Salt from the Austrian Alps

Coming from the Austrian Alps, in the heart of the Salzkammergut region, this salt with a unique flavor is extracted in the Bad Aussee mine. Salt was and still is one of the most important raw materials for Austria. The much-cited "white gold", in addition to giving its name to cities such as Salzburg and regions such as the Salzkammergut, has characterized nature, the inhabitants and their culture since the time of the Celts. Salt from the Austrian Alps (Ausseer Bergkern) contains no fewer than 84 minerals, i.e. all the basic elements present in our body and therefore has a beneficial effect on our organism. Crystalline red gold in colour, transparent, it has no negative effects on blood pressure and circulation unlike industrial salt and, thanks to the presence of many minerals, it has a decidedly more pleasant taste on the palate. The red-brown color comes from the high iron content of the crystal.

How was this salt formed?

When the primordial continent known as Pangea broke up about 240 million years ago, the Salzkammergut region found itself at the edge of an unstable continental mass: dried up salt lakes underwent "shifts" lasting millions of years due to volcanic eruptions , rising mountain ranges and groundwater movements; they were pushed upwards, crushed and covered by a layer of limestone. In the core of the mountains salt rested until it was discovered by man a few thousand years ago.

In the Kitchen : The slightly spicy taste is perfectly suited to steamed vegetables, pasta and rice first courses and vegetable soups.

Origin : Austria

Weight : 110 g