Molino, sea salt for the grinder. The coarsest salt from SAL de IBIZA, 500 g.
SAL de IBIZA Molino is a dry, very coarse sea salt from Ibiza, intended for refilling salt grinders. It contains no bleaching agents or additives. Sprinkled directly from the package, it is too coarse, so it is not the right salt without a grinder.
SAL de IBIZA calls its salt for the grinder Molino. The Spanish word means mill, and that is exactly where this salt belongs. According to the manufacturer, it is the coarsest salt in the entire range. According to the manufacturer's description, the crystals have the appearance of rock sugar and are significantly larger than any table salt. Only the grinding mechanism turns it into a seasoning for the plate. A look into the opened package immediately shows the difference compared to the other salts of the brand.
Large, dry crystals like rock sugar
On the collection page, the manufacturer lists Molino with the addition "Dry sea salt". This clearly distinguishes it from Fleur de Sel, which deliberately retains a natural residual moisture. For a grinder, a dry salt is the right choice, because damp crystals tend to stick in the grinding mechanism.
When grinding, you determine the grain size yourself. A finely adjusted grinder produces almost powdery particles, while a coarsely adjusted one produces small splinters. Freshly ground, the salt falls loosely onto the plate and can be easily dosed.
To be honest: Without a suitable grinder, Molino is hardly usable and is not suitable for direct sprinkling. The coarse Grano is intended for the salt crust, while the Granito shaker is for the table without grinding. If you expect crispy crystals for the finishing touch, you are better off with Fleur de Sel.
Freshly ground at the table and on the stove
A filled salt grinder is the classic tool for anyone who likes to season directly over the plate. You only grind as much as you need at the moment. You adjust the grain size to the dish. This way, the salt lands freshly broken where it is meant to work.
- Finely ground over a fried egg, avocado, or tomato salad.
- Coarsely ground on a steak, cutlet, or grilled fish.
- Medium ground over pasta with olive oil and Parmesan.
- Together with a pepper grinder as a pair on the dining table.
Good to know: Only fill the grinder about three-quarters full. This leaves room, and the crystals slide evenly down to the grinding mechanism. Never clean the grinding mechanism with water, but dry with a brush. SAL de IBIZA itself offers a grinder called Molinillo with a ceramic grinding mechanism, but does not specify which grinder you should use.
Where Molino comes from
Molino comes from the salt pans of Ibiza. They are located in the Ses Salines Nature Park, which UNESCO added to the World Heritage List in 1999. For more than 2,700 years, people have been extracting salt from the Mediterranean there.
Sun and wind evaporate the seawater in the ponds, leaving sea salt behind. Unlike Granito or Fina, the manufacturer does not describe a grinding process for Molino. Your grinder does the breaking down. The manufacturer emphasizes that neither bleaching agents nor additives are added. The ingredients list only lists sea salt.
SAL de IBIZA itself is a Berlin-based company. Its founder Daniel C. Witte still runs the brand as managing director today. The company develops the products and takes care of filling and distribution.
Refill for your salt grinder
Depending on the size of your grinder, a 500 g package lasts for several refills. It is intended as a refill, not as a container for the table. Store the remainder dry and tightly sealed so that the crystals stay dry.
Molino makes a great gift together with a nice salt grinder. On its own, it is more of a pantry staple. The manufacturer does not state a shelf life. Our category Salt & Spices shows suitable seasonings from other brands.
Coarse, dry crystals from Ibiza that only become the salt you need in your grinder.
