Inca Sun Salt in a Large Vial

Description

Inca Sun Salt, also known as Andean Mountain Salt, is still harvested in the Peruvian highlands – approximately 3,500 meters above sea level – in the same way the ancient Incas did two thousand years ago. Powerful and crystal-clear saltwater springs in the Machu Picchu area flood over 1,500 man-made basins, each 10 cm deep. These are then mechanically blocked, allowing the water to evaporate under the bright sun. This process takes several weeks and leaves behind delicate, yellowish salt flakes in the basins. This special salt can only be harvested during the sunniest months of the year.

Because the water sources are high in the mountains and far from any industrial enterprises, we get to enjoy exceptionally pure Inca Sun Salt with a fascinating history. Inca Sun Salt is a high-quality product, harvested in small quantities. The salt is rich in minerals, including iodine.

Perfect for vegetable stews, soups, cottage cheese, hearty yogurts, and grilled fish. Inca Sun Salt fits wonderfully into various classic recipes, so don’t be afraid to experiment!

100 g of Inca Sun Salt contains: 94.6 g sodium chloride (including 37 g sodium and 57.6 g chlorine); 3350 mg/kg sulfur; 0.53 g calcium; 0.015 g magnesium; 0.0045 g potassium, and other macro- and microelements.