Salt is more diverse than you think

Naturally grown salt pearls from Africa. Mild and elegant for mill and mortar.

The finely aromatic sea salt is extracted from the waters of the remote, natural and sun-drenched Salt Bay on the South Island of New Zealand.

Fleur de Sel, the French salt flower.

Portuguese salt flower, hand-skimmed and sun-dried, a mild finishing salt.

Greek pyramid salt flakes, crunchy and elegant. An exclusive finishing salt from Greece.

A deep-black finishing salt with vegetable charcoal, an accent for tartare and steak.

Danish pyramid salt by Jozo, a mild finishing salt for fine dishes.

Indian black salt with an egg-like aroma, a classic of vegan cooking.

German mine salt with a clear salt note, the versatile everyday salt.

Coarse Luisenhaller deep-rock salt for the salt mill, traditional pan-boiled salt.

Coarse Mediterranean sea salt by hand, for salt crust and pasta water.

Grobes Meersalz, naturbelassen und mineralisch. Für Mühle, Salzkruste und Tisch.

Fine natural rock salt, quick-dissolving and versatile for everyday seasoning.

Fine rosé-coloured crystal salt from Pakistan, mild, elegant and good for scattering.

Coarse Pakistani crystal salt, mineral-soft. For the salt mill and late seasoning.

A smoky, fruity chilli salt, a finishing seasoning for salmon, steak and popcorn.

Hand-harvested pink rock salt flakes from the Punjab, an elegant finishing salt.

Pacific sea salt smoked over red alderwood. A BBQ aroma without a grill.

Sun salt flakes from Pakistan, sun-dried salt flowers as a fine finishing salt.

The origin of salt lies in the primordial ocean, which stretched over large parts of North America many years ago.