SMOKED PYRAMID SALT FROM CYPRUS. These crystal flakes of copper-colored salt, shaped like pyramids, come from the lakes and rocks of Cyprus. They are particularly aromatic and have a strong smoky buttery flavor and crunchy texture. This salt is smoked over beech wood and undergoes a draining process to remove the sea moisture, then it is heated to enrich its smoky aroma.

Due to its strong smoky flavor, a small amount is more than sufficient to impart a rich smoky taste to your dishes and provide them with a creative flavor and aromatic complexity. The smoked pyramid salt from Cyprus uniquely seasons all your culinary creations – both savory and sweet – adding an intensely smoky touch.

It pairs ideally with T-bone steak, poultry, as well as salmon fillet, while it is an original choice for vegetarians, giving a barbecue note to vegetable dishes and purees. Feel free to sprinkle some flakes of smoked salt on your omelet or on chocolate creations and caramel ice cream.

3 Essential Tips for Proper Use of Natural Salt:

• Different salts dissolve at different speeds. Always start with the salt.
• Temperature affects flavor. A dish that is salted cold can become very salty after cooking.
• Be careful with sauces and stews that evaporate during cooking.

SALTY SECRETS: 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 cook. This aids digestion and restores alkaline pH.

HEALING PROPERTIES OF NATURAL SALT: The body needs salt to digest carbohydrates. Natural salt is a valuable electrolyte for the body and regulates the fluid balance in the organism.