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Hello Bruce...Si Salt, as far as I know, comes from Baja via David Jackson at NorSouth Products, PO Box 12412, Prescott, AZ 86304. It is the best salt around because of the water from where it's harvested are in a particularly clean, unpolluted area of north and south water movement. The grinding process it goes through is done by hand on stones with spiral groves in them which retains the chi compared to the hammermill process which destroys/dissipates it. It's white, unprocessed (Muramoto combined various salts after washing them clean) an has some moisture in it. Celtic salt, on the other hand, is a very yang salt and comes from a very yin environment...People who use a lot of this salt become very contracted...There is a form of celtic salt which I think is called fluers de lis from the airborn bubbles that rise off a windy ocean...this is supposed to be pink in color and a much lighter salt...I haven't seen any of it though and have not confirmed it's existence. I've also talked to several bakers about the two salts and have gotten two different opinions...One said the taste of the Si Salt was much lighter than Celtic salt and the other prefers to use celtic salt (I don't know what type they're using) because they think the Si Salt is too strong...The latter is a woman and the former a man both using the same baking process...I'm not sure what type of "Si Salt" you saw being made at Muramotos...I doubt it was the Si Salt that David imports...best to wait for David's explanation or contact him...I recommend sticking with the Si Salt if possible...Lima salt would also be OK if you can't get the other...Gold Mine has Si Salt, Kushi recommends it (with an official KI endorsed gold sticker on each 1 lb package) and used it in his Kushi Macrobiotics food line and at the KI and probably is available at the KI store...Bill
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