Mermaids Confetti is definitely a store cupboard essential. And probably something to consider as a desert island necessity. Season away, from your morning eggs to your rainbow salads to your roasted potatoes. Even try a little pinch in porridge. Treat it like normal salt, as each sprinkle will be simply adding an extra depth of flavour to your dishes. An all-time Beach Food favourite is homemade dark chocolate with a sprinkle of Mermaid Confetti on top.
Dr Hotz! Says: We use the finest crunchy sea flakes from Halen Mon mixed with our dried, toasted handpicked laver flakes and a sprinkle of toasted dulse to create the perfect salt. Mermaid Confetti No. 2 The Perfect Seasoning.
Product Ingredients: Halen Mon sea salt, laver seaweed, dulse seaweed. Allergens: Cannot guarantee crustacean or mollusc free.
Uses only the best hand harvested Welsh Sea Salt mixed with sustainably harvested laver and dulse seaweed.
The salt is filtered naturally via mussel beds and a sandbank. Once naturally filtered the salt water is gently heated in a vacuum, so that it boils at a low temperature. The salt water then gradually releases steam and starts to turn into a very salty brine. When the concentration of the salt in the water is high enough, Halen Mon release it into shallow crystallisation tanks and leave it there to allow the sea salt crystals to form. Once the crystals have formed, it is then harvested by hand. Finally, the flakes are rinsed in brine until they shine.
The laver and dulse seaweed are always harvested by hand in a sustainable manner and then washed several times to remove all the sand, molluscs, and any crustaceans. It is then slowly dried over 24 hours and then for the last hour toasted to maximise the flavour.
The seaweed and salt flakes are then combined and our wonderful mermaids confetti and then sealed into handy jars, ready to use and become a staple part of your pantry or cupboard. A perfect accompaniment to all dishes and creative cooking.
Fresh salty flavours combined with the earthy undertones of the dulse seaweed and then the olive mariney, laver seaweed flavour.