The natural coarse sea salt is perfect for the salt mill, but also for cooking vegetables, rice, pasta, etc.
You can also use it to grill fish, shellfish or vegetables on a bed of salt.
Or you can use it as a bath additive or for other natural salt applications
Cooking tip:
Please use sparingly. Since the salts are not ground, it takes a little longer for the crystals to dissolve and develop their full flavor - so don't add more salt straight away ;-).
Ingredients:
100% uniodized sea salt.
No flow aids included
Khoysan sea salt - a difference you can taste
harvested by hand - completely natural - uniodized
The salt for the Khoysan sea salt mixtures comes from a salt garden on the west coast of South Africa. In contrast to normal sea salt production, the salt water here does not come directly from the sea, but from an underground seawater lake.
According to a geological report, this lake is over 400 years old and is therefore free of the pollution that is common in sea water today and has also been tested to be free of microplastics.
Khoysan's South African partner is a small family business that harvests sea salt in harmony with people and nature and is a member of the Fair Trade Organization.
Khoysan sea salt is a pure, natural salt. It is carefully extracted and then processed by hand.
Since the salt is not ground, the natural salt crystals are preserved.
This is where the incomparable taste comes from - full, strong, salty, balanced and yet not aggressive or burning.
When cooking and seasoning, you should be careful with the amount you use, as the crystals dissolve more slowly and it takes a while for the full flavor to develop. In general, Khoysan products are very economical to use.
Since all life comes from the sea and we ourselves grew in the womb in a salty solution, the amniotic fluid, it is only understandable that salt in its purest form, i.e. in its natural state, is a vital element for our body.
Once you know the taste of this salt, you won't want to use any other salt.
I hope you enjoy trying it out.
