Human beings are hardwired for salt. Just like water, air, and chocolate, we need it to live. I guess that explains why I felt like something was missing after analyzing my inventory (pepper, pepper and pepper) a few months ago. And while coriander and cumin sure sound interesting, they didn’t exactly seem like a natural next step. I started to crave salt.
And where would pepper be without salt anyway? That’s like imagining peanut butter without jelly. Chips without salsa. Wine without cheese. Thankfully, we don’t live in that hellacious world.
As fate would have it, a few months ago I secretly stumbled on an astounding salt from a distant land.
Of course, I’m not talking about any ordinary processed salt. I’m talking about a fresh, flaky, crunchy sea salt, produced from some of the cleanest waters on the planet. Nothing processed. No chemicals. A salt hand-harvested in such a natural way, it leaves no carbon footprint.
This is a fascinating story with amazing people behind it. In fact, this salt is every bit as tasty and exciting as Divakar’s Tellicherry pepper. (Even Divakar is excited about it.)
I can’t wait to share it with you. But for now, I just wanted to give you the head’s up that we’re going to be traveling again together at the end of May.
What’s that? You want to know where we’re going? Oh yeah, I almost forgot.
The Reykjaness peninsula in Iceland, to be exact, just south of the Arctic Circle. (Better start looking for your virtual parka.) Soon I’ll be introducing you to Bjorn. He and his fellow salt makers are going to teach us how to harvest Icelandic flake salt from the Norwegian Sea.
After the trip, I’ll bring back this wonderful Icelandic salt and begin selling it in June alongside the pepper.
Salt and pepper.
Catchy, isn’t it?
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