Greek pyramid salt flakes

Greek pyramid salt flakes, an elegant finishing salt in a characteristic shape

Greek pyramid salt flakes are created naturally in an elaborate process: the seawater evaporates through sun and wind energy in shallow basins, forming the characteristic hollow salt crystals in pyramid shape. Rubbed between thumb and forefinger, they burst into the finest splinters, the crunchy effect that distinguishes good finishing salts. Packed in our workshop in Klingenberg am Main.

How to use

A classic finishing salt for finished dishes. The small salt pyramids create an exciting, crunchy texture when chewed on bread and butter, meat and fish, deepening the flavour and consistency of any dish. Ideal for raw fish such as tuna tartare, salmon carpaccio and sushi rolls. An accent on scrambled egg, oven vegetables, mozzarella and grilled steak. A visual highlight on a light background.

Good to know: use only after cooking and do not cook with it, otherwise the texture and crunch effect are lost. Store dry, the flakes draw water in humidity.

At a glance

• Greek pyramid salt flakes in a characteristic shape
• Pure sea salt from Greece, packed in Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• A mild, clear salt aroma, a high-quality finishing salt

Goes well with

Other elegant finishing salts: fleur de sel, flor de sal, sun salt flakes and Clifford Bay sea salt flakes. For a savoury accent: Sylt wild berry salt and fresh pepper fermented with sea salt.

Frequently asked questions

What is the difference between pyramid salt and fleur de sel?
Fleur de sel forms on the water surface and is hand-skimmed, fine, delicate flakes. Pyramid salