J.Q. Dickinson's all natural liquid nigari is a by-product of the salt making process. It is the liquid that remains after they harvest the salt. It is rich in minerals such as magnesium, calcium,potassium and many more! It is most commonly used to make tofu but can also be used to make fresh cheeses, such as ricotta. It can be taken as a mineral supplement as well. 1/8 tsp, 3 times a day in water or the beverage of your choice. It's a simple way to get these healthy minerals in your diet.
Born from the waters of a 400-million-year-old sea, these salts capture the terroir and tradition of West Virginia’s Kanawha Valley. In 1817, William Dickinson first tapped into an ancient ocean below the Appalachian Mountains, transforming this mythic brine into a flourishing industry.
Seven generations later, siblings Nancy Bruns and Lewis Payne carry on the legacy of J.Q. Dickinson Salt-Works, using all-natural, sustainable processes to harvest this distinctive salt. In Malden, West Virginia, the former "salt making capital of the east," Nancy and Lewis draw pristine, mineral rich brine from a single well. The brine is then evaporated in small batches in hoop houses, using the hot West Virginia sun and mountain breezes. The resulting crystals are harvested and packaged by hand, yielding an extraordinary American salt in three grains: grinding, fine, and finishing.
J.Q. Dickinson is family-owned and Nancy and Lewis believe in treating the earth and environment with care that will allow their family and yours to live off the land for many years to come.