A variety of salt produced from Atlantic waters off the west coast of South Africa near St. Helena Bay, or in North African waters around Algeria, Morocco, Tunisia, and Egypt. With weather that is hot, dry and lacking in rain, the salt harvesting regions of Africa can effectively produce solar salts relying on evaporation of waters that are high in saline and thus, productive in forming sea crystals for salt. Salts from the west coasts of Africa are typically large in size and crunchy in texture. Salts produced in the North African regions are often smaller in size and finer grained. Typical of other sea salts, the coarse salts are often used as a roasting salt for fish, poultry and meats while the finer grained salts become finishing salts to season a variety of foods from meats, poultry, and pasta to salads, soups and sauces.
There currently aren't any reviews or comments for this term. Be the first!