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Bolivian pink salt is extracted from a deposit at an attitude of more than 3,000 metres, where it is naturally protected by the volcanic rock of the Andes mountain range. Its pink colour comes from high iron content, which is essentially a trace element. It is also rich in calcium, potassium and magnesium. It delivers an intense saline flavour in the mouth without being overpowering. In the kitchen, it pairs perfectly with grilled red meat, roasts, oily fish and sauce-based dishes. You can also try it with raw vegetables. We recommend grinding the salt at the very last moment in a salt mill without exceeding the maximum daily salt intake of 5 g.
