If you watch chefs prepare their delectable offerings, one thing you will notice is that invariably they use natural sea salt as seasoning. There is a good reason. Natural sea salt is obtained evaporating ocean water that contains salt and other chemicals such as potassium and iodine salts. Apart from that an interesting fact is that sea water salt content is similar to the salt content in human blood and cells, making out a good case for using only natural sea salt, and not table or processed salts, as being good for health. You may or may not know it but table salt is processed and has additives like aluminum salts and potassium iodide. Aluminum causes kidney disorders and brain damage. Natural sea salt contains nicely balanced iron, sulphur, iodine and magnesium apart from sodium chloride in the right proportions. It is actually preferred if you care about your health.
Blessed with abundant sunshine and a large number of islands, Greece has an ancient tradition of making natural sea salt from the purest ocean water. If asked for their preference of naturally produced salt from ocean waters, chefs are more than likely to choose Greek sea salts. Sea salt has a distinguishing taste according to the region from where it is collected. You can buy French or Italian sea salt but it is not quite in the same class as naturally harvested sea salt of Greece. Sea salt is traditionally harvested from natural cavities after the seawater evaporates. It is washed in water and dried. Some makers of organic sea salt may even add choice herbs like thyme or rosemary to confer a unique flavor.
The proof, however, is in the eating. Simply get yourself a small bag of Navarino natural sea salt and prepare your favorite dish or with Terroir Wild Sea Salt. It will be different, delicious and of course, far more healthy
