The First Layer: Crystal Flake
The first layer is the whitest and sharpest in flavor. In Spring, during the season of the peach blossom, the salt crystalizes into especially elaborate lattices and flakes, called Crystal Flake Salt. The rest of the year, the salt is still white and sharp, but doesn’t form lattices and flakes.
The Second Layer: Crystal Mineral
The second layer, Crystal Mineral Salt, has less complex lattice structures, but more trace minerals (5%). It also has a light pink hue. In terms of flavor, it is a blend of the sharp clear Crystal Flake and the complex, earthy mineral pink.
The Third Layer: Mineral Pink
Mineral Pink Salt is the most vibrant in color, unique in flavor, and beneficial for diet. It’s proximity to the clay drying bed allows the absorption of many beneficial trace minerals from the clay (11% of total weight). These minerals are also responsible for the pink color of the salt and give the salt it’s complex, earthy flavor.
The Fourth Layer: Recycled
The fourth layer has too much sediment in it to be useful as salt, so it is returned to the brine pits underneath the salt fields to increase the salinity of the next batch of brine and allow the excess sediment to settle to the bottom of the pit.
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