Selina Naturally Celtic Sea Salt Fine Ground Description
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Family Owned - Since 1976
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Your Everyday Salt
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Exquisite Taste
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Unrefined Mineral Salt
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Kosher Certified • Paleo
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Non-GMO Project Verified
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Cooking, Baking, Pickling
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Vital Mineral Blend
Taste the salt recommended by health professionals and chefs
Find Ground Celtic Sea Salt® is the perfect all-purpose salt with a more subtle flavor than our coarse salts and is convenient for use in a salt shaker, as an ingredient, or in baking.
Celtic Sea Salt® brand has won the recommendation of Doctors, Nutritionists and Chefs worldwide since 1976.
Fine Ground Celtic Sea Salt® has no additives and is not processed in any way beyond lightly drying and grinding. Our sustainable harvesting methods combine tradition with innovation designed to preserve the vital balance of the ocean's minerals.
Being 3rd generation family owned we choose mindful practices to help preserve this planet for generations to come.
Our 40+ years experience as the leading sea salt brand has given us the knowledge of quality standards you should expect from a high mineral sea salt:
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Regular Inspection at Harvesting Site
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Fair Business Practices with our Farmers
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3rd Party Laboratory Analyzed to Confirm Mineral Content and pH.
Healthy Blessings,
Selina
Directions
To preserve optimal freshness: Store in a ceramic, glass, or wood container with a loose fitting lid.
Free Of
GMOs, anti-caking or bleaching agents, or additives, iodide.
This salt does not supply iodide, a necessary nutrient.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.3 g)
Servings per Container: 1755
| Amount Per Serving | % Daily Value |
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| Calories | 0 | |
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| Fat | 0 g | 0% |
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| Sodium | 458 mg | 19% |
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| Carbohydrates | 0 g | 0% |
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| Protein | 0 g | 0% |
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| Iron | | 2% |
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The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Rose and Pistachio Wreath Cookies
[vc_row][vc_column][vc_column_text]Decorated with dried rose petals, chopped pistachios and a honey and rose water glaze, these wreath-shaped sugar cookies bring a touch of elegance to any spring celebration. Serve these sweet floral wreaths at a garden party, bridal or baby shower, afternoon tea or Mother's Day gathering
. A few drops of food coloring and flakes of edible gold leaf add an element of sophistication. And don't skip the chilling steps in this recipe—cold dough helps the wreaths to keep their pretty shape as they bake!
Rose and Pistachio Wreath Cookies
Cookies
- 1 2/3 cups all-purpose flour
- 1 Tbsp. rose tea (or ground culinary dried rose petals)
- 1/2 tsp. baking powder
- 1/4 tsp. fine sea salt
- 7 Tbsp. unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp. almond extract
Glaze
- 1 1/2 cups confectioner's sugar
- 2 Tbsp. whole milk (or plant milk of choice)
- 1 Tbsp. honey
- 1 tsp. rose water
- Pinch fine sea salt
- Pink or green food coloring (optional)
Decoration
- 2 Tbsp. culinary dried rose petals
- 3 Tbsp. chopped pistachios
- Edible gold or silver leaf (optional)
Cookies
- In medium bowl, whisk flour, rose tea, baking powder and sea salt.
- In separate mixing bowl or stand mixer, mix butter on high speed until fluffy.
- Mix in granulated sugar, egg and almond extract.
- Add dry ingredients and mix on low speed until just combined.
- Flatten into disc. Wrap in plastic wrap and chill in refrigerator, at least 2 hours or overnight.
- Line baking tray with parchment. Preheat oven to 350 degrees F.
- On floured countertop, roll chilled dough to 1/4-inch thick.
- Cut with 2 1/2-inch round scalloped cutter. Transfer to prepared tray.
- With 3/4-inch round cutter or bottle cap, cut holes in each cookie to form wreaths.
- Re-roll scraps and repeat with remaining dough.
- Chill tray in refrigerator for 30 minutes.
- Bake 12-13 minutes, or until very lightly golden brown. Cool on wire rack.
Glaze
- Add confectioner's sugar to medium bowl.
- Whisk in milk, honey, rose water and salt.
- Tint with food coloring, if desired.
- Transfer to piping bag.
Decoration
- Pipe glaze around wreaths.
- Sprinkle with rose petals and pistachios.
- Allow cookies to sit, uncovered, until glaze sets. Garnish with gold or silver leaf, if desired.
- Serve immediately. Store leftover wreath cookies in an airtight container at room temperature for up to three days.
Get these ingredients and more at Vitacost.
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