Our Salina Crystal Salt comes from the Syracuse Salt Co., a father-daughter team in the "Salt City." Salt deposits left behind by an ancient ocean were folded deep into the Salina shale formation by glacial movement, where the rock salt is absorbed into the aquifer and pumped to the surface.
The natural brine is carefully evaporated into crunchy, pristine salt crystals that are perfect for sprinkling over everything from steaks to brownies.
- Origin: Syracuse, NY
- Process: Slowly dehydrated
Ingredients: 100% Syracuse salt crystals (NaCl)
- Tasting notes: Sweet Minerality • Clean Salinity • Crunch
This salt does not supply iodide, a necessary nutrient.
- Sprinkle over steak, grilled fish, and roasted veggies
- Really, really good over pasta and deviled eggs
- Top brownies, cookies and other sweets
Pairs well with: Purple Stripe Garlic, Ea Sar Black Pepper, Black Urfa Chili
David and Libby, otherwise known as the father-daughter dynamic duo making up Syracuse Salt Co.
David was born and raised in the industrial town of Syracuse, NY, which sits on the edge of Onondaga Lake. The town got the nickname the "Salt City" way back in the 18th century for the salt springs found all along the shores of the lake.
In fact, the massive salt deposit in the Salina shale formation (from 400+ million years ago!) made Syracuse the epicenter for salt production in the United States in the 1800s.
Fast forward to today. David left his job as a grounds manager for Sodexo to start a salt company. He rented a small warehouse and hired a crew to install a long pipe deep into a patch of dirt right outside the warehouse.
How deep? He'd reviewed the geological surveys for the area, but you can never be certain what you'll find until you start digging. So they started digging, crossing their fingers to hit a well of incredibly salty water before they got to the impenetrable bedrock below.
After digging 300 feet straight down, David gave the OK to stop. He tasted the water that they pumped up through a green garden hose, and his eyes lit up. They were pulling up pristine water from the shale that was 13% salt, which is 3 times the salinity of ocean water. Syracuse Salts Co. was in business.
Today, David and his daughter Libby have a small but growing salt production facility. While mineral salt is typically mined in big blocks and ground by heavy industrial machinery, Syracuse Salt Co. gently evaporates the salty water to form crunchy cubic towers. Then, the salt is scooped up, laid out on trays to dry, and carefully sifted to preserve its perfect shape and texture.
We don't have as much of their salt as we'd like, but they're working hard on expanding their facility so that this can be a regular item for us!
- Nanaimo Bars
- chocolate road
- Syracuse Salt Potatoes
Who knew salt could have the flavor of crisp clean water. This does!
I am a big salt fan; reviewing this one I prefer my Fleur de Sel Salt since it is not as strong as this one, however I am using it on avocado and tomatoes as well as other dishes, but I don’t think I will purchase it again.
I love this salt because it has density (it is called crystals). You get the "crunch" but not the overwhelming flavor of "too salty". I use it on everything!
Good on everything!
I got my jar of Salina Crystal Salt in my Spice Club bundle--the first thing I made with it were the Syracuse Salt Potatoes (recipe included with the bundle, nom, of course). Then I proceeded down the chocolate road, and made a batch of Nanaimo Bars (prompted by the Canadian show Kim's Convenience), whose recipe suggested a slightly non-traditional topping of flaky salt sprinkled over the top ganache layer. Boom. The salt made these ultra-sweet bars something really special, and made them look even more charmingly geological in appearance. Highly recommended.