Maldon Salt have been proud markers and merchants of salt since 1882. Our passion to create and celebrate great taste and bringing delicious new products to the tables has driven to the launch of a new range…The Merchants Range.
Selected by Maldon’s master salt merchants, who for four generations have been making and sourcing exceptional salts and seasonings, we proudly introduce to you the first two NEW salts from this range: Himalayan Pink Salt and Kalahari Desert Salt, Selected by Maldon.
Himalayan Pink Salt, Selected by Maldon
Himalayan Pink Salt is an established trend, that until now has lacked a premium player with a quality product who are able to educate people on it’s usage.
This pink coarse rock is sourced from the foothills of the Himalayas which has been prized for centuries. It’s beautiful pink colour stems from trace elements, concentrated in certain parts of the mine. These differences allow the salt to have a range of colours, from deep to pale pink.
Notably, Himalayan Pink Salt is a quality rock salt that has versatile uses for professional chefs who are looking for special ingredients to elevate their cooking. It is also perfect for cooking authentic recipes from the region. It can be used by adding to curries and sauces whole, or can be put in your grinder for everyday use.
Buy directly from Amazon to have your very own pack now!
Kalahari Desert Salt, Selected by Maldon
Selected by our seasoned experts, this naturally coarse salt has been harvested from the vast desert plains of the Kalahari, South Africa.
Sourced from the naturally occurring underground salt lake in the desert, the salt is broken down by water, leaving an impressive brine solution that the desert’s sun dries. This leaves the salt to contain essential minerals and trace elements.
We recommend using Kalahari Desert Salt for barbecues, particularly with meat to enhance it’s flavour. You can also use it for baking breads to gradually release the saltiness.
Buy directly from Amazon to have your very own pack now!
Makers and Merchants…
Make sure to keep an eye out in your local store in the coming months…
Tag us on social media with your new packs and recipe creations using the #maldonsalt.
Want to find out more? Please email us on firstname.lastname@example.org and keep up to date via social media @maldonsalt.
Back by popular demand, the concept store will return to The Village from 29th June – 27th August, serving an unexpectedly delicious line up of ice creams and sorbets. The project is all about bringing the joy of ice cream back…but with a twist! Classic, household names that you would typically find in the pantry are now in the freezer, featuring sauces, condiments, biscuits, breakfasts and of course…salt!
Yes, that’s right! Maldon Salt is part of The Ice Cream Project this year, along with various other classic brands. Hand-made in small batches in Devon, each recipe is created with only the very best ingredients.
Here is the full list of flavours to choose from…
Maldon Salt (Sorbet)* – Rich dark chocolate elevated with Maldon sea salt flakes and dark chocolate shavings.
Ambrosia Rice Pudding – Creamy and delicious, laced with the original Devon rice pudding.
Birds Eye Petits Pois (Sorbet)* – Smooth and refreshing with the natural sweetness of specially selected peas.
Blue Dragon Original Sweet Chilli – Rich, creamy vanilla with the sticky sweet tang of chilli and a touch of heat.
Branston – Mellow cheddar cheese with the ‘chunky, crunchy bite’ of Branston.
Heinz Tomato Ketchup – The unmistakable taste of sun-ripened tomatoes with the perfect combination of sweet, salty and tangy flavours.
Kellogg’s Coco Pops – Milk chocolate with the crunch of chocolate flavoured toasted rice.
Kellogg’s Rice Krispies – Rich creamy milk with toasted rice.
Starting from the 29th May until 11th June, the UK will be in peak season for growing the iconic tomato, which is the perfect time to celebrate this delicious crop that we all know and love in Britain.
This year, many fruit and vegetable growers across the UK are facing serious pressures of labour shortages, supply delays and significant increases in energy prices. To help support these current issues, British Tomatoes want to raise the awareness of British-grown produce and the multiple benefits it can bring to you.
Make sure to keep an eye out for their British Tomatoes Fortnight stickers in your local supermarket to support this event.
Buying British Tomatoes Holds a ‘Plate Full’ of Benefits!
Did you know the UK are HUGE fans when it comes to tomatoes, we eat around 500,000 tonnes of them each year! Let’s share with you the main reasons why buying British tomatoes is the best…
It’s more environmentally friendly! Growing British tomatoes can reduce carbon emissions dramatically in comparison to buying imported counterparts who have significantly higher food miles.
It supports local growers and the economy in the UK.
They are more delicious and juicy in taste! This is because the tomatoes are kept on the vine for longer, allowing them to develop in flavour and be fresher from travelling less miles before reaching your dinner plate.
It’s fair to say we love our tomatoes…around a fifth of the total tomatoes consumed are grown in Britain! This is why we need to support and celebrate our British farmers in growing this delicious produce.
As discussed earlier, it’s been a challenging few years for our British fruit and vegetable growers across the UK.
