Inca Sun Salt

Description

Inca Sun Salt, also known as Andean Mountain Salt, is still harvested in the Peruvian highlands—about 3,500 m above sea level—just as the ancient Incas did two thousand years ago. Powerful, crystal-clear saltwater springs near Machu Picchu flood over 1,500 man-made, 10 cm deep pools. These are then manually blocked, allowing the water to evaporate under the bright sun. This process takes several weeks, leaving behind delicate, pale yellow salt flakes. This unique salt is only harvested during the sunniest months of the year.

Because the springs are high in the mountains and far from industrial activity, we can enjoy exceptionally pure Inca Sun Salt with a fascinating history. It is a premium product harvested in small batches. The salt is rich in minerals, including iodine.

Perfect for vegetable stews, soups, cottage cheese, hearty yogurts, and grilled fish. Inca Sun Salt complements classic recipes beautifully, 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); 3,350 mg/kg sulfur; 0.53 g calcium; 0.015 g magnesium; 0.0045 g potassium and other macro- and microelements.