, and prick bottom with a fork.
  14. Bake crust in oven for 10-12 minutes.

Coconut Pie Crust adapted from 'Cooking with Coconut Flour' by Bruce Fife

Pecan Pie Filling:

  1. Preheat oven to 375 degrees.
  2. While oven is preheating place pecans on a baking sheet and place inside oven for a few minutes.
  3. Watch carefully! Remove pecans after a few minutes and set aside.
  4. Combine remaining ingredients.
  5. Chop or crush pecans and spread onto pie crust.
  6. Spoon combined ingredients over pecans.
  7. Add whole pecans to decorate the top if desired.
  8. Cover the edges of the crust with aluminum foil or extra filling to prevent burning.
  9. Bake for 40 to 50 minutes until filling has set.

Categories: Desserts

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Pecan Pie with Coconut Crust

INGREDIENTS:

Coconut Pie Crust:

  • ½ cup sifted organic coconut flour
  • ½ cup flaked or shredded coconut
  • 2 eggs or ¼ cup ground flax seeds & ¾ cup filtered warm water combined until thickened
  • ½ tbsp agave nectar, honey or maple syrup
  • ¼ cup organic ghee or ¼ cup Selina Naturally® Organic Coconut Oil
  • ¼ tsp Celtic Sea Salt® Brand Fine Ground Sea Salt
  • 2 pieces of waxed paper



Pie Filling:

  • 2 eggs beaten or ¼ cup ground flax seeds & ¾ cup filtered warm water combined until thickened
  • 1 cup organic agave nectar, honey or maple syrup
  • ¼ cup organic whole cane sugar, Xylitol or Lakanto®
  • 2 tbsp organic coconut flour, sifted
  • ¼ tsp Celtic Sea Salt® Brand Fine Ground Sea Salt
  • ¼ tsp ground vanilla or 1 tsp vanilla extract
  • 1 ¼ cups broken and pecan pieces
  • ¼ cup organic pecan nuts

STEPS:

Coconut Pie Crust:

  1. Preheat oven to 400 degrees.
  2. Coat a 9 inch pie pan with coconut oil or other high heat cooking oil such as ghee, to keep crust from sticking.
  3. Sift coconut flour to remove lumps and create a smooth texture.
  4. In a separate bowl, combine all remaining ingredients.
  5. Now add sifted coconut flour and stir until thoroughly mixed.
  6. Knead the dough with your hands for about one minute.
  7. Place 1 piece of waxed paper on a flat surface and tape edges if needed to prevent sliding.
  8. Form dough into ball and place in center of waxed paper.
  9. Flatten dough with your hand until it reaches 6 inches in diameter.
  10. Cover dough with the other piece of waxed paper.
  11. Use a rolling pin to flatten dough until it is no more than 1/8 in thick.
  12. Now, remove top sheet of waxed paper and invert dough into pie pan (hint: you can slide a baking sheet under the waxed paper to support dough, then cover with pie pan and flip).
  13. Press dough together to seal any cracks or holes, trim edges, and prick bottom with a fork.
  14. Bake crust in oven for 10-12 minutes.

Coconut Pie Crust adapted from 'Cooking with Coconut Flour' by Bruce Fife

Pecan Pie Filling:

  1. Preheat oven to 375 degrees.
  2. While oven is preheating place pecans on a baking sheet and place inside oven for a few minutes.
  3. Watch carefully! Remove pecans after a few minutes and set aside.
  4. Combine remaining ingredients.
  5. Chop or crush pecans and spread onto pie crust.
  6. Spoon combined ingredients over pecans.
  7. Add whole pecans to decorate the top if desired.
  8. Cover the edges of the crust with aluminum foil or extra filling to prevent burning.
  9. Bake for 40 to 50 minutes until filling has set.

Categories: Desserts

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