From the Coast of Uttara Kannada to Your Kitchen

Nearly 300 years of salt-making tradition.

In Sanekatta, near Gokarna, traditional salt-making has been practised since around 1720. Situated near the Aghanashini River estuary, the village’s salt pans use a simple, nature-led process.

After the monsoon, saline water is guided into the pans. Sunlight slowly evaporates the water, allowing salt crystals to form naturally. The salt is then traditionally harvested.

What Makes It Different?

Sanekatta Sea Salt is naturally brown and coarse, unlike heavily refined white table salt. Its distinctive appearance reflects its traditional production process. It contains minerals such as magnesium, calcium and potassium and has lower sodium chloride levels than regular refined salt.

A Tradition That Lives On

Salt-making has supported generations of families in Sanekatta. The Nagarbail Salt Owners Cooperative Society, formed in 1952, helped organise local producers and preserve this traditional livelihood.

Why Gramarajya Brings It to You

Gramarajya brings Sanekatta Sea Salt closer to families as part of our vision to promote wholesome food and traditional products while keeping valuable traditional practices connected to everyday life.

A traditional salt.
A simple process.
A story carried through generations.