Shades of Salt - Grand Tasting

The challenge of quality also involves choosing the most suitable salt for each dish. Salinity, sapidity, salting point, are just a few terms to define one of the most complex moments of our gustatory system. Never before has our sensitivity been able to distinguish such subtle differences in taste. Each type of salt will envelop you in a mystical blend of flavour, history and real life. Life in the salt pans, as fascinating as it is hard and tiring. As old as the world, precious by tradition, superstitious by definition. Salt, our history, our life.

Average weight per jar : 30 g

PINK HIMALAYAN 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 of the trace minerals present in the human body. The pink crystal salt changes color depending on the point of extraction but keeps its structure unchanged. It is a salt with a very delicate and light flavour, ideal for all types of dishes.

MEDITERRANEAN SALT - It is a salt obtained by the sole evaporation of sea water which is collected and packaged without undergoing bleaching treatments, thus keeping all its properties unaltered, the minerals and trace elements which, naturally, have deposited on the crystal of salt. Ideal for all types of dishes.

BLUE SALT OF PERSIA - The Blue Salt of Persia is a natural rock salt from mines in the Middle East. It is characterized by a strong sapidity and a slightly spicy aftertaste. The blue present in the crystals is absolutely natural and depends on a particular variation of the sylvinite. Ideal for raising all 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 harvested by hand at about 3700 meters above sea level. Salt with high sapidity, moderate use is recommended. Ideal for all types of dishes.

MARAS SALT – PERU ' – The Maras Salt is harvested on the Andes chain, in Peru, in the Cusco region at about 3,000 meters. of altitude. In the villages south of the Andes it is used as a currency. It has a very light pink color and its grains are medium-sized and very compact. Suitable for meat, fish, soups and vegetables.

MURRAY RIVER SALT - AUSTRALIA - Murray River is characterized by a particular pink apricot colour. It is harvested in the Murray Basin by selecting only the purest parts. It has a capable sapidity and is excellent on steaming grilled meats immediately after cooking and for all those dishes that require cooking in the oven.

RED SALT OF HAWAII - The Red Sea Salt of Hawaii owes its characteristic coloring to the purified clay which also enriches it in minerals. In the Hawaiian tradition, salt is dried in the sun and then mixed with clay. It has a lively sapidity and a slightly ferrous aftertaste. Ideal for pork and to impart a particular flavor to dishes.

BLACK SALT FROM MOLOKAI ISLAND – HAWAII - The Black Sea Salt from Molokai Island, worked by the artisans of this Hawaiian island, who add it with purified volcanic lava which makes it black and rich in mineral elements, and activated carbon 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 pink-purple color and strong sulfurous aroma and taste which dissolves when cooked. Used extensively in Indian cuisine. In aperitifs it can be served together with a fresh ginger root. Soft almost impalpable consistency. Ideal for soups, stir-fries and on eggs.

SEL DE GUERANDE – FRANCE - Sel De Guerande is an absolutely natural gray sea salt that does not undergo any refining treatment, it is rich in minerals. The 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 THE ALGARVE – PORTUGAL - It is a salt that is naturally very white as it has not undergone any washing or bleaching treatment. With a light and crunchy consistency, despite being a sea salt it is not very moist and has a sweet aftertaste which makes it ideal with any dish. Ideal for meat, fish and vegetables.

NATURAL CYPRUS SALT FLAKES – CYPRUS - Cyprus sea salt comes in light flakes with a pyramidal shape and a pure white colour. Free of any artificial additives, they have a delicate and slightly sweet taste. The particular consistency of the flakes means that they melt immediately. Ideal for tartare, meat, fish, vegetables and salads.

SALT FROM THE AUSTRIAN ALPS - AUSTRIA - Extracted from the depths of a Bergkern mountain in the Austrian Alps from a deposit formed 250 million years ago following the evaporation of sea water. Ideal for chicken, vegetables and salted butter.

NEW ZEALAND SALT - Collected in the clear waters of the Southern Ocean where it squeezes into the Cook Channel dividing 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.

SALT PEARLS FROM NAMIBIA – SOUTHERN AFRICA - Fine crystals of salt blown by the wind rolling on the waters of a salt lake in Namibia to give rise to these wonderful opalescent white pearls. Of great effect to decorate dishes, excellent if crushed in a mortar for salting tartare and crudités. Ideal for all types of dishes.