Selection of World Salts Box

ESSENTIAL BOX FOR CHRISTMAS AND THE YEAR-END HOLIDAYS SUR LES QUAIS has picked up this selection of World Salts from all over the world. Depending on the geological particularities of each region, these natural and precious salts take on magnificent colors or shapes. These are very useful salts for decorating your dishes: - Himalayan pink salt (25g): Himalayan salt is extracted from the mountains of the salt chain, in the Punjab region of Pakistan and more precisely on the southern edge of the Pothohar plateau. It is ideal for seasoning meats, grilled vegetables, salads, soups and mixes well with dishes when cooking in the oven. - Persian blue salt (25g): This salt is extracted by hand in the mountains of Iran, it gets its sublime blue reflections from sylvinite, a potassium compound. It offers an intense salinity that reveals spicy and pungent notes. It can be used crushed to highlight its dry and crunchy texture or can be used whole to add a touch of originality, surprise and aesthetics. - Cyprus salt pyramid (15g): Cyprus salt is known for its original and shiny pyramid shape. This unique shape is created by the process of solar evaporation of seawater. The water is channeled through a chain of ponds and then into large pots where it is gradually heated, forming the pyramid shapes of the salt. This gourmet quality flake salt is ideal for cooking as well as baking. - Hawaiian Black Salt (25g): Hawaiian Black Salt is a mixture of sea salt and black lava rock, rich in activated carbons (Hawaii Black Salt occurs naturally when rains run down volcanoes and deposit volcanic rock residues in the sea). It is exclusively produced in the Molokai salt pans and is found in many Hawaiian recipes. With mineral aromas and iodized flavor, you can use it in all cuisines: seafood, meat, vegetables... but sparingly. It is mainly used as a finishing salt, which brings aesthetics, originality and flavor to your recipes. It is a very good alternative to fleur de sel. - Viking salt (25g): Viking salt takes its name from the fearsome Scandinavian warriors who sowed terror in many countries in Europe, North America and Russia between the 8th and 10th centuries. This mixture of salt and spices is characterized by smoky and iodized aromas and very marked flavors. It goes perfectly well with eggs, meat or more particularly with seafood such as shellfish and salmon. - Murray River salt (14g): This salt takes its name from the Murray River which runs through Australia. Its color and its flaky appearance are due to a red algae that grows in the waters of this same river. You will therefore find in the mouth sweet flavors of seaweed, with non-iodized aromas because it is originally an earth salt. It is obtained in the saline basins of Murray Darling after natural evaporation (a technique very similar to that of the production of fleur de sel from Guérande), which gives it its crispy texture and its finesse. It can be used in all cuisines and goes wonderfully with fish, meat and vegetables. - Bolivian Mirror Salt (25g): This salt is extracted from the Salar de Uyuni, a prehistoric dry seawater lake, located at an altitude of 3000 meters in Bolivia. It is called “mirror” salt, because the surface of the sea of salt from which it comes, reflects the light of the sky and thus gives the appearance of a giant mirror. With a slightly pink color, this one has a non-iodized flavor. This salt has been harvested by hand for two centuries and has a very strong salinity, which makes it ideal for table salt. - Hawaiian red salt (30g): This salt has its origins in the volcanic activity of the Hawaiian Islands, enriched with minerals. Its singular red color comes from the presence of Alaea, a sacred clay from the archipelago of the island of Molokai, where it is produced. This salt has always been used to season and preserve food products. In cooking, it can be used in all dishes, it goes well with meat, fish, shellfish, vegetables and salads. - Salish salt of the Americas (30g): Salish salt is a sea salt from the Pacific Ocean in northern Washington State. It is called Salish, because of the Amerindian populations, originating from this state, who had the tradition of smoking salt with red alder wood, which gave it this incomparable color and smoky taste. In the kitchen, you can use it to sublimate seafood (fish, shellfish) and with meat (grilled meats).