Welcome to our new Store *** < Free SHipping on all Orders over $50.00 >

On Sale

The Spice Lab French Gray Coarse Sea Salt - Traditional Guerande - Premium Gourmet

Sale price

$19.95

  • - 25%
  • Regular price $14.95
    ( / )
    Shipping calculated at checkout.
    • NATURAL: An unrefined natural french grey sea salt, enriched with elements, especially magnesium, with a taste reminiscent of the sea and winds of Celtic Brittany
    • HAND PICKED: French grey salt - Guerande is harvested by hand and celebrated in kitchens throughout the world
    • INGREDIENTS: The grey hue comes from its extremely high level of minerals and nutrients
    • FOR USE: Guerande enhances all recipes, and it is particularly good with seafood, steaks, or anything else you can find in a French kitchen, (although we havent yet tried it with frogs legs or snails).
    • MINERALS: this completely unrefined natural salt is rich in minerals, especially magnesium.


    French Grey Salt Guerande (Coarse) - Sea Salt - Brittany, France.... An unrefined natural salt, enriched with elements, especially magnesium, with a taste reminiscent of the sea and winds of Celtic Brittany. French grey salt Guerande is harvested by hand and celebrated in kitchens throughout the world. Guerande is excellent as a finishing and well as a table salt. For hundreds of years, the inhabitants of the coastal town Guerande, have harvested salt by hand, using traditional Celtic methods. Today a cooperative of salt farmers continues to produce quality sea salt, which many argue is the "champagne" of sea salts. A completely natural french grey sea salt, it is light grey in color, rich in minerals, enhances flavors spectacularly, and is a favorite in kitchens throughout the world. The grey color comes from the rain lightly disturbing the clay at the bottom of the salt ponds. Pure and unprocessed, the salt is dried slowly and then ground into a fine powder or left coarse. This is a proud table salt and a favorite with Celts for thousands of years. Guerande enhances all recipes, and it is particularly good with seafood, steaks, or anything else you can find in a French kitchen, (although we havent yet tried it with frogs legs or snails).