Salt is one of the most abundant natural minerals on our planet. The tradition of extracting it from the sea dates back more than 4,000 years. It is believed that the inhabitants of the countries of East Asia (India, Japan, China) and the Mediterranean (Italy, France, Spain) were the first to evaporate salt from water.

Sea salt, mined in different parts of the world, differs in color, composition and salinity.

Real sea salt can be white or slightly grayish. Variations in color are due to the different mineral compositions inherent to particular regions.

Salinity depends on how much fresh water flows directly into the sea, precipitation, and air temperature, which affects the intensity of evaporation.

The extraction of sea salt is possible under specific natural conditions only. A unique combination of sun and wind is used to evaporate the water.

Since ancient times a special method has been employed in salt extraction in which salt crystals are grown on an special biological mat – a thin protective film that forms on the bottom and walls of crystallization basins. The biological mat is a bio-sediment layer (consisting of algae, bacteria and minerals) that prevents the transfer of sea mud to the salt. Thanks to this biological mat, salt is enriched with many microelements that the body needs.

The Adriatic region where Setra sea salt is mined is one of the oldest salt mining regions in the world and boasts unique climatic conditions – hot, sultry summers and steady winds.

Salt is still mined here using the traditional methods of yesteryear – the natural evaporation of water under the influence of the sun and wind. In a dry and hot climate, salt crystalizes in coastal salt fields within 3-4 months. By growing a biological mat, the original color, shape and friability of crystals, the completeness of the mineral composition, and the sea aroma of Adriatic salt are all preserved.

The natural landscape of the Adriatic coast is ideal for the extraction of salt. It is a fine example of the cultural and natural heritage, where man and nature live in complete harmony.

The English word salary comes from the Latin salarium argentum, which means ‘salt money’. The term was coined in Ancient Rome, when Roman legionnaires were paid for their labor in the form of bags of salt, which attests to its high value at that time.
Travelers used salt as a medium of exchange when paying locals for goods.
The constant need for salt by humans has drawn the close attention of the state and made it a good source of income through the tax system. Some researchers even believe that salt tax is one of the first taxes to have been imposed on any product, way back around 2,000 years ago.

There are many superstitions and beliefs associated with salt among different peoples.

In Russia there are some superstitions related to salt, the favourite of which are as follows: if you spill the salt, you will definitely have a quarrel against someone, or if you oversalt food, you will fall in love. Since ancient times, greeting important guests with bread and salt has been a well established custom. A kind and generous host was referred to as khlebosolny, which means hospitable and is composed of the words ‘bread’ and ‘salt’.

Arabs believe that sea salt protects us from evil spirits.

In Germany, salt was poured on the bride's shoes and this was thought to bring her happiness in her family life.

The French got married with a full salt shaker, believing that a marriage sealed with salt would bring them many children.

Salt products are believed to absorb the energy and thoughts of a human, therefore salt is used in many magic rituals.

One of the first legends about salt came to us from the Maya peoples. They believed that there was no salt on the earth before, so food was tasteless. But one day one of the Maya women decided to treat her guests to delicious food, and after much persuasion she revealed her secret – she had added drops of tears to her food. Her husband became angry that she had revealed the secret to the entire tribe and threw her crying into the sea, after which the sea turned salty for ever more.

A Czech fairy tale tells of a princess who proved to her father that love, which is as valuable as salt, is much stronger than love compared to gold and precious stones. In a Russian folk tale, salt helped the youngest son win not only respect and love of his father, but also become fabulously rich.

The Egyptians and Romans considered salt to be gifts from the gods.

Coarse sea salt is used in cooking (it can be added to soups, stewed vegetables, etc.).

Ground salt is better suited for ready-made meals.

• Add salt to salads before seasoning them with oil, otherwise the oil will cover the lettuce leaves and vegetables with a thin layer, preventing the salt from doing its job, and you will not attain the desired balanced combination of flavors.

• Salt fried potatoes just before the end of frying. Salting the potatoes earlier will let the juice flow out and the potato slices will be undercooked and soft.

• When frying, salt meat only after a golden brown crust forms on it, which prevents the juices from flowing out.

• Always add a small pinch of salt even to sweet dough. This serves to balance the flavors.

• If you accidentally added too much salt to soup, pour rice into a gauze bag and put it into the soup for 5-7 minutes just before the soup is ready, and the rice will absorb the excess salt.