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The Murray River gives us water rich in salt, within millenary basins. A fascinating light pink salt, due to iron oxide and the presence of river algae, rich in beneficial carotene. To every dish this Australian salt gives a delicate flavor, which turns towards sweet, perfect for fish, vegetables, roasts and white meats, to be flavored in an original way.
100% natural salt
The Murray River Salt flakes derive from the ancient saline aquifers of the Murray Darling Basin , in Australia. These pristine, mineral-rich brackish waters lend a pale pink hue to the Murray River salt that makes this seasoning special on the table.
This natural pink salt from Australia derives its hue from brackish, mineralized waters with a high content of calcium, magnesium, iodine and potassium. Its pink peach color is mainly due to iron oxide and other minerals, and the red pigments (carotene) of salt-tolerant algae. The pure waters of the underground aquifers make a natural salt, without additives or preservatives, free of pesticides and residues of atmospheric pollution. The flakes of this Australian pink salt are thin and light, very soft and fragile; excellent for giving a light texture to recipes. It is a salt with a delicate flavor, loved for this by important chefs, able to enhance food without overwhelming it with flavor. A fine salt with a full-bodied flavor but without the strong salty bitterness of other Australian or ocean salts. The light consistency and delicate pink color make Murray River salt one of the crispest and most beautiful salts ever, perfect for finishing the most refined dishes.
This pink Murray River salt comes from the Murray Darling Basin region of South East Australia. It is not obtained from the waters of the river (the longest in Australia), but from the underground springs of pristine salt water, which is pumped into the crystallization basins. A traditional Australian original salt is obtained, considered unique for its color, which derives from the fact that the brackish basin is rich in minerals, such as magnesium, calcium, potassium and iodine. In the ancient Murray-Darling inland basin, the saline waters are known for their purity as well as their mineral content. They have been trapped underground for thousands of years, without being exposed to the elements. Until the salt production was started. This low-lying area was submerged by an ancient, shallow inland sea. When the land mass began to rise (millions of years ago), the salt water tried to return to the ocean and a river was born that would later become the present Murray River. Today, rising groundwater is bringing salt previously stored in the Murray Darling Basin's groundwater systems to the surface. To obtain the salt of the river the mineralized and pure waters pass through different channels, in order to enter the crystallization basins. The brine is evaporated by the heat of the sun, and crystallizes during the hot, dry summer months. The salt concentration increases rapidly, and finally the salt flakes are collected by hand. This is how the naturally pink Australian salt was born, thanks to iron oxide and other minerals.
This salt contains mostly sodium chloride, and is rich in minerals , such as magnesium, calcium, and to a lesser extent potassium and iodine .
This condiment gives a full-bodied but delicate flavor, without the intense notes of sea salt. It enhances the dishes without covering the taste, and is recommended to dress salads, seafood, meat and fish. Excellent on steaks and as a delicate barbecue salt. You can sprinkle with pink salt flakes vegetables, eggs, and even dishes that improve thanks to the colorful decoration. Murray River salt can also be used in desserts, for the preparation of dark chocolate and salted caramel.
Caution is advised in the intake of sea salt in case of hypertension, cardiovascular disorders, diseases related to the kidneys and blood vessels. Furthermore, it is good to moderate the amounts of salt during pregnancy and breastfeeding.
Data sheet
The Murray River gives us water rich in salt, within millenary basins. A fascinating light pink salt, due to iron oxide and the presence of river algae, rich in beneficial carotene. To every dish this Australian salt gives a delicate flavor, which turns towards sweet, perfect for fish, vegetables, roasts and white meats, to be flavored in an original way.
100% natural salt
A special seasoning, the mix of salt and lemon essential oil also shows a touch of turmeric. Try it on fish or marinated dishes, it is excellent with lamb and pork. Flavor salads, vegetables and pasta dishes. By skilfully combining the ingredients, we can give creativity to our dishes.
sea salt, lemon extract, lemon zest, turmeric.
Red hibiscus flower salt is an original specialty in the panorama of flavored salts. It gives recipes a delicate aromatic note, a floral flavor and a unique intensity - perfect, for example, on fish fillets. The main feature, its color, makes it a scenographic finishing room.
sale, hibiscus.
