Salt of the Kalahari desert

Coming from one of the largest salt flats in the world, this salt from the Kalahari desert is, directly, 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 one of the most impressive salts we know of and, that is, a dry lake in the middle of the dry savanna of northwestern Botswana has to generate something, simply wonderful.

Its extraction takes place from the underground accumulations of salt in these areas and it dries under the desert sun. Thanks to this process, its properties are unique and it differs from the rest of the salts in the world.

Its pure white color stands out with which an extraordinary richness is hidden, with a fine and elegant flavor on the palate. Its smell? Imperceptible. The size of its crystals? 0.5 mm in diameter, approximately.

It is an ingredient as versatile as the rest of the salts, in fish, salads, and vegetables, it combines with all of them. Although there is a mandatory recipe to give this salt all its power: sea bass in Kalahari salt. The trick to making this dish perfect is to season the salt with beaten egg white and then cover the sea bass completely and leave it in the oven until it is fully cooked. Lift the layer of salt, accompany your sea bass with what you like best, and enjoy!

Salt from the Kalahari desert is a pleasure for your palate, a unique product, and, above all, perfect for any dish. You’ll love it!