Sea the difference
Take a peek at our salt collection and you’ll find a sodium rainbow of the good stuff: pristine white Fleur de Sel finishing flakes, rough red Himalayan crystals mixed with iron-rich clay and distinctively black Hawaiian granules made with detoxifying activated charcoal.
We reach for these salts (in moderation) over processed salts because they contain naturally occurring trace minerals and elements, including calcium, iron, iodine, magnesium, manganese, potassium and zinc.
But until Sarah Sproule and her business, Urban Sproule, came along, we never thought we’d have the opportunity to stock our pantry with sea salt from our very own city.
While NYC goes about its business, Sproule’s sea salt is dried on a rooftop on West 30th Street. Sproule pumps water from an aquifer on the South Shore of Long Island, where 250 feet below the surface the salt water is slowly filtered through layers of sand, silt and clay.
This journey to hyper-local salt greatness was a trial-and-error process. Sproule tried waters gathered from Long Island to the Bronx and experimented with different methods of production until she settled on solar evaporation. She told us, “I fell in love with this production method because of the story each salt crystal tells. When you cook your salt you strip it of trace minerals—the very things that sets natural sea salts apart from processed table salt. When producing solar salt you are allowing Mother Nature to control the shape, size, color and even the flavor of your salt.”
Sproule now offers a virgin raw salt along with a variety of flavored versions infused with ingredients such as zippy celery leaves and Montauk squid ink (all salts are $8 for 1.5 ounces).
Sproule’s salt revolution is just getting started: In October, look for a revamp of packaging and surprising new flavors including Cave-Aged Cheddar Salt.
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