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Salty Potential
It’s not just the food-enhancing flavor of sea salt that I’ve rediscovered. Just as it did in the distant past, sea salt production makes important economic and cultural contributions to the regions in which it is produced. In Brittany, French sea salt producers rely on centuries-old Celtic traditions to produce their Sel Gris, and in Guatemala, Maya Natural Salt operates only a few miles away from salt works dating back thousands of years.
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| Local workers weave cloth bags for packing salt. Photo courtesy Maya Natural Sea Salt. |
Rick Grice, CEO of Maya Natural Imports—the parent company of Maya Natural Sea SaltTM—said it was important to keep the salt works producing because of their historical context and because of the positive impact the salt works has on the local community. His company only employs residents from local communities to harvest and package the salt, believing the salt works can provide stable employment for the people in the region. And when a recent hurricane flooded the region earlier this year, Grice’s company used jeeps to deliver food and other resources to waterlogged villages.
It may be too much to hope that switching from common table salt to the exciting possibilities of sea salt will save the world. But if I can help support a sustainable product built upon local customs and ancient traditions, while also giving my cooking an extra infusion of flavor, then please pass the salt.
Learn more about salt, and discover where your salty preference lies:
Take a look at this comprehensive list of salts from SaltWorks.
Check out Mark Kurlansky’s wonderful profile of salt through the ages, Salt: A World History.
Learn more at the Salt Institute.
Salt like the Mayans at Maya Natural Sea SaltTM
BBQ’n Fools makes a great Montreal BBQ Rub containing sea salt
Maya Citrus Salad
3 ripe oranges
1 peeled raw jicama, cut into cubes
Juice of one lime
1/2 teaspoon Maya Natural Sea SaltTM
Pinch of red chile powder
2 tablespoons of cilantro or mint leaves
Peel and wedge grapefruit and oranges into a chilled glass or clay bowl. Add the jicama to bowl. Squeeze the lime juice over the fruit and jicama. Add the salt, chile powder, cilantro or mint. Mix carefully, to be sure not to break up the citrus wedges. Cover and place in refrigerator for an hour or more to let flavors blend. Add more Maya Natural Sea SaltTM to taste, if needed.
Serves: 4
Heat Scale: Mild
Mayan Shrimp Ceviche
The use of the Maya Natural Sea SaltTM will enhance the natural saltiness of the shrimp and bring out the sweetness of the vegetables used in this recipe. Serve this recipe with water crackers or plain in a margarita glass.
1 1/2 pounds shrimp
6 cups water
2 tablespoons of Maya Natural Sea SaltTM
3 limes
4 tomatoes
1/4 cup cilantro, chopped
2 celery stalks
1/2 red onion, chopped
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1/2 teaspoon Maya Natural Sea SaltTM
Slices of lime
In a medium saucepan bring 6 cups of water to a rapid boil, add 2 tablespoons of Sea Salt and the shrimp. Boil for 2-5 minutes or until the shells turn light pink. Remove shrimp from water and allow them to cool then peel. In a glass or plastic bowl combine all the ingredients and gently toss to coat each ingredient. Cover and refrigerate the ceviche for at an hour before serving. Garnish with a slice of lime.
Serves: 4
Heat Scale: Mild
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