Grand Tasting of Salt Shades

The challenge of quality also lies in choosing the most suitable salt for each dish. Saltiness, savoriness, and the right amount of salt are just some terms to define one of the most complex aspects of our taste system. Never before has our sensitivity been able to distinguish such subtle taste differences. Each type of salt will envelop you in a mystical blend of flavor, history, and lived experience. Life in the salt pans, as fascinating as it is hard and demanding. As ancient as the world, precious by tradition, and superstitious by definition. Salt, our history, our life.

Average weight per jar: 30 g

HIMALAYAN PINK SALT – The Khewra mines are the largest salt mines in the world. The mountain salt crystal is of the quality called Halite and contains almost all the trace minerals present in the human body. The pink crystal salt changes color depending on the extraction point but maintains its structure unchanged. It is a very delicate and light-flavored salt, ideal for all types of dishes.

MEDITERRANEAN SEA SALT - This salt is obtained by the sole evaporation of seawater and is harvested and packaged without bleaching treatments, thus maintaining all its properties, minerals, and trace elements that have naturally deposited on the salt crystal. Ideal for all types of dishes.

BEMBO SALT FLAKES - A salt from the Mediterranean Sea, with a pungent savoriness and a fragrant, pure white texture. Ideal for carpaccio and raw dishes.

MIRROR SALT - BOLIVIA - Mirror salt owes its name to the mirror effect given by the very high concentration of mineral salts it contains. It is hand-harvested at about 3700 m above sea level. It is a highly savory salt, and moderate use is recommended. Ideal for all types of dishes.

MARAS SALT – PERU’ – Maras Salt is harvested in the Andes mountain range, in Peru, in the Cusco region at about 3,000 m altitude. In the villages south of the Andes, it is used as a medium of exchange. It has a very pale pink color and its grains are medium-sized and very compact. Suitable for meat, fish, soups, and vegetables.

MURRAY RIVER SALT - AUSTRALIA - Murray River salt is characterized by a particular apricot-pink color. It is harvested in the Murray basin, selecting only the purest parts. It has a pronounced savoriness and is excellent on steaming grilled meats immediately after cooking and for all dishes that require oven baking.

HAWAIIAN RED SALT - Hawaiian Red Sea Salt owes its characteristic color to purified clay which also enriches it with minerals. In Hawaiian tradition, the salt is sun-dried and then mixed with clay. It has a lively savoriness and a slightly metallic aftertaste. Ideal for pork and for imparting a particular flavor to dishes.

BLACK SALT FROM MOLOKAI ISLAND – HAWAII - Black Sea Salt from Molokai Island, processed by artisans on this Hawaiian island, who add purified volcanic lava which makes it black and rich in mineral elements, and activated charcoal from which its slightly sulfuric flavor depends. Ideal for white meats, poultry, and eggs.

KALA NAMAK SALT – INDIA - Also known as “Sanchai”, this salt of Indian origin is characterized by its pinkish-purple color and strong sulfuric aroma and taste that mellows during cooking. Widely used in Indian cuisine. In aperitifs, it can be served with fresh ginger root. Soft, almost impalpable texture. Ideal for soups, fried foods, and on eggs.

SEL DE GUERANDE – FRANCE - Sel De Guerande is a grey sea salt, absolutely natural and undergoes no refining treatment, it is rich in minerals. Its subtle and delicate flavor makes it ideal for seasoning various types of dishes, from fish to meat to vegetables, very versatile. Ideal for meat, fish, and vegetables.

FLEUR DE SEL FROM ALGARVE – PORTUGAL - It is a salt that is naturally pure white as it undergoes no washing or bleaching treatment. With a light and crispy texture, despite being a sea salt, it is very low in moisture and has a sweet aftertaste that makes it ideal with any dish. Ideal for meat, fish, and vegetables.

CYPRUS NATURAL SALT FLAKES – CYPRUS - Cyprus sea salt presents itself with light, pyramidal-shaped flakes of pristine white color. Free from any artificial additives, they have a delicate and slightly sweet taste. The particular texture of the flakes ensures that they dissolve immediately. Ideal for tartare, meats, fish, vegetables, and salads.

AUSTRIAN ALPINE SALT – AUSTRIA - Extracted from the depths of a Bergkern mountain in the Austrian Alps from a deposit formed 250 million years ago due to the evaporation of seawater. Ideal for chicken, vegetables, and salted butter.

NEW ZEALAND SALT - Harvested in the clear waters of the Southern Ocean where it narrows into the Cook Strait, separating the two main islands of New Zealand, it has a delicate flavor and is produced exclusively with pure waters and is certified as organic salt. Ideal for all types of dishes.

NAMIBIAN SALT PEARLS – SOUTHERN AFRICA - Fine salt crystals propelled by the wind rolling on the waters of a salt lake in Namibia, resulting in these wonderful opalescent white pearls. Great for decorating dishes, excellent when crushed in a mortar to salt tartare and raw dishes. Ideal for all types of dishes.