Coming from one of the world's largest salt flats, this Kalahari Desert salt is, quite simply, a gift to our kitchen that comes directly from the African continent.

The Makgadikgadi salt pans in Botswana and Etosha in Namibia are the natural spaces that give it life and produce some of the most impressive salts we know. A dry lake in the middle of the dry savanna of northwest Botswana has to generate something simply wonderful.

It is extracted from underground salt deposits in these areas and dried under the desert sun. This process gives it unique properties, setting it apart from all other salts in the world.

Its pure white color belies its extraordinary richness, offering a delicate and elegant flavor. Its aroma? Imperceptible. The size of its crystals? Approximately 0.5 mm in diameter.

It's as versatile an ingredient as any other salt, pairing well with fish, salads, and vegetables . However, there's one recipe that truly showcases this salt's full potential: Kalahari sea bass. The trick to making this dish perfect is to season the salt with beaten egg white, then completely cover the sea bass and bake it in the oven until fully cooked. Lift the salt crust, serve your sea bass with your favorite side dishes, and enjoy!

Salt from the Kalahari Desert, a delight for your palate, a unique product, and above all, perfect for any dish. You'll love it!