Although she is merely one of a family of 50 children, Aktaia, daughter of the sea god Nereus, played a role in Greek myth that was far from peripheral.
Responsible for the settlement of relations between the coast and the sea, her mythological contribution to our lives - from beach lounging to sea-salt seasoning - is immeasurable. And so her profound achievement acts as a loving example for Aegean Naturals, their Aktaia Sea Crystals, and their unifying practices that create them.
Beginning as an experiment to condense and crystallise sea water in a protected environment - a method that eliminated the need for further processing while minimising environmental harm - their eco-friendly innovation fuels the spirit in which Aegean Naturals aims to make sustainable practices symbiotic with healthy and delicious food.
It is an honourable thing to begin entrepreneurship with an environmentally-conscious experiment, a thing that normally comes secondary to quality and thirdly to profit. However, Aktaia has not only achieved all three of these but has also made great explorations into other areas such as wines, maple, and black garlic. These products were chosen not only for their high quality but also for their similarly holistic achievements in eco-friendliness and healthiness.
It’s no accident that their chosen products are woven into every fabric of the beautiful social ritual that is eating. This is the greater whole and not the sum of its parts; it’s not just the salt, it’s the seasoning that unites the ingredients; it’s not just the food, it’s the meal, the dinner table, the ceremony of sharing a succulent sautéed pork with the front-forward sweetness of a dark berry Cabernet. And in this Aktaia Sea Crystals is rising to the modern-day culinary challenges of well-made, nourishing and ethical foods: by innovating within and marrying these three gastronomic pillars. A marriage that, for contemporary lovers of food, is as fundamental as the marriage of land and sea.
Aegean Naturals
