Sea salt, pink Himalayan salt... how about Madagascan Bourbon Salt? Steenbergs has launched a new seasoning made using slow methods and shipped directly from the producers.
Called Siratany ('salt of the earth') in Malagasy, women in the rural Ankazombalala region in south-west Madagascar make the salt by collecting soil, mixing it with water and filtering it through reed sieves. It's boiled to remove the water and reveal the pure salty Siratany, which is then packed up and sent straight to Steenbergs in the UK.
Its launch follows that of Para's Special Wynad Pepper last year to create a classic condiment duo, available together (£7.75) or separately (£3 for the salt; pepper £4.50) in calico bags sewn in the UK with a tag telling the ingredients' story.
"Our single estate Para's pepper and newly launched hand-harvested Madagascan salt are fabulous examples of how traditional 'slow' methods can create great tasting products, and how through direct trade small scale producers can get access to the benefits of global trade – as income, and support for community-based conservation," explains Axel Steenberg, Co-Founder of Steenbergs.
The brand says its Madagascan Bourbon Salt has an earthy colour and 'a pleasant, light mineral flavour' that should appeal to foodies, plus a comparatively high potassium content and low sodium content.