The History of Salt Island

Salt from tidal ponds on Salt Island have been harvested for centuries by islanders. Nowadays salt picking has disappeared but the zesty recipe developed centuries ago in the BVI remains and has found its way throughout the many Caribbean islands.

From an article printed in the BVI Welcome magazine, it stated that Salt Island’s salt was harvested during the dry season, usually early spring, when the water in the island’s two shallow salt water ponds slowly evaporated, leaving a hard crust of salt on the bottom and along its edges. In the days before commercially packaged salt and refrigeration, people from throughout the Territory, would join Salt Islanders in the annual harvest. A time of both hard work and festivity, the harvesting would be preceded by a party with food and music lasting well into the night. The following morning, the opening or the “breaking of the pond” would be presided over by the Territory’s Governor, a government agent and a contingent of the Royal BVI Police Force.

From these experiences, the Romney family made this salt commercially available to visitors and residents alike. Caribbean Seasoning with its distinctive blend of herbs, spices and salt, is a direct inspiration of the precisely prepared recipe enjoyed for many generations by native islanders.