HOW IT IS MADE

Our salt is harvested on the tiny Karlsey Island in the magical Breiðafjörður Bay - a spectacular land and seascape with shallow waters, small fjords and a myriad of reefs. Here we make our flake salt with traditional methods dating back to 1753.   

The savory and mystical Arctic Sea water is pumped into open pans where it is slowly heated with water from natural hot springs. This sustainable process leaves behind no carbon dioxide - only fresh, crunchy Sea Salt flakes which is then carefully mixed with hand harvested seaweed to perfect the UMAMI taste.  

Geothermal energy is the sole energy source used, which means that during our whole process we leave zero carbon footprints on the environment and no CO2 and CH4 emissions.   
Contains:  Fucus vesiculosus,  Palmaria palmata  og  Laminaria digitata.

"Those who pay careful attention to their taste buds will discover a complex flavor (...), a common and yet absolutely singular taste which cannot be called sweet, or sour, or salty, or bitter…" - Kikunae Ikeda

Umami, which is Japanese for “pleasant savory taste” or “yummy”, was pinpointed by Japanese chemist and food lover Kikunae Ikeda in 1908.

It has been over a century since umami was discovered in Japan, but umami is just now attracting global attention, primarily from chefs and others with a strong interest in food.
Umami is the fifth taste, joining sweet, sour, salty and bitter. These are unique tastes that cannot be created by mixing other tastes, and are known as the basic, or primary tastes.