shopping Sea Salt - all 4 varieties
Black Hawaiian-Style sea salt, fine granules imagelearn more
[ 4594 ]

Black Hawaiian-Style Sea Salt Fine Granules

1/4 Pound:  $6.06 Pound:  $13.46  100+ Pounds:  contact
Sea salt imagelearn more
[ 957 ]

Sea Salt

1/4 Pound:  $1.03 Pound:  $2.29  100+ Pounds:  contact
Sea salt (5 pound bag) imagelearn more
[ 1849 ]

Sea Salt (5 Pound Bag)

5 Pound Bag:  $8.37  100+ Pounds:  contact
Sea salt, large granules imagelearn more
[ 1861 ]

Sea Salt Large Granules

1/4 Pound:  $1.87 Pound:  $4.15  100+ Pounds:  contact
We offer discounted pricing on orders over 100 pounds. Contact Us

Wholesale Sea Salt

overview
crunchy flavor burst

In terms of origin and description, granulated whole sea salt is fairly self-explanatory. When it comes to culinary preference, however, sea salt is prized as having far more flavor and textural interest than ordinary fine table salt. The two also differ in origin and processing; sea salt is harvested from the ocean and is minimally processed, while table salt is produced in brine in a controlled setting and usually modified with iodine and anti-caking agents. Using sea salt in baking adds a nice finish because of the pleasant flavor burst and crunch in each bite. Wholesale sea salt uses also include being used to make natural body scrubs and botanical bath salts.

Clicking "learn more" next to each variety will take you to individual product pages for details.

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01.
Salt specifications

some specifics on our sea salt

This salt is harvested out of the Pacific Ocean, cleaned and washed with sea water brine and kiln dried. The salt is then run through a series of sieves and screens in order to achieve Monterey Bay Herb Company's specifications. Buy sea salt in bulk today!

02.
Some more to the salt story

Salt holds a unique position in human history as a mineral that is both fundamentally essential and potentially hazardous. While high concentrations of saline can be detrimental to biological systems, the minerals found in salt are foundational to the physical world. This dual nature has made salt one of the most significant commodities in the development of global civilizations.

The historical value of salt is deeply embedded in modern language and culture. In ancient Rome, the importance of the mineral was so great that soldiers were sometimes compensated with a salarium, a salt allowance that serves as the etymological root for the modern word "salary." This economic influence shaped the geography of 12th-century England, where coastal towns used the suffixes "wich" or "wych"—such as Northwich or Middlewich—to denote their role in salt production. This naming convention eventually crossed the Atlantic to the New World.

In a culinary and botanical context, the distinction between varieties of salt lies in their origin and processing methods. Sea salt is a natural product obtained through the evaporation of seawater. Because it does not undergo extensive refining, it retains its natural mineral profile, including elements like calcium, potassium, and magnesium. These minerals, along with larger grain sizes, contribute to the specific texture and flavor profile prized by chefs. Conversely, ordinary table salt is typically mined from underground deposits and refined to remove trace minerals, often incorporating anti-caking agents to ensure a consistent pour.

03.
The Rest of the Story

additional information


Formulas & recipes

Easy paprika chicken

A quick and easy dish for a busy weeknight! Serve sliced over steamed rice and broccoli to round out the meal.

  • 3 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil
  • 4 boneless, skinless thin-sliced chicken breast fillets

Combine the smoked paprika, garlic powder, salt and olive oil in a small bowl, stirring until smooth. Using a spoon or pastry brush, spread a thin layer of the paprika paste on both sides of each piece of chicken. Set aside to let flavors infuse for 15 minutes. Meanwhile, lower the top rack in your oven to the middle position (avoids burning chicken before it's cooked through) and line a baking sheet with foil. Place chicken on the prepared pan and broil for 5 to 7 minutes, or until edges begin to crisp. Carefully turn chicken over and broil another 5 minutes, or until cooked through. Remove chicken from oven and let rest for 2 minutes before slicing into strips. Serve over rice and vegetables.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.