Maldon® flaked salt is a variant of salt that is produced like no other in the world. The art of flaking comes from the control of time and temperature. First and foremost it is extracted from the Blackwater Estuaries in Essex. Following the artisanal methods used by the Romans 2,000 thousand years ago. It is then heated over a low heat until the secret of the water is brought out into the open. Traditional methods and age-old techniques, handed down through the centuries, make Maldon® salt unique.
What is flaked salt?
Salt flakes are larger in size than regular salt and have a crunchier and more delicate texture. Due to its different shapes, sizes and textures, this salt is very versatile and can be used in recipes, desserts, cocktails, pastas and a variety of other dishes. It enhances flavours and adds a distinctive visual touch. As a result, it has become popular in high-end cuisine. Maldon® salt, unlike other salts, stands out for its unique pyramid shape and texture in the mouth.
Characteristics of flaked salt
The main characteristic of Maldon salt lies in its physical shape and texture, as well as in some aspects of taste and culinary use.
Shape and texture
Salt flakes appear in the shape of a pyramid. They are more delicate and crunchy compared to traditional crystals.
Flavour and minerality
This type of salt is often perceived as milder and less aggressive in taste, thus retaining more minerals and trace elements.
Culinary use
Flaked salt is often used as a finishing touch in gourmet and haute cuisine dishes. In addition, it can serve as the main seasoning for various preparations, such as cocktails or a variety of pastries.
Different types
Sal Maldon has different types of salt flakes, each of which has its own characteristics in terms of taste, texture and origin. The most common are:
- Flaked sea salt. It is obtained from the evaporation of sea water, which offers a milder salty taste with a variety of minerals and trace elements that give it a distinctive character.
- Maldon salt Chilli. A mixture of salt flakes with Aleppo pepper and chilli. This gives it a spicy flavour. It is ideal for poached eggs, avocado, spicy prawns or in a margarita cocktail.
- Smoked salt flakes. It is obtained by smoking salt flakes over aromatic woods, such as oak or walnut. This process gives it a distinctive smoky flavour that can complement a variety of dishes.
- Garlic Maldon salt. Made from hand-harvested salt flakes mixed with roasted and wild garlic for a unique flavour. Ideal with buttered potatoes, chicken or garlic bread.
- Himalayan Maldon salt. Pink Himalayan salt is extracted from areas near the Himalayan mountain range in Pakistan and is a salt that goes perfectly with all recipes.
- Kalahari Maldon salt. Kalahari Desert Salt originates from the desert plains of the Kalahari Desert in South Africa. This salt is ideal for enhancing the flavours of meat, white meat, poultry and fish dishes.
Culinary uses of flaked salt
Flaked salt is a versatile seasoning that can be used in a wide variety of dishes to enhance flavours, add texture and create visually appealing presentations. Here are some suggestions of dishes where salt flakes can be used:
- Grilled or broiled meat. Sprinkling salt on grilled steaks, pork chops, ribs or chicken enhances the flavours of the meat and adds a crispy texture to the outer layer.
- Fish and seafood. Salt can be used to season fish such as salmon, sea bass or trout, as well as shellfish such as shrimp or scallops. It is also ideal for enhancing the flavour of sushi and sashimi dishes.
- Salads. Adding a touch of this type of salt to fresh salad greens, tomatoes, cucumbers and other vegetables enhances the natural flavours and adds a nice crunch.
- Roasted or steamed vegetables. Roasted or steamed vegetables, such as asparagus, broccoli, carrots or sweet potatoes, benefit from a final touch of salt to bring out their flavours and add texture.
- Pasta and risotto dishes. Sprinkling salt flakes over pasta dishes, such as pasta with tomato sauce or pesto, or over freshly made risotto, enhances flavours and adds a crunchy element.
- Eggs. Poached, fried or scrambled eggs can be enriched with a touch of salt just before serving to enhance their flavour and add a crunchy texture.
- Bread and pastries. Before baking, sprinkling a little salt flakes on breads, rolls, biscuits or pretzels gives them a salty taste and a crunchy texture on the surface.
- Desserts. Sea flaked salt can be used in desserts such as dark chocolate, caramel, ice cream or brownies to balance sweetness and add flavour complexity.
- Cocktails. Flaked salt serves as one of the main elements when making cocktails. Either as one of the main ingredients or as a decoration for the rims of the glasses.
Maldon Salt
Codina Foods is the exclusive distributor of MALDON SALT® , a unique premium brands salt flake, which comes from the UK to inspire chefs around the world. It has been handcrafting sea salt flakes in the English coastal town of Maldon since 1882.
MALDON SALT® aims to enhance people’s culinary experience with this type of salt, making every dish fun and enjoyable. Creating extraordinary and emotional moments that go beyond a simple meal.
