![]() ![]() Maldon Crystal Salt Company, the makers of these salt flakes, is a fourth-generation family business in the coastal town and district of Maldon in the marshlands of Essex county, England.įounded in 1882, the company has been producing salt on the high-salinity banks of the River Blackwater using traditional artisanal methods for almost 140 years. A few of my other favorite uses for it include sprinkling it on baked potatoes and seasoning coleslaw with it. It goes exceptionally well on sautéed asparagus and penne pasta with tomato sauce, to say the least. Maldon Sea Salt, of course, can also be used as a cooking salt. Rim your cocktail glasses with it for an irresistible Margarita. Add a pinch of it on freshly baked bread, pretzels, or focaccia. Toss salad greens, cherry tomatoes, cucumbers, and olives with it for the best salad you’ve ever made. It’s ideal for sprinkling over grilled steak, roast beef, pork chops, all kinds of seafood, as well as fish and chips. “It’s like salty snow,” I remember my wife said when we tried this sea salt for the first time. Sprinkle some of it on your dishes after they’re done cooking-and it will add a profound taste of minerals and a tender crunchiness from the salt flakes that subtly melt in your mouth. There are many ways to enjoy Maldon Sea Salt, but the best one by far is as a finishing salt. Made by the Maldon Crystal Salt Company, a family-owned British business that’s been around for almost a century and a half, Maldon Sea Salt comes in crunchy flakes that elevate the flavor of any dish. In this post, I’m going to tell you about one of them called Maldon, which makes sea salt flakes so tender, they taste like the sea and melt in your mouth like snow. Happily, a few of these companies still stand. And many of the companies that once prided themselves in making the best salt have disappeared into history. Much of the artisan traditions of salt-making have been replaced by mass-production techniques that yield subpar salt at a fat profit margin through cheap labor and corner-cutting. Back then, salt was harvested naturally and consumed pure-free from additives and without excess processing. The salt you and I eat today tastes nothing like what our great grandfathers and grandmothers ate. ![]()
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