Wind-Blown Sea Salt
Extraordinary sea salt formed by winds, this is your everyday salt — elevated.
- Regular price
- $8.99
- Regular price
- Sale price
- $8.99
- Unit price
- per
- Availability
-
- Sale price
- $8.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
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This spectacular sea salt is formed in salt pans by evaporating the aquamarine seawater of Tanzania's Swahili Coast. The strong northern Kaskazi winds blow the salt into fine crystals with a bright, mineral flavor profile and versatile texture. Perfect for cooking, baking, pickling, finishing and garnishing, this is your everyday salt — elevated!
Highlights
Bagamoyo, Tanzania
Sea salt from the Swahili Coast is formed into tiny pearls as winds sweep over the salt pans.
Turquoise Seas • Coral Sands • Fine Crunch
Zanzibar Black Peppercorns, Red River Coriander, Purple Stripe Garlic
Ingredients
Sea salt (NaCl)
Cooking tips
- This is your everyday sea salt for cooking and finishing
- Add to salad dressings, marinades, rubs, soups and stews
- Sprinkle over finished dishes like steak, vegetables and chicken
- Stir into a pot of cooked beans
- Use as a finishing salt on cookies, brownies, cakes and truffles
RECIPES
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Pumpkin Pie 2.0 -
Bubur Lambuk-Stuffed Butternut Squash With Mama Lam’s Satay Glaze -
L.A. Asada Calabacitas -
Crispy Indian-Ish Lentils with Rice & Yogurt -
Roasted Chinese Eggplant with Mango Sambal -
My Best Mapo Tofu, with Mắc Khén Pepper -
Patishapta | Rice Crêpes with Cardamom Rice Cream -
Chotpoti | Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs -
Shahi Tukda French Toast -
Aush Reshteh -
Persian Kobeh (Savory Saffron & Meat Rice Dumpling) -
Menchet Abesh (Ground Meat with Eggs) -
Ghaymeh (Persian Black-Lime & Tomato Stew) -
Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice -
Mustard-Maple Vinaigrette Marinade -
Tokhme Gojeh (Iranian Omelet) -
Aash / Noodles with Meat Sauce and Yogurt -
Fish Chowder -
Pear & Walnut Upside-Down Cake -
Green Curry with Tofu -
Orange Dressing -
Black Garlic Aioli -
Thick and Chewy Oatmeal Raisin Cookies -
Coffee-Glazed Molasses Bars -
Spiced Applesauce Crumb Cake -
Masala-Spiced Kale Chips -
Urfa Kebabs -
Chai-Chili Brownies -
Roasted Harissa Carrots With Carrot-Top Pesto and Avocado -
Rye Shortbread -
Classic Porchetta Arista -
Tea-Poached Salmon -
Black Mustard Seed Nut Brittle -
Green Beans with Purple Shallots and Crispy Panko -
Cherokee Grape Dumplings -
Jollof Cream Cheese Dip -
Tahini Cauliflower with Sumac -
Vanilla Balsamic Dressing -
Nyanza Vanilla Muffins or Quick Bread -
Chicken Opor -
Seared Spice-Crusted Fish & Spicy Pineapple Salsa -
Vegetable Vindaloo
SOURCING
This salt comes from a sustainable, family-run salt farm based in Tanzania that has been producing salt for over 70 years. They use a solar production system, using the sun and wind to evaporate brine and create salt crystals from pristine Indian Ocean seawater, far from any human influence.
The salt-making process requires patience and planning. Aquamarine seawater is pumped into gravity-fed reservoir pans, then turns into brine through solar and wind evaporation. The brine then flows to shallow crystallizer ponds and gradually evaporates. Further evaporation allows the salt to precipitate from the brine, forming a salt crust on the floor of the crystallizer pond. The salt is then hand-harvested and placed into small mounds outside the pond to air-dry. Once dry, it is sieved to the desired size.
Our supplier works with the local community on education, health, infrastructure and entrepreneurial opportunities, and they have created a network of freshwater pumps that provides freshwater to the nearby villages. They also maintain the main road, enabling access in the dry season. They are proud to have built three school buildings in the area as well, providing furniture, freshwater infrastructure and school supplies.
Supermarket
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