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A type of sea salt harvested along the coast of Sicily from the waters of the Mediterranean Sea. The water from the sea is brought into the ponds and evaporated by the heat of the sun.

Different in color from other more common white or grey sea salts, the Hawaiian Sea Salts are harvested from local minerals or lava deposits.

A type of salt extracted from seawater through the use of a vacuum evaporation process after which it is sun and wind dried and then distilled into an edible, solid form.

Natural salts gathered from the salt ponds of the Atlantic Ocean surrounding the coast of France. Three of the most common varieties available are known as Fleur de Sel and Sel Gris.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

A coarse sea salt harvested from the Atlantic waters, often near the Maldon region of Essex, England.

A seasoning harvested from evaporated water that is collected on inland salt basins along the Australian coast.

Known by its historical significance as a food preservative during earlier times, this variety of natural salt comes from the evaporation ponds surrounding the Portuguese ocean waters.

Pure white in color, this variety of salt is harvested from the waters of the Atlantic Ocean. Un-refined, air dried and processed without additives, Maine Sea Salt is produced into small, coarse particles that contain the bright flavor of the sea.

A variety of salt produced from Atlantic waters off the west coast of South Africa near St. Helena Bay, or in North African waters around Algeria, Morocco, Tunisia, and Egypt.

Harvested from the pools of water remaining after the sea water has receded, this variety of salt is irregular in size and coarse in texture.

A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

Found in regions adjacent to the Himalayan mountain range, the Himalayan Pink Salt is a natural, coarse-grained salt containing a high concentration of minerals.

A perennial plant that grows along the beaches and on salt meadows in moderate and cold climates. It grows upright to approximately 2 1/2 ft.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

A deep black substance extracted from the ink sack of an ocean squid, a sea dweller that is also known as Calamari.

A Spanish cheese made from cow's milk that originated on the island of Minorca off the northeast coast of Spain.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.