Mar Blau Organic. Ibiza salt with black garlic for more umami at the table.
SAL de IBIZA Mar Blau consists of fleur de sel and black garlic powder, with the garlic sourced from certified organic farming. The manufacturer describes a savory umami seasoning with hints of plum, vanilla, and licorice. The blue ceramic pot contains 140 g and is sealed with cork.
Among SAL de IBIZA's three specials, Fleur de Sel Mar Blau is the most savory. According to the ingredients list, it consists of approximately 97.4 percent sea salt and approximately 2.6 percent black garlic powder. In Spanish, the garlic is called ajo negro. Before processing, it is marinated in salt water. The mixture combines the fleur de sel crystals with the fine powder. Together, they season in a single step.
Savory depth with hints of plum and licorice
Mar Blau aims for a flavor that Japanese cuisine calls umami. This refers to a savory, meaty depth that, alongside sweet, sour, salty, and bitter, is considered a basic taste in its own right. SAL de IBIZA describes its black garlic as the European answer to this.
The manufacturer describes nuances of vanilla and plum, as well as caramel and balsamic vinegar. It also mentions a hint of licorice. This description is far from the pungent sharpness of raw garlic cloves.
This leads to two limitations. Anyone expecting the strong bite of a fresh garlic clove will find Mar Blau too mild. And with a content of 2.6 percent, the salt does not replace garlic as an ingredient; it merely seasons with it. It is naturally not suitable for people who avoid garlic.
In aioli, hummus, and on flatbread
SAL de IBIZA recommends using it in sauces, aioli, and hummus. Mar Blau is also said to enhance tomato tartlets and flatbread. An English-language product sheet from the manufacturer also lists steak, pasta, and avocado.
- Hummus: just before serving, sprinkle a pinch over the olive oil in the well.
- Steak: cut after resting and sprinkle the slices directly.
- Avocado: halve, drizzle with lemon, and season with a few crystals.
- Flatbread: sprinkle over the hot dough only after baking.
- Tomato tartlet: just before slicing, preferably with fresh basil.
For beginners: For a quick aioli, stir half a teaspoon of Mar Blau into mayonnaise and let it sit for ten minutes. The salt will dissolve, and the garlic flavor will distribute evenly. Mar Blau is too good for pasta water or broth; simple fine-grain sea salt is sufficient there.
Organic garlic and a special for Plastic Free Ibiza
The black garlic in Mar Blau comes from certified organic farming. SAL de IBIZA labels the product as organic. The responsible organic control body is DE-ÖKO-039.
Mar Blau was created as a special edition in collaboration with the Plastic Free Ibiza initiative. The manufacturer also refers to the organization as Zero Waste Alliance Ibiza & Formentera. For every pot sold, a donation from SAL de IBIZA goes to this organization.
The fleur de sel base comes from the salt pans on Ibiza. Salineros harvest it by hand, unwashed and unrefined. The company itself develops the mixture with the garlic and the design of the pots.
A blue pot for savory cuisine
The ceramic pot is blue and sealed with a cork stopper. Among the range of specials, it stands alongside the pink La Vie en Rose rose salt and the white Isla Blanca. Mar Blau is the choice among them for meat, vegetables, and dips.
It is a great addition to a barbecue or tapas evening. It can also be placed on a cheese platter or a plate of roasted vegetables so that everyone can serve themselves. Anyone who enjoys experimenting with umami will find here an uncomplicated tool that can be used without preparation.
Black garlic and fleur de sel in one pot: for any dish that could use a little more depth.
