Maldon Sea Salt, het bekende zout uit Engeland. Verkruimel deze platte piramidevormige zoutkristallen tussen de vingers of laat ze heel voor bv op een salade. Zoutsoort: ZKV Land van herkomst: Engeland, Essex, Maldon, Noordzee. Inhoud: 250gram. Totaal gewicht: 272gram. Verpakking: Lengte: 8,4cm. Breedte: 6,3cm. Hoogte 12,9cm. Prijs per kg.: 24,00 euro. Prijs is incl. 6%Btw. Bewaren: Koel, droog en donker. Tenminste houdbaar tot: 2013 Zoutsoorten: FDS = Fleur de sel. - Alleen bij de juiste weersomstandigheden, de temperatuur van het water en de zoutbalans, ontstaat er een éénmalig dun vliesje van zout wat maar heel even aan de oppervlakte van het zeewater in de zoutpannen drijft. Dit vliesje wordt dan ook op het juiste moment, handmatig van de oppervlakte geschept en in de zon gedroogd. MZ = Mijnzout.– Ook wel steenzout genoemd, wordt dmv graafwerkzaamheden (met de hand of machinaal) in mijnen gewonnen. MZZ = Mijnzout Zongedroogd. – Zoutwater van ondergronds zoutmeer, oppompen en door de zon verdampt in natuurlijke zoutpannen. VZ = Vacuüm Zout. – Geïnjecteerd zoetwater in ondergrondse onzuivere zoutlaag oppompen of onzuiver steenzout, meerder malen zuiveren door kunstmatig te verdampen. ZKV = Zeewater Kunstmatig Verdampt. – Zout verkregen dmv zeewater in open ketels (grote rechthoekige bakken) kunstmatig te verdampen. ZNV = Zeewater Nevel Verdamping. – Zeewater onder druk vernevelt, door toevoeging van warme buitenlucht verdampt het water al in de lucht, zodat het zout, incl. de mineralen, als sneeuw naar beneden dwarrelt. ZvZ = Zout van Zoutvlaktes. – Zout van bovengrondse zoutvlaktes. ZvZb = Zout van Zoutbron. – Zoutwater van een natuurlijke zoutwaterbron, aan de zijkanten van de bron, (in natuurlijke zoutpannen) verdampt door de zon. ZZ = Zeezout Zongedroogd. – Zeewater op natuurlijke wijze verdampt door de zon in natuurlijke zoutpannen. ZZK = Zeezout Zongedroogd in Kas. – Zeewater op natuurlijke wijze verdampt door de zon in een kas* of onder platglas*. ( *Kas: staande glasbouw, zoals de tuinbouw. *Platglas: kist of bak met als deksel een liggende glasplaat.) Meer informatie Maldon Salt has become known worldwide and has been featured on many radio and television programmes. Hundreds of articles have been written about it in addition to numerous references in many well-known cook books. Thus Maldon Salt has become an institution, run by the fourth generation of the Osborne family. The key to its continued success lies in the production of a unique high quality product using traditional natural methods. It is this combination of quality and tradition that has won it international acclaim. The Maldon Crystal Salt Company is now one of only four manufacturers producing salt in England. It's still a small family run business and it’s for this very reason its success continues to grow from strength to strength. Rather than competing on cost and quantity, Maldon Salt is superior in quality and as a result has made its mark as a prestige product. Operating out of the same traditional black Essex weather-board buildings as it did back in 1882, Maldon Salt remains an enduring symbol of English manufacturing. It is one of only a few family-run businesses with a global reputation and its sights set on being around for another 200 years. Because Maldon Salt is still hand harvested in the traditional manner, there will always be a limit to the amount that can be produced. Frequently production is outstripped by demand as its popularity with chefs grows both here and abroad. Although very much a traditional skill, technology has still been able to play a significant role over the years. Maldon Salt, a unique and prestigious product, has become known for its flavour and quality, sought after by the health conscious and gourmets alike. Top Chefs Praise Magic Ingredient Some of the world's top chefs have revealed their favourite ingredients and Maldon Sea Salt ranks highly among them. The Observer Food Monthly magazine asked some of the best known names in the culinary world what they always keep in their kitchen cupboard and the traditional product of the estuary town got the thumbs up from many. As you might expect, Clavering celebrity chef Jamie Oliver is an enthusiastic user of Maldon Sea Salt, saying "It's the best and it's from Essex." Elsewhere, Angela Hartnett, former protege of Gordon Ramsey simply stated that it's "the best salt" while Rowley Leigh, chef owner of Le Cafe Anglais was fulsome in his praise: "This tastes completely different to other salts. It has a far superior flavour. I love the way it looks and feels and how it explodes on your tongue. I cannot imagine life without it." Sally Clarke, chef-owner of London eaterie Clarke's, was equally fulsome in her praise. "This is a magical product. Anyone who's anyone uses this. It is the only salt worth buying. It doesn't taste like salt. It has the most wonderous texture. I love the way it crunches between your fingers. We have little wooden pots of it in our restaurant, without spoons of course." Delia Smith has been a long-time advocate of Maldon Sea Salt and lists it among her essential ingredients. "The very best kind of salt for all cooking is, in my opinion, English sea salt from Maldon, in Essex," she says on her website. "It's not a powdery pouring salt that contains chemicals to stop it getting damp and make it pour freely, but an absolutely pure salt that tastes of the sea. "If you do a side-by-side tasting you'll find it is less sharp but somehow saltier (so you need to use less)." And Delia gives advice on how best to use this essential Essex ingredient. "Maldon salt consists of very pretty, small white crystalline flakes that crush very easily between your fingers for cooking with. For the table, use it either in a good-quality salt mill or a small salt cellar. "Crushed sea salt gives jacket potatoes a really crispy crust, and it's wonderful coarsely crushed over chips (or anything fried). "I once discovered by accident, sitting at a restaurant table, that a fat, chunky chip wrapped in a rocket leaf, then dipped first in mayonnaise, then in sea salt, is a quite wickedly brilliant combination!" Another Essex product to feature in the Observer Food Monthly's chef selection was Wilkin & Sons Tiptree brown sauce which restaurateur Tom Conran described as "fruity and spicy, soft and sweet, to use as a relish on almost anything savoury." Darryl Webber - Total Essex, May 2008.