Everything is simple.
Until you look into it a little more.
Like everything, salt is the same; easy if you don't think about it, complex if you do.
Salt Grammar is the language to communicate this simplicity, or complexity. Some of our salts have Grammar twice as long, others short and… sweet. This is where you can start, to understand the virtues and the quirks of a salt because, not all are the same. Our aim is to tell you as much as possible, about something as fundamental and pedestrian, as salt.
On the back of each bag of salt, you will find some of the following language. That means your salt adheres with those grammar.
The Worth Of Any Salt Is Its Story
Artisanal — Too often, this term is bandied around. As with any craft, a certain level of mastery, acquired only from dedication, is required before someone can be called an artist. A Salt Farmer would have to, among other things, understand the elements that affect and effect salt harvesting, read the weather, cultivate a strong back, a delicate hand, sensitive fingers, discerning palate, a necessary sensitivity. For example, the Salt Farmers of Bali Bhairawa Kusamba Coarse.
Beautiful — Aesthetically, be it an exquisite hue or shape.
Boarded with The Ark of Taste — The Ark of Taste is a Slow Food Foundation project that aims to catalogue, highlight, preserve and protect flavours that could fast disappear. E.g. Bali Bhairawa Kusamba Coarse. Read about the Ark of Taste here.
Endangered — As a traditional product, salt harvesting is not just dependent on the elder’s knowledge and skill to produce it. It is also dependent on the ecosystem, and social trends e.g. will economic development destroy the unique environment, will the city lure the next generation of salt farmers away from the farm? These are some immediate concerns that face some salt producing communities.
Geographical — Some salts can only come from certain locations and no where else.
Hand harvested — Each farmer and the element, everyday. No machine comes close during sea water collection, watering, raking, distilling and harvesting process. E.g. Bali Bhairawa Kusamba Coarse, Fleur de Sel de Guerande.
Heritage — Techniques, tools, methods and philosophy are passed down from generation to generation. This goes beyond mere instructions or recipes. E.g. Bali Bhairawa Kusamba Coarse.
Land — A land salt (as opposed to sea salt), otherwise known as halite, mined on dry land, or deep underground, usually as a result of oceans that have dried up, leaving behind a vast bed of salt. E.g. Himalayan Pink Salt.
Natural and Pure — A person, usually highly skilled and experienced, manages and puts in the right place the right raw ingredients. The sun and the wind does the rest. After which, the salt is cleaned and dried but nothing is added, or subtracted.
Non-refined and un-bleached — Whole salts. Once you make the decision to go whole, you will never short-change yourself. You get sodium chloride and other beneficial minerals, in the case of Himalayan Pink Salt, upwards of 80, but none of the industrial chemicals or colouring. E.g. All SALT GRAMMAR salts.
Tactile — Non-regular, non-homogeneous granules, this makes a salt pleasant to handle, pinch.
Small batch — No number is appended to what defines ‘Small batch’. Instead, the Ark of Taste, a Slow Food Foundation catalogue, calculates it in another way “products on the Ark are tied to a specific territory and the knowledge of a community, and it is precisely these two elements that define their limits.” Ark of Taste, criteria for inclusion. E.g. Bali Bhairawa Kusamba Coarse.
Traceable — It is not enough to just say a salt is from a region. Traceability not only links a salt to a water source, climate, but also to a dialect, certain landscapes, terrain, and therein, tools. E.g. Bali Bhairawa Kusamba Coarse, Fleur de Sel de Guerande.