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Portuguese salt harvesters, called Marnotos, diligently skim the delicate crystals that form on the top on the salt pan. This “Cream of the Salt Pan” floats on the surface for only a few hours and will fall to the bottom if left unattended. The resulting sea salt is Flor de Sal, also known in French as Fleur de Sel, meaning “the flower of salt”. It is light and crumbly and contains all of the micronutrients naturally found in ocean water.

“Salt is born of the purest of parents: the sun and the sea.” -Pythagoras (580 BC - 500 BC)

Portuguese salt is whiter then the French and climate is one of the reasons why. The Algarve region of Portugal has less rain and a hotter sun than other French regions. This is a top quality salt that is great as a finisher on fish, eggs, pastas, meats and more.

“I placed an order a couple months ago and we just love all the seasonings we ordered! The most used is the arrowroot. It took our amazing beef stew and unbelievably raised it another notch!”
- -Chris D.