PINK SALT INCA FROM THE MARAS CANYON OF PERU
The natural pink salt from the Maras canyon in Peru is produced from water drawn from ancestral beds of underground rivers. As the water flows between underground rocky formations rich in salts, it dissolves the salt crystals, acquiring valuable minerals and trace elements. The salt is collected from the mixture of shallow pools through an evaporation process. A natural spring feeds a salt-rich stream that flows into the pools, which open and dam according to needs.

Once one of the pools is filled, the water is allowed to evaporate and the salt crystals are removed with simple tools. The production process lasts from six months to two years to ensure the appropriate weather and temperature conditions. The area is not industrialized, and the salt is packaged and sold as it was in the past. There are about 3,000 pools harvested by the community of local families, while the area has remained nearly unchanged for 1,000 years.

Peruvian pink salt has high moisture content, while its soft pink color is due to the contained minerals and trace elements, which contribute to the proper functioning of the nervous and musculoskeletal systems. These crystalline pink salt flakes have a crunchy texture that remains even after cooking, and a rich flavor, offering exquisite taste intensity to dishes. It can be used in salads, soups, meats, or roasted fish. Additionally, it can enhance sweet preparations with chocolate or caramel.

• The temperature affects the dissolution of the salt. Start with small amounts.
• Be careful with sauces and stews; initially add a little salt.
• Select quality salt for better flavor.

You can dissolve a pinch of salt in water and add it to fruits for better digestion. Adding salt to drinking water makes it alkaline, providing the body with minerals and trace elements. Natural salt is also added in baking to enhance sweetness.