INCA PINK SALT FROM THE MARAS CANYON OF PERU

The natural pink salt from the Maras Canyon in Peru, Latin America, is produced from water drawn from ancestral beds of underground rivers. As the water flows between underground rocky formations with high salt content, it dissolves the salt crystals while simultaneously acquiring valuable minerals and trace elements, such as magnesium and calcium. The salt is collected from the mixture of shallow pools through an evaporation process.

The area is not industrialized, and the salt continues to be packaged, bundled, and sold in the market as it was in the past. Today there are about 3,000 pools (salinas) that are still harvested by the local community families.

Peruvian pink salt has a high moisture content, similar to that of French Fleur de Sel, while its soft pink color is attributed to its mineral and trace element content (potassium, iron, magnesium, calcium, zinc, and copper), which among other things contribute to the proper functioning of the nervous and musculoskeletal systems.

These crystalline pink salt flakes have a crunchy texture that is retained even after cooking and a rich flavor, providing a gourmet taste intensity to dishes. It can be used in salads, soups, meats, or grilled fish, enhancing their flavor, as well as in sweet preparations with chocolate or caramel, creating balanced creative flavor contrasts.

• Always start with the salt - it’s better to add more later than to add too much beforehand.
• Be particularly careful with sauces and stews that evaporate during cooking.
• We can dissolve a pinch of salt in a small amount of water and add this water to fruits or other foods that we do not generally cook.