This is sadly the last place in Mauritius that salt is produced using traditional methods that have not changed in over 200 years.
The gates are often locked but if you go early in summer you can ask to go in and look around, children seem especially curious about how salt is made.
Sea water is pumped directly from the lagoon into large black cobblestone ‘pans’ and simply left to evaporate.
Collection of the salt mainly happens in the hot, dry summer periods as when it rains, well, it is back to square one or pan one!
It takes a couple of days for the water to evaporate and crystals to form.
It could be like walking on ice, frost or frozen snow.
The more delicate ‘Fleur de sel’ (rich in magnesium) is gathered from the surface water in a ‘lousse’ and larger crystals of rock salt from the bottom of the pans.
Salt used to be put into wicker baskets and left out to dry but these have now been replaced by plastic ones with drainage holes.
These ladies must be the fittest in Tamarin.
Harvested salt is now left to dry indoors in the rock building prior to bagging and despatch.
Natural as well as flavoured salts are available to buy in selected stores around the island.
The salt pans are an important part of the history and culture of Mauritius, it is sad to see them gradually being replaced by luxury property development and cheaper imports of salt. It is of great interest to visitors on the island as is obvious by the number of people stopping to photograph and discover how salt used to be harvested.