View Full Version : Celtic Sea Salt Fine Ground raw?
01-31-2006, 01:38 PM
Tuesday, January 31, 2006
Hello fellow raw foodist, I spoke with the retailers of Celtic Sea Salt regarding the dehydrator heat of Celtic Sea Salt Fine Ground.
The Grain & Salt Society
Four Celtic Drive
Arden, NC 28704
When I asked what temperature the salt is heated to in the dehydrators, I was placed on hold. The customer service representative informed me that it is not heated above 100. I said I didn't ask if it was heated above 100, I said is it heated above 118. She then placed me on hold again and came back and said it is not heated above 120. Amazing how quickly her story changed. She said the information was directly from the CEO of the company and that she (the CEO) went over to France to pick up the salt personally (I highly doubt this, but I have no way to prove it is false). I then asked her if the salt was heated by the company that supplies it to them from France, or if The Grain & Salt Society does it. She then placed me on hold again. At this point when she came back, she was very short with me and very defensive. Obviously she was coached by the CEO to cut the call short. I found it strange that the person in the background had plenty of time to answer questions, but could not come to the phone. The phone call ended with the typical shrewd "may I be of any further assistance" (not said in a way that sounded like she wanted to provide any further assistance. It sounded like a politically correct goodbye based on her tone of voice). I could barely get out the word "no" before she hung up abruptly.
So the truth of the matter is, I don't know if it is heated at 120 or below.
I have both the coarse ground and the fine ground. I can assure that the coarse ground which Alissa sells is 100% unheated. To purchase the coarse ground from Alissa, click here=> http://www.alissacohen.com/seasalt.html (http://www.alissacohen.com/seasalt.html)
01-31-2006, 02:27 PM
well, huh...that's interesting. So, I wonder what they'll be prepared to say the next time someone rings 'em up about that...
01-31-2006, 03:08 PM
Samuel, we sort of discussed this in a thread about olives... it was me who had read to use the coarse stuff as no heat is used in drying the coarse.
no, the coarse stuff is unheated. I read that the fine "salt shaker" type Celtic salt is heated to dry it out before grinding (and I remember a high temperature, don't remember what). Some stores only have the coarse, maybe you've never seen the fine stuff, it looks dry and even a little finer than regular table salt. I'll try to find where I read it.
Samuel back to the salt, I still prefer to use the coarse. I had to buy more today, so I looked carefully at the packages in the store.
The coarse says
the fine says only
(it doesn't say unprocessed)
maybe think about using the coarse for in recipes but the fine if you need something convenient in a salt shaker. What she said to you indicates to me that the fine is heated whereas the coarse is not, hopefully that's accurate information with the temperature. I know how long it takes to dry stuff at 100, so I'm always a little skeptical. For me I just see the coarse as closer to its natural state and more unprocessed so it's my preference...
here's the thread it came from:
On another note, I've since been using the Guerande (le Paludier) stuff that's like your fleur de sel but coarser, I REALLY like it. It is moist, but you can grind it in the coffee grinder for a fine salt. "This sea salt from Guerande is hand collected according to an age old ancestral method. Simply drawn and sun dried, it is kept gray intentionally to preserve its clay particles, and the smell and flavour of Dunalliella-Salina seaweed." It's not expensive, I pay five bucks Canadian for a kilogram (=2.2 pounds)at the HFS. I have a bad habit of nibbling little bits of it out of the bag, it tastes that good to me.
I'm sorry you didn't receive better treatment. Especially since I would guess that they have probably been put on the map by raw foodists buying their product. I got what felt like vague BS from them too, like that they can't be certain because it's not done by them... well do they specify a maximum heat to their supplier?
If they're not setting a max temp and/or declaring that on the package of the fine, dried stuff, I would wonder about it. Especially since you go to such great lengths to make sure all you eat is raw.
Alissa is exceptionally good and seems very particular in what she foods she will and won't sell on her site, for instance her decision to not sell raw cacao, when it seems to be such a money maker for everyone. Is there maybe a reason she only sells the coarse Celtic and not the fine?
01-31-2006, 10:48 PM
The coarse ground is best sea salt for raw foodist. There is no doubt about that.
I like to entertain guest and I also like to set a table with a little bit of class. I have found that when given a choice, my guest reach for fine ground Celtic Sea Salt.
I do have the coarse ground Celtic Sea Salt in the special salt grinder made specifically for sea salt with a high moisture content. It was purchased directly from The Grain & Salt Society in Arden, NC. However, when you taste these 2 salts side by side, even I like the fine ground better. The coarse grind has that oceanic taste that is not bad, but not the flavor I am looking for. If I want that oceanic taste, I will add some sea weed flakes to a recipe or something like that.
The Fleur de Sel is a step in the right direction. Because it is strictly the top layer of the salt beds, it has a much better flavor. However, it still does not match up to the Celtic Sea Salt fine ground in my opinion.
I think when they dry the salt, it magnifies the flavor. The same as drying peppers. This magnified flavor is what I like and what my guest like.
What would help is if someone else would call The Grain & Salt Society via 1-800-867-7258 and see what they tell you. Do not mention this thread so they will not be tempted to just repeat what they told me.
The problem is that they have someone answer the phone that acts as a "Phone Screener" and it is hard to get anyone else on the phone. Maybe you will have better luck than I did.
02-01-2006, 08:48 PM
Sounds a bit fishy to me. I personally do not like supporting companies that provide that sort of customer service.
I have often thought of grinding mine in my coffee grinder? Do you think this would work?
02-01-2006, 10:02 PM
I received another Celtic Mariner Salt Mill today and it had a slip of paper in the box it was shipped in. It really sheds more light on this situation. Here is what it said...
We love the Celtic Mariner Salt Mill and we think you will too!
The Grain and Salt Society's research team searched long and hard to find a grinder that would work without caking or corroding. Finally, we were successfull. Imported from Denmark, the Celtic Mariner Salt Mill has the perfect construction for grinding Celtic Sea Salt. Because Celtic Sea Salt is naturally moist, it will corrode the metal found in most pepper and spice grinders. The Celtic Mariner Salt Mill has the precise ceramic injected parts, and perfectly fitted plastic counterparts. With no metal and excellent construction, this grinder operates smoothly, easily grinding Celtic Sea Salt, pepper, or other spice seeds. This salt mill is a must for those who want to enjoy Light Grey Celtic Sea Salt at the table.
Because Celtic Sea Salt is moist, we recommend that you dry the salt before putting it in the grinder. Dry at room temperature on a plate for about 12 hours, or put in a 150 degree oven for about 5 minutes.
To load, screw off lid at the top of the grinder and pour salt into the grinder. Hold grinder over a plate of food and turn the bottom to grind salt onto food. Adjust the fineness of the grind by turning the knob at the underside of the grinder. Cleaning the grinder is not necessary.
The Grain & Salt Society
Now I realize they are not saying that fine ground is heated to 150 or anything like that. But I find it interesting that a company which claims its sea salt is "living" sea salt would even sell a grinder that suggests that someone put the course ground salt in the oven at 150 degrees before you load it into the grinder.
I use the Celtic Sea Salt Coarse Ground in the grinder with out drying it and I have not had any problems.
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