Truffle salt is a product capable of transforming any recipe into a single dish based on truffles. It gives a very particular flavor to meat and fish cooked with any method, as well as to the different types of appetizers and side dishes.
sea salt, black summer truffle.
It was also called the Diamond salt for its bright color, or “salt of the kings” as it was used in the past only by nobles. For millennia it has been used as a therapeutic stone for its multiple benefits on the skin, and still today it is used for inhalations, hydro-salt baths and in the kitchen. For food, just grate it with a salt grinder but remember that its salinity is higher than normal salt, so add it little by little to the dishes.
Himalayan Halite salt
Also known as purple salt or Indian salt, Kala Namak is a salt with a very strong, strong and particular aroma similar to sulfur but not unpleasant for this. Particular to the sight, to the taste and also to the smell is that salt that must not be missing in a pantry as true gourmets.
Ingredients: purple kala Namak salt
Origin: India
Hawaiian red salt is a fine sea salt, with a strong flavor and a crunchy texture. Its typical lively color is due to the presence of volcanic red clay - Hawaiian clay called alaea. Its properties are manifold because the clay is made up of more than 80 minerals, particularly rich in iron oxide.
sea salt, alaea clay.
These small balls of salt give dishes a light and round flavor, and a special finish to your fish, meat and vegetable dishes. In the pristine African territory, in the Etosha National Park, the wind carries and groups the salt crystals, which take on a pearly shape - unlike any other salt in the world!
salt pearls
Originally from the region of Wales, Halen Mon salt makes the scents of a land washed by the Atlantic Ocean and waters rich in shellfish. Halen Mon salt is extracted from here, which does not reach high levels of salinity. Delicate but intense, it is recommended on meats to be flavored with its typical, pure, crunchy flakes.
Halen Mon sea salt
A salt much appreciated by those who know it: once you try it you can't do without it. Smoked flavor suitable for grilled meat dishes or to be used to prepare a nice carbonara. Being a particularly strong salt, with paprika, it must be measured sparingly.
salt, paprika, smoke, E551.
The salt with porcini mushrooms is very tasty, and can give an extra touch to your dishes from the earth, from first courses and risottos to recipes based on vegetables and meats, red and white. Just a pinch of it will be enough, because it releases its characteristic and intense aroma on the dishes.
sea salt, porcini mushrooms.
Himalayan pink salt is an ancient fossil salt extracted from the mines of Khewra, at the foot of the Himalayan mountain range. It is a soft salt in taste, less savory than common salt; it can enhance the flavor of meat and fish. Interesting for the many minerals it contains, for the purpose of well-being, it makes available many elements including calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron. It is a very popular salt also for its pink color, perfect for decorating dishes in a decorative and scenographic way.
integral rock salt
The Fleur de sel of the Algarve is called in Portugal the “sun cream”, and represents a very precious salt, known since the ancient Romans. It has recently been rediscovered by chefs around the world. It shows a crunchy texture, a mild flavor and an ivory white color. Very rich in magnesium and potassium, and goes well with any type of dish.
whole sea salt
Himalayan pink salt is a pink fossil salt extracted from the Khewra mines. Sweet and less savory than common salt, it enhances the flavor of both meat and fish. Contains noble minerals and metals such as calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron.
Ingredients: whole rock salt.
Also known as purple salt or Indian salt, Kala Namak has a very strong and particular aroma - sulphurous but not unwelcome. Original to the eye for its color, Kala Namak fino is a rock salt which is characteristic in taste and also in smell; a truly special gourmet and exotic room.
kala Namak purple salt
Fleur de Sel with green Jalapeno Chipotle is a spicy and at the same time savory product. The grains of this table salt are suitable for meat dishes, to give a fruity aroma. Particularly suitable for meat dishes, especially roasts, it also adds flavor to soups and vegetables.
Acts in contrast to soft foods. The best chefs use it to garnish important dishes.
salt, green chipotle chili.
The Guérande salt gives the palate a rich, not too salty taste. Its scent is very reminiscent of the Atlantic Ocean on the coast of Brittany, where it comes from. It has a moist consistency, which makes it suitable for many culinary preparations; in each one it brings a touch of quality and the right degree of flavor.
whole Atlantic sea salt and mix of seaweed from Brittany.
