Lines of saltOur salt is premium, unrefined, crunchy finishing salt, crafted entirely by hand in small batches from the Atlantic Ocean. Our traditional process utilizing open-air salt pans is entirely natural, requiring only the sea, wind, sun, and patience. We do not boil or oven-dry seawater. We do not trap the process in a greenhouse or a factory building. We use no anti-caking agents, bleaching additives, or other chemicals.

By carefully balancing solar evaporation and exposure to the crisp, clean ocean breezes, seawater slowly forms into white salt crystals having a mild and briny flavor with a soft, distinctive crunch. Our hand-cultivated American-made salt is slightly moist and moderately coarse (about 1/16" to 1/8" on edge), best described as tasting like the best fleur de sel, but looking and feeling like a cross of "sel gris" and "traditional" salt. It is valued for its briny taste of the Northeast and the Atlantic, for its pleasingly distinct texture (not too hard and not too soft), and for its beautiful grain shape, size, and color.

Amagansett Sea Salt is used in top-ranked restaurants, by producers of high-end food products, and by home cooks across the U.S. and the world. Our solar evaporated salt has been described by chefs as akin, but superior to fleur de sel (a James Beard award-winning chef said, "It's like the fleur de sel of New York"). Bon Appétit magazine wrote, "This salt hits the palate like Pop Rocks and tastes like a sea breeze." "This Amagansett salt tasted like jumping into the ocean off Long Island," wrote another James Beard award-winning chef. We invite you to use our salt and improve and elevate the flavor of your dishes too!Save