We’ve carried the excellent Welsh sea salt Halen Mon, made by David and Alison Lea-Wilson, for years. Like other salt collected in the soggy British Isles, it’s made by boiling sea water, not letting it evaporate naturally as they do in sunnier climes, like Portugal.
While I rarely go in for flavored salts, these are extraordinary and should warrant a space in your pantry. Five different salts: plain, organic celery, Tahitian vanilla, oak smoked and spiced, which is made with nine organic spices like coriander, ginger and cloves. The flavors are direct, clean and balanced. The descriptions are written in Welsh, so when your guests ask what’s for dinner you can answer, “Chicken and Halen Mor Pur Trwy fwg Derw Cymru.”
A curious cook could have a lot of fun with this.