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Sprinkle some SALT into your life!

Aurelius Food Co. Salts

So you’ve started to incorporate oils and balsamics into your dishes and you might be wondering how you can step things up. Well, that’s where our salts come in. We offer them in a variety of colours and saltiness so there's something for everyone's palate. Blended with high quality ingredients like activated charcoal or red clay, you can trust that these aren't like your average table salts. For dinner or dessert, these salts -even the tiniest pinch- will bring something new to your favourite dishes.

The Midnight Diamonds Ka’nani Sea Salt, aptly named, looks like thousands of tiny, glittering, black diamonds. What makes this salt super cool is that it’s infused with activated charcoal made from coconut shells, which is where it gets its dark colour. Activated charcoal -sometimes used in hospitals to treat overdoses and poisonings- comes from heating carbon-rich materials -in this case, coconut shells- to very high temperatures to create a powder. This process increases the surface area and makes the charcoal more porous. These negatively-charged pores bind to toxins and gases, which are positively charged. Since activated charcoal is not absorbed by the body, it just passes through, taking the toxins along with it. Pretty cool, right? It’s not everyday you find a salt that’s detoxifying.
 Black Hawaiian Sea Salt

Like the Midnight Diamonds, the Red Sun Ka'nani Sea Salt's rich hue comes from the natural elements, in this case, a Hawaiian volcanic clay called Alaea, the Hawaiian word for red clay. This clay is found in the rainforests of Maui and is said to be used by Hawaiians long ago for blessing and healing their tools, their bodies, their homes, you name it. Alaea is red because it’s rich with iron oxide and other minerals such as magnesium and calcium. Today, it is used in Hawaiian traditional cuisine like kalua pig, poke, and pipikaula (jerky). Because of its neutral ph levels, it is often seen in beautifying products and used in healing practices such as pelotherapy or clay baths. Now, this salt won’t fix all of your problems, but it will make your food taste even better. 

red Sun Hawaiian Sea Salt

Pink Himalayan Salt -you might have seen it in crystal lamps sold at your favourite home decor store but other than being aesthetically pleasing, why has it become so trendy? Pink Himalayan salt is mined from salt rock crystals in areas close to the Himalayas, mostly in the Punjab region of Pakistan. Since it's less refined than table salt, it still contains many of its trace minerals such as magnesium, potassium, and calcium, which give this salt its characteristic pinkness. Those lamps probably don't offer much more than ambient lighting, but this salt brings both fabulous flavour and lavish looks that no lamp can compete with.

Pink Himalayan Salt

This salt hails from the Guérande region in southern Brittany, France. The salt marshes here, or salterns, date back to the middle ages where monks studied the tides, winds, and sun in order to map out a plan of the salt works, which is what brought this region wealth and success and is still there today. 
How is this salt harvested? In the summer, salt workers fill ponds with sea water which then evaporates, leaving behind the salt. The salt crystallizes and is then deposited onto clay, which is where it gets its grey tint and trace minerals. After being pushed to the edge with a rake, they are pulled onto a clay platform and left to drain overnight, after which they are stockpiled the following morning. Guérande's motto is “Worth its salt," which probably couldn't be more fitting.

Grey Organic French Sea Salt
Sodium is an important part of your daily food intake and these four salts are a great way to make that happen. It also doesn't hurt that they are super pretty, too. They're great for sprinkling over a finished dish but don't be afraid to cook or bake with them as well. The thing to remember about these salts is that some are coarser than regular table salt so be mindful with substitutions. Other than that though, you can't fail with salts like these.
Take your pick at and share with us your creations.
Kurlansky, Mark. Salt: A World History. Penguin Books.

1 comment

  • Question about the charcoal and clay… would these bond with nutrients in the food thus not allowing them to get absorbed by the body? I currently use charcoal and clay products several hours after eating to absorb toxins… was always advised to take “away” from food… interested in knowing more


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