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Our Pacific Sea Salt line begins with sea salt harvested in the Old World tradition by drying fresh Pacific Ocean sea water in large collection ponds. To meet the strict FDA standards for food grade sea salt, minimum processing is performed during harvesting to remove unwanted impurities but retain the trace minerals found in Pacific sea water that gives this salt its unique flavor as compared to sea salt harvested in France, Spain, or Italy.
After many trials our founder, Janis Tanga, perfected our now trade secret SavorBlast™ process to blend the salt with fresh herbs and spices. Unlike other blended sea salts whose added seasonings visually separate after shaking, this process produces salt crystals each infused with our secret formula of herbs and all natural spices.
Take the taste test: Place one grain of our salt on your tongue and experience the "explosion" of flavor ... SavorBlast!
The variety of all natural blends available are:
Note that in regions of varying humidity, our sea salt may (though rarely) cake up as we do not add any anti-caking agents period. Other food grade salt may include anti-caking agents like calcium silicate, sodium ferrocyanide or potassium ferrocyanide to make their product flow freely. Nothing is wrong with our salt if it does cake. For your health concerns, we strongly feel that the minor inconvenience of breaking up the caked salt outweighs the need for these additives.