Sea salt is the first product that Big Tree Farms began exporting from Bali. The sea salt is produced using traditional methods that involve lots of labor-intensive steps. They do a great job explaining what goes into making the salt on their website. The process involves the creation of a salty brine which is then allowed to evaporate out in the sun.

The salt I brought back is made up of little pyramids. I am not quite sure how to describe the flavor, other than saying it is salty with a hint of smokiness. The thing that stands out the most for me is the salt’s texture. Each grain has a nice crunch to it, and bursts with saltiness. Sea salt offers a unique texture rather than flavor, so it is wasted on anything where the salt dissolves. I wish tomatoes were still in season because this salt would be perfect on top of a nice thick slab of tomato. I will have to give it a try on top of a steak instead. The Velvet Sea Salt is almost the exact opposite of the coarse salt. Instead of having large grains, the salt is ground to a powder using volcanic rocks. I haven’t tried it, but it sounds really interesting!

Big Tree Farms handcrafted Balinese Velvet Sea Salt – 8.5 ozs.