World Salts Case

It is obtained through water evaporation coming from the sea with a non-industrial elaboration process. It is a very used gourmet product in high cuisine as it boats food flavours, and it comes in irregular and crunchy grains. We recommend its use mainly in salads, grilled meats, fish and vegetable dishes.

Black Fleur de Sel

It is made with a mixture of fine salt flower crystals with squid ink. Its elaboration process is very delicate, so it is considered a gourmet salt given its production difficulty. It is ideal for white fish in all its forms, mollusks, rice, pasta, sauces, breads, seafood and of course, for the decoration of dishes. We can highlight, among other recipes, black rice paella with ali oli, black hamburger bread, cod-filled peppers in sauce, cuttlefish risotto with squid and shrimp… It will certainly give you a unique flavor and presentation.

Himalayan Pink Salt

It is a pink rock salt from the foothills of the Himalayas, which, given the atmospheric pressure generated over thousands of years, has produced a high concentration of minerals such as calcium, iron, magnesium and potassium.
Iron is the one that gives it its rosy tone and its flavour is very particular, as it is salty and yet bitter, which makes it perfect for roast beef dishes, fish and baked vegetables.

Persian Blue Salt

It comes from the mountains of Iran, formerly bathed by the sea. It is about fascinating bluish rock crystals formed by natural fossilization produced by the conditions of the place and which has been formed over 260 million years, making it a very exclusive salt with a high culinary value.
Its flavour is very mild and its texture is thick and crunchy. It is recommended for beef or shrimp carpaccio, for white fish, for willows, and even to decorate the edges of cocktails

IMPORTANT NOTE