Luisenhaller Deep-Rock Salt, fine
Suitable as everyday salt for meat, fish and vegetables.
- German mine salt from the pan-boiling process
- Mineral-balanced, a clear salt note, no aftertaste
- A versatile everyday salt for the whole kitchen
- Fine grain, ideal for the shaker
- All-natural, without additives
You will receive 54 enjoyment points
Inhalt: 1000 grams
+ 18,667 positive reviews
-
Free shipping from 49 €
-
Manufactured in Klingenberg am Main
-
Free from additives
Luisenhaller deep-rock salt, fine – pan-boiled natural salt from Germany
Luisenhaller deep-rock salt comes from the last pan saltworks in Central Europe, in Luisenthal near Göttingen. The brine is drawn from a 400-million-year-old salt deposit and traditionally boiled openly in the pan – without additives, without refining. This preserves the valuable accompanying minerals such as magnesium, potassium and iron, which give the salt its mild, rounded taste.
Taste & character
Mild and full-bodied rather than sharply salty. Thanks to the natural mineral content, deep-rock salt tastes less aggressive than refined table salt and rounds off dishes harmoniously. The fine grain dissolves quickly and can be dosed precisely.
How to use
The ideal everyday salt for meat, fish and vegetables. For seasoning while cooking, for doughs, soups, sauces and marinades. Thanks to the fine grain, perfect for even seasoning and for baking. For a crunchy finish at the table, the coarse variant is recommended.
Goes well with
As a coarse variant for salt mills and finishing: Luisenhaller deep-rock salt, coarse. Fine finishing salts: fleur de sel and flor de sal. For savoury accents: African pearl salt.
At a glance
- Pan-boiled natural salt from Luisenthal near Göttingen
- From the last pan saltworks in Central Europe
- Rich in natural accompanying minerals (magnesium, potassium, iron)
- Mild and full-bodied, without additives or anti-caking agents
- Fine grain – the ideal everyday and cooking salt
Frequently Asked Questions
What is deep-rock salt?
Deep-rock salt is obtained from an underground brine from an ancient, untouched salt deposit. Unlike sea salt, it is free of modern environmental pollutants, as the salt has been enclosed for 400 million years.
What does "pan-boiled" mean?
The brine is slowly heated in open pans until the water evaporates and the salt crystals remain. This traditional process is gentle and preserves the minerals – unlike industrial refining.
Fine or coarse – which do I choose?
Fine dissolves quickly and is ideal for cooking, baking and even seasoning. Coarse is suited to the salt mill and as a crunchy finish on the finished dish.
