Inca salt coarse

also: flor de sel rose, peruvian spring salt, inca sun salt

Description:
Inca pink salt, mined at an altitude of over 3000 meters, already has a long tradition in Peru. The Indians have been extracting the salt for centuries using terraced salt gardens fed by salty spring water from the Andes. Similar to fleur de sel, the salt is skimmed off by hand. It has a residual moisture and due to its relatively fine granulation is suitable for seasoning dishes that contain some liquid.
Excellent with anything short roasted, especially beef steaks and lamb.

Usage:
Use the Inca salt in quantity to taste. Keep airtight to preserve residual moisture.

Aroma/Taste:
Salty

Harmonizes with:
all spices

Origin:
Peru