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DISCONTINUED SALTS

  These salts are no longer in the current Master Salt mix

and have been replaced with new salts. 

I am leaving the descriptions here so customers who purchased Master Salt

with these salts can refer back and read the details.

Bonaire Sea Salt, Bonaire, Caribbean

After Columbus lost in 1495 his exclusive rights to explore the New World, the Caribbean became open territory. Alonso de Ojeda and Amerigo Vespucci (from whom the Americas derive their name) were among the first to take advantage of this: in 1499 they landed on Bonaire and claimed it for Spain.

Although the small island of Bonaire, lacked many of the resources that made other Caribbean colonies prosperous, however it did have one precious commodity… SALT! This valuable salt was a necessary ingredient for preserving meat and fish.

In the late 1620's, the Spanish had cut off the supply of this essential mineral to the Dutch (used mainly for salting herring fish). A few years later, the Dutch captured Curacao, Bonaire, and Aruba and gained valuable control of Bonaire's salt pans. While Curacao emerged as a center of the slave trade, Bonaire became in 1633 a plantation of the Dutch West India Company. A small number of African slaves were put to work on Bonaire cultivating dyewood, maize and also harvesting solar salt. They were joined by a few remaining Indians and convicts. Slave quarters, rising no higher than a man's waist, still stand along the saltpans as a grim reminder of Bonaire's repressive past.

History tells us that ‘production’ of salt started in 1636 and over the next two centuries the salt industry on Bonaire expanded. First under the Dutch West India Company and then under direct governmental control. By 1837 Bonaire's salt production had grown so large that four obelisks were built near the Salt Lake to guide ships coming in to load. The obelisks were painted red, white, blue, and orange, the colors of the Dutch flag and the Royal House of Orange, to direct ships which came to load salt, to the appropriate pan and which names we still use!

Finally the slavery was abolished in 1862 and in the middle of the nineteenth century, the salt industry on Bonaire fell into sharp decline. The abolition of slavery and increased international competition reduced its profitability.

Nevertheless, with a comfortably dry climate and steady trade winds, Bonaire has always been recognized as an ideal location for the production of salt. For over three centuries, the island's culture and prosperity was dependent upon this most important of the world's spices. Today, about 22% of the Bonaire surface is used for the process of evaporation of sea water, a process in the hands of professionals and safely adopted in the fragile environment of Bonaire. The stunning colored salt pans are also home to one of the hemisphere's great populations of Flamingoes!

Arabian Sea Yellow Sea Salt, India

Monsoon rainwater collects underground where carotene secreted from Algae in the water gives this salt its unique light and delicate pale yellow color. It is harvested by hand and then left under the hot Indian sun to evaporate..

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Atlantic Sea Salt, La Palma, Canary Islands, Spain

The mud sticks to the rock to hold the crystalline waters of the Atlantic Ocean, of which small dense drops of salt are formed. Labyrinths of rock, where small mounts of salt are placed in the passageways between the crystallizing ponds.

 

On the bottom of the different basins and pans a variety of colours can be seen: pink, white, yellow…giving life to various small micro organisms and crustaceans such as Dunaliella salina and Artemia salina which attract migrating waders that feed in these waters: plovers, dunlins, sandpipers, turnstones, even flamingos and white shelducks have landed in this spot.

 

This magical spot, born in the arms of the volcanoes San Antonio and Teneguía is able to transform water into small diamonds; mud and stone into pink and white colours, forming a contrast with the darker shades of the volcanic soil; the wind into small whispers of energy that bring many birds a place to rest in the salt pans and the sun that goes up and down, bringing heat all day long.

 

The waters of the Atlantic, the heat of the sun, the volcanic soil and the trade winds are the four elements that play together to give life to the white, crystalline petals of the salt blossom, carefully collected in the traditional way. In this way the Salt Blossom, collected from the salt pans of Fuencaliente is presented to the world. A flower born at dusk.

 

At dusk in the warm summer days when the trade winds retreat towards the ocean, the fine layers of salt are collected before they can sink to the bottom. This needs a lot of care by the person who collects it and a tool, called a “cedazo” in the shape of a large sieve. This way we can preserve the valuable qualities of this blossom: all the minerals and trace elements that the sea brings forth. The main asset of this product is its low content of sodium and high content of magnesium, giving it a special, softer taste.

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Ukrainian Lake Salt, Crimean Peninsula

Since, 1789, on the shores of the Black Sea, on Ukraine's Crimea peninsula, lies a shallow saltwater lagoon named Sasyk-Sivash Lake. For centuries, traders have collected and sold the pink-tinted salt that the lake produces. The pink color is the result of microalgae that thrive in salty conditions and produce high levels of beta-carotene, a reddish pigment that protects it from the region's intense sunlight. Towards the end of the summer the brine is evaporating gradually. What is left is the glittering pink salt with content of natural beta-carotene, iodine and other valuable micro-elements. This natural hand-harvested sea salt. Natural sun-dried Crimean sea salt strengthens all our body functions; neutralizes toxins and harmful bacteria. According to the structure of microelements, the Crimean pink salt is close to the chemical composition of human blood.

 

This salt completely dissolves in the body fluids and is not deposited in human tissues and internal organs, because it is very well absorbed by the human body. This 100% natural salt is not treated with chemical dyes and chemical disintegrants. It should be noted that the pink color of salt does not last long. Under the influence of sunlight, it gradually disappears, but this does not affect its usefulness in any way.

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Galapagos Island Sea Salt

Sea salt is the common term for unrefined natural salt derived directly from a living ocean. Since each body of water has different amounts of trace minerals, every sea salt looks and tastes different. Pura Galapagos Salt is made of 100% sea salt, of the highest possible quality. It is harvested exclusively by Galapagos Safari Camp on the island of Santa Cruz in the Galapagos Islands, which lie in the Pacific Ocean 600 miles from the coast of Ecuador. The Humboldt Current, a major upwelling system and the most productive marine ecosystem in the world, comes up from the southern tip of Chile to drive the tide into natural pools, which then dry out in the intensity of the equatorial sun and wind over a period of five months. Our salt contains no additives or preservatives;, a pure and healthy sea salt requires nothing but sun, sea, and an ocean breeze to crystallize. The weather conditions must be just right, and the process can only be completed once a year.

Celtic Sea Salt, France

Produced since Celtic times (and also known as Celtic Sea Salt) this versatile and well-known salt has a mild taste and high mineral content. Certified organic in France, the salt's grey color comes from the natural clay that lines the beds of the revered Brittany salt pans where it is harvested. The acids in the clay soil purify the seawater in a natural way and the salt is created with more minerals from the clay bottom than that of a sandy bottom salt pan.

Brittany as the least polluted seacoast and the Celtic method as the best for harvesting of natural salt for the following reasons:

1) This coastline has almost no industry and no large cities.

2) The prevalent wind dries and crystallizes the salt very rapidly, thus minimizing the accumulation of particulate matter.

3) The deep offshore drop and continental shelf create upwellings that bring minerals from great ocean depths. The resulting salt contains rare trace elements in a very energetic mix.

4) There are abundant and varied beds of seaweeds and micro-algae that contribute to the biologically rich make-up of the shore, and therefore of the salt. 

5) The art of Celtic salt-making has been passed down in this place for literally a hundred generations offering a superior philosophy and mastery of the craft.

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Fiji Island Sea Salt, Fiji Islands

The Fiji Islands are some of the most remote on Earth, and as a result have one of the most pure, unpolluted ecosystems on Earth. Harvested from apple-green Fijian reefs, then solar dried on pristine beaches under the island sun. A 2,200 acre organically certified private island with nutrient-rich volcanic soil in the Fiji archipelago. The geographical isolation, far from the tumult and pollution of the mainland, allows us to maintain the purity of our products. Our large, sparkling crystals retain vitamins and minerals lost in regular salt. No preservatives. No additives. Bio Gro Certified Organic (New Zealand), Kosher certified, Vegan, Non-GMO.

Pure Sea Salt, New Zealand

Certified organic in New Zealand, this versatile salt is harvested from the ultra pure waters of the Southern Ocean using a natural process of sun and wind. A high magnesium and calcium content gives this salt a clear, pure taste. The currents sweep up the East Coast of New Zealand and into the Solar Salt field located right at the top of the South Island.

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Spanish Spring Salt, Andalusia, Spain

This natural salt it comes from an underground river of salt water in Sierra Nevada, Spain. Favorable weather conditions for water evaporation and crystallization of this special Sierra Nevada salt is given from spring to autumn. Once the water is evaporated, a beautiful white salt is left, completely free of contamination. This salt retains all its original minerals and trace elements, making it worthy of its reputation as one of the best salts in the Mediterranean basin. Salt produced naturally; only with the energy of the sun and wind and free of any chemical additives.

 

The source of salt originates from the steppes of the Spanish Sierra Nevada. About 200 million years, this salt from a dried-up old sea lies in the depth of the earth. Groundwater sources dissolve the salt from the earth and bring it to the surface. Afterwards it is collected in specially made basins and the dry summer with an incessant wind causes the water to evaporate.

 

The Saline of Villena is located in an almost unspoilt area without agriculture and industry. The mild salt has a complex mineral structure.

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