Managing Director of The Green House Growers in Sussex, Mr Richard Diplock, has been farming fresh and sustainable produce since 1977. Producing tomatoes on almost 100 acres of land, the farm focuses on eco-friendly cultivations as a way to promote the best quality of crops. In doing so, their caron footprint is amongst the lowest of any produce in the UK.
With a high tech computer system in place to control the temperature, humidity and watering of their greenhouses 24 hours a day, they do not waste a drop of water, and collect rain from their greenhouse to irrigate the crops. They store this water in their very own reservoir which is home to an abundance of wildlife, including swans and ducks. What about pest control measures? Well, they use an army of predatory insect and rely heavily on bumblebees to pollinate the plants.
Diplock remarks: ‘We’re product to produce our tomatoes in an eco-friendly way and strive to develop our sustainable approach to farming each year‘. With operating for over 46 years, it is fair to say a lot has changed since the 1970s, but the farm continue to sow and grow high quality produce with a freshness that cannot be achieved from importing overseas.
Richard continues to reveal that we are ‘all guilty of not truly knowing where our food comes from‘, but promotes it’s never to late to start checking the label on produce to make sure we are buying British provenance where possible. From checking the label will already contribute to a more positive global impact in which will help ‘reducing cardon footprint and supporting the local economy’.
How to Enjoy Your British Tomatoes
Heritage tomatoes, also known as heirlooms, are a classic tomato grown in the UK. We wanted to celebrate this produce by creating a series of recipes that you can cook from the comfort of your home.
Let’s start off by making simple and create a delicious side dish of heritage tomatoes, roasted gently in the oven for 30 minutes. All you need is 12 – 14 British grown heritage tomatoes, olive oil, brown sugar and of course a pinch of Maldon Salt to elevate the sweetness of the toms.
A classic Caprese salad made with a handful of heirloom tomatoes and torn mozzarella. British grown heirloom tomatoes are perfect for this dish as they hold a perfect balance between acidity and a gentle level of sugar content.
Take your salad to the next level by adding sardines with your tomatoes! Perfect as a starter or as a lighter main option for the summer, this dish holds a delicate sweetness from the mix of tomatoes and the subtle saltiness from the sardines.
The Best Way is the British-Grown Way!
Teaming up with British Tomato Growers Association is important for us here at Maldon Salt, as we are always striving to help support local farmers and the industry itself. For more information on how you can get involved within the British Tomato Fortnight, follow British Tomatoes for social media updates.
Buy British and celebrate with us from 29th May to the 11th June 2023!
This March we’ve teamed up with our friends over at Pasta Evangelists to bring you an exclusive recipe from Chef Roberta!
“When it comes to pasta making, I do it like my nonna taught me: only use salt for pasta bianca (white pasta) which is made using only semolina and water. Just make sure to use warm water to melt the salt and create a silky-smooth texture for your sfoglia (pasta dough). I prefer to use natural sea salt like Maldon because it imparts such a delicious, unique flavour! Buon appetito!”
Here’s Chef Roberta’s recipe:
Strozzapreti is a hand-rolled pasta shape originating from Emilia-Romagna and Tuscany. The name of this amazing, plant-based shape literally translates as ‘priest stranglers’, harking back to the days when fat cat clergy controlled public life in the region of Emilia-Romagna, much to the chagrin of the region’s people!
200g semolina flour
100ml warm water
Pinch of Maldon Salt
Part 1: Making the dough
On a clean marble or wooden work surface, pile your flour and pinch of Maldon Salt into a mound.
Make a well in the centre of the mound large enough to contain the water.
Gently pour the water into the well.
Gradually add the flour to the water, slowly incorporating the flour from the sides of the well. As the mixture thickens, start using your hands with a scraper to continue incorporating the flour.
Part 2: Knead the dough
Clean the work surface of any excess flour or bits of dough that were never incorporated. Then lightly flour your clean work surface.
Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.
Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.
Turn the dough over, then press into the dough with your knuckles, one hand at a time. Continue kneading for about 10 minutes, or until the dough is smooth and springy to the touch.
Roll the dough into a smooth ball.
Part 3: Let the dough rest
Place the dough in a small bowl and cover with a tea towel or cling film.
Let the dough rest for 15-20 minutes at room temperature.
Part 4: Shaping your strozzapreti
Divide your dough in half and cover one half so that it doesn’t dry out. Cut a section from the remaining dough and roll it into a thin sausage shape, approximately 3mm thick.
Cut the dough sausage into 2-3cm pieces. Then, take each piece at a time and pinch the ends, gently twisting and pulling the piece of dough so that it becomes longer and has a distinctive twisted shape.
Repeat this until all of your dough is used up and you have lots of strozzapreti.
Part 5: Cooking your strozzapreti
When you’ve finished shaping all of your strozzapreti, bring a large pan of salted water to the boil. Cook your pasta in the water for 3-4 minutes and serve with a sauce of your choice!