Salt of the World

Sea - Rock Salt -

Salt in the kitchen is the main ingredient used to flavor and spice up our dishes. It is collected or extracted with different methods and processes, from the Mountain Mine. To the evaporation tanks on the shores of the Sea or those of the rivers. For economic or geographical reasons, each country has developed different forms of production or harvest over the centuries.

Ways of Production

They produce the common sea salt through evaporation in artificial basins. Its flavor depends directly on the quality of the surrounding waters. Usually, a mechanical extraction has a lower organoleptic quality. And it returns to the market for sale to the customer to a much cheaper price than our Alaea. Remember, they select that salt manually in gourmet quality.

Location of Origin

Himalayan salt is rock salt, they collect it in the mines of Kewra in Pakistan. And the Maras salt they collect in the Andes, and it is a strong class. On the contrary, the Australian pink salt they collect near the Darling River, and it is dry with a soft flavor. It is suitable for foods with gentle flavors. Excellent organoleptic features you find in the pink salt of Pakistan. It is trendy in companies with an organic brand, or manufacturers of mills, and grinders.

Gourmet sea salt from all over the world, and the different salts with a gastronomic trend, have arrived in Europe since the end of 2005 through Orlandosidee. They are the selection of the best salts produced in different continents. With exotic flavors and colors, at the forefront of new culinary creations. They are the result of unique and inimitable craftsmanship.