More widely referred to as Celtic gray salt, or in French sel gris, Brittany sea salt is considered a premium salt due to its unique and labor-intensive harvesting methods. It’s a highly concentrated salt with a soft and fresh flavor.
As water naturally evaporates out of shallow coastal pools between May and September, salt crystals slowly form. Artisan harvesters rake the salt to the edge of each bed, entirely by hand using traditional Celtic methods. No mechanical machinery is ever used.
The salt picks up its gray color and distinct flavor from minerals in the bed’s clay bottom. Nothing is added, and nothing is removed. This time-consuming and labor-intensive process produces a superior sea salt. It’s naturally moister than other kinds of salt because of the higher concentration of magnesium which retains moisture.
USAGE: Only one-third the amount of Brittany Sea Salt is required to provide the same saltiness of regular table salt. As it’s a moist salt, you’ll find it’s preferable to sprinkle it onto dishes by hand or grind it over finished dishes. For this reason, it also won’t suck moisture out of food. While it’s perfect for steak seasoning, it’s not ideal for making a ferment like sauerkraut. It still makes a great pickling salt, however.