What makes it different?
All sea salt starts the same way: seawater is left to evaporate until only salt crystals remain. The differences come from where the water is taken, how the salt is made and how it feels in the kitchen.
A remote coast
Greenland has a long coastline, few people and very little heavy industry. Salt made from water taken far from busy harbours and cities has a clean, simple story to tell.
Cold water, slow process
Methods vary from producer to producer, from open-air evaporation to gentle heating. Many Arctic salt makers choose slow, small-batch methods to get crystals with a soft crunch and a clean taste.
Texture and taste
Nearly all sea salt is mostly sodium chloride. What sets one apart is the shape of the crystals, the trace minerals from the water and the purity of the source. A coarse or flaky salt can taste milder and feel different on the tongue than fine table salt.
In the Tarajoq kitchen
We blend Greenlandic sea salt with wild Arctic herbs, berries and flowers, so every jar tastes of the coast.
Salt is part of a balanced diet, but most of us get plenty. Use it with care.