Kalahari desert salt
The origin of the Kalahari desert salt
The Kalahari Desert is one of the driest regions on Earth, but there is a hidden treasure buried in the ground. This is where the Kalahari desert salt comes from, which boasts of an immaculate white colour. At the site of the Kalahari Desert Salt, that belongs to Botswana, about 280 million years ago there was a large salt lake, about the size of Switzerland, known to the locals as Makgadikgadi. The lake dried up tens of thousands of years ago, leaving behind salt marshes as well as a desert. The Kalahari desert salt, which can be extracted from here, is harvested by hand and then dried in the sun.
What foods can Kalahari desert salt be used for?
The strong taste of the Kalahari desert salt is best characterized as if we had a bite one out of the ocean. Kalahari desert salt in its natural form has unusually large particle sizes. The salt is ground in stainless steel mills to a very fine texture, so it can even be used as table salt.
- The crispy, but certainly not too hard gourmet salt is our perfect condiment in the preparation of a wide variety of dishes, the flavour is long-lasting and outstandingly enjoyable.
- The Kalahari desert salt makes the taste of green salads and one-course dishes with vegetables fuller and richer.
- It can also be used for roasting, marinating and grilling white meats.
- It is also excellent for flavouring soups, sauces and ragouts.
Store in a cool, dry place, away from sunlight.