Culled from marshes in southern Brittany, these snowy white crystals have been called the caviar of salts. As one would expect, the quality control surrounding a product so highly prized is meticulous, to say the least. Not only is the salt hand-tended in the traditional Celtic manner using wooden rakes but it?s harvested in the late afternoon when the sun has lost much of its heat. As a result, the salt has a moist texture and delicate flavor with faint shades of violet. To many, it is the best of all salts.