All of our products begin with the clear, mineral rich waters off the Mendocino Coast. The natural forming undersea canyons have a strong upwelling that forces the deepest and purest water closer to the surface, where it’s collected.
Why Our Natural Sea Salts and Seasonings Are So Unique
Everything Starts With Our Hand-Crafted Natural Sea Salt
Because of where our sea water is collected and how we harvest it, our natural Sea Salt possesses a delicate taste and graceful texture unlike any other sea salt. Its icy, flakey crystal allows it to crumble quickly when applied to food at presentation. Since our salt crystals are light and crispy, the use of a salt grinder is never necessary. Our sea salt brings out the depth of natural flavors in any dish.
Nori Sea Salt blends dried local nori (edible seaweed) and toasted sesame seeds to create a subtle "briny" and nut flavored salt. Nori Salt is a wonderful compliment to lighter flavored foods such as fish, poultry, rice, potatoes and vegetables. For more information about nori click here.
Seasoning "Sand" was created by Lora La Mar and uses only natural ingredients and our Mendocino Sea Salt. Lora's Seasoning "Sand" is a marvelous flavoring for fish, meats, pastas, salads, crab or poultry.
"Sea Smoke" draws its distinctive taste, pleasing aroma and rich color from the smoking of our handcrafted sea salt with an exclusive recipe of coastal woods and seaweeds. After a three day smoke, our resulting sea salt tastes like a subtle bonfire on the beach!
Our natural Nigari is twice distilled and is rich in calcium, iron, magnesium and potassium. Nigari is often referred to as "La Mer" or "Mother Nature's Liquid." We make our Nigari using traditional Japanese methods. Adding a few drops of Nigari to food or water is said to help strengthen the immune system and prevent illness. In addition, a few drops in the bath acts as a natural skin moisturizer. The health benefits of Mendocino Nigari are as numerous as grains of sand on the beach. For more information about Nigariclick here.