EL

OVERVIEW

Salt is found in the rocky shores of Kythera that create natural cavities. The sea during winter flushes rough waves and fills up these cavities with sea water. From mid-July until the end of September this sea water evaporates and the local fishermen and the salt men with a lot of effort and patience collect the salt in wicker baskets. They let it dry in the sun, in a perfectly natural way as centuries ago. That is why the rock sea salt of Kythera is a product of high qualitative value. The salt flakes enclose many beneficial ingredients and trace elements. They also contain increased levels of potassium and magnesium, and have a lower sodium chloride concentration, therefore are not as harmful to hypertension. Foreign substances that may be found in this salt are from the flora of the sea, ie algae or moss, which contribute to the distinctive flavor.

HISTORY

Homer in the Iliad calls salt "divine": The history of salt is directly connected to the history of human civilization. Through the centuries, its value as a commodity was important and in ancient times was often equivalent to money. In Asia they even exchanged its weight with gold! In the Mediterranean, sea salt is produced for thousands of years, by solar evaporation. In modern times, salt is produced in mechanized saltworks. The traditional manual harvesting - as in Kythera -

is now rare.

DIRECTIONS FOR USE

Keep the salt in jars with a lid (not metal) or special salt-jar preserving it from contact with moisture and sunlight.

In salads: The Kytherian salt has a "crunchy" sensation that you will love! It dissolves instantly in the mouth and has an extremely pure taste.

Boiled vegetables and greens: Put plenty of water and add one tablespoon of salt per liter of water when the water is boiling. That way you have an intense color of vegetables and a lovely taste.

Fried dishes: Put salt on meat and fish some time before frying.

Legumes: Put salt towards the end of cooking so they don't get hard to eat.

Cooking: Put salt while sautéing.

Fish and meats: We wash the fish and lamb or goat legs with plenty of water and put enough salt to create a crust and then bake in a preheated oven. When it is ready, the crust of salt comes off like a bark and remains the taste of the sea.

Pies: We cut the wild herbs, or sesklo or spinach in medium pieces and put rock sea salt and rub them all together in our hands to make all the juices come out. We drain them, add the remaining ingredients with no extra salt.

OVERVIEW

Salt is found in the rocky shores of Kythera that create natural cavities. The sea during winter flushes rough waves and fills up these cavities with sea water. From mid-July until the end of September this sea water evaporates and the local fishermen and the salt men with a lot of effort and patience collect the salt in wicker baskets. They let it dry in the sun, in a perfectly natural way as centuries ago. That is why the rock sea salt of Kythera is a product of high qualitative value. The salt flakes enclose many beneficial ingredients and trace elements. They also contain increased levels of potassium and magnesium, and have a lower sodium chloride concentration, therefore are not as harmful to hypertension. Foreign substances that may be found in this salt are from the flora of the sea, ie algae or moss, which contribute to the distinctive flavor.

HISTORY

Homer in the Iliad calls salt "divine": The history of salt is directly connected to the history of human civilization. Through the centuries, its value as a commodity was important and in ancient times was often equivalent to money. In Asia they even exchanged its weight with gold! In the Mediterranean, sea salt is produced for thousands of years, by solar evaporation. In modern times, salt is produced in mechanized saltworks. The traditional manual harvesting - as in Kythera -

is now rare.

DIRECTIONS FOR USE

Keep the salt in jars with a lid (not metal) or special salt-jar preserving it from contact with moisture and sunlight.

In salads: The Kytherian salt has a "crunchy" sensation that you will love! It dissolves instantly in the mouth and has an extremely pure taste.

Boiled vegetables and greens: Put plenty of water and add one tablespoon of salt per liter of water when the water is boiling. That way you have an intense color of vegetables and a lovely taste.

Fried dishes: Put salt on meat and fish some time before frying.

Legumes: Put salt towards the end of cooking so they don't get hard to eat.

Cooking: Put salt while sautéing.

Fish and meats: We wash the fish and lamb or goat legs with plenty of water and put enough salt to create a crust and then bake in a preheated oven. When it is ready, the crust of salt comes off like a bark and remains the taste of the sea.

Pies: We cut the wild herbs, or sesklo or spinach in medium pieces and put rock sea salt and rub them all together in our hands to make all the juices come out. We drain them, add the remaining ingredients with no extra salt.