Sustainably wild harvested around the pristine Scottish Outer Hebridean islands.
Used extensively for salt replacement and flavour boosting, as well as providing nutritional enhancement, and as good natural source of iodine
Commonly referred to as Egg Wrack or Knotted Wrack in Europe, in North America it is often referred to as ‘kelp’, even though not one of the Kelp species.
Seaweed has the fifth flavour experience – umami – and this unique salt really gives a flavour boost to anything it touches.
Available as fine (under 400 microns) and medium granules (0.4-1.5 mm)