Cole & Mason Coarse Sea Salt
Eat our Coarse Sea Salt with a wild salmon fillet. Season generously with paprika and salt, and grill for five to seven minutes, skin side down, until the salt melts into a crust. Turn off the heat and let it sit in the warm oven for five minutes. Drizzle with a dressing of yoghurt, lemon and chives.
Why not try giving yourself a facial. Sea salt doesn't just work wonders in the kitchen. It also makes a natural exfoliator. Mix with a few drops of lemon juice and a dollop of yoghurt to make a homemade skin scrub that's good enough to eat.
Sea salt has been around since prehistoric times: from China, to northern Africa, to the Mediterranean. Over the years, it's been used as a medicine, in sacred rituals and even as currency (it's where the word salary comes from).
Unlike rock salt, which is mined, sea salt is made by leaving saltwater to evaporate in the sun. And that's still how we make ours today. The minerals and algae in the water flavour the salt, giving each variety its own unique taste.
Supplier: The Spice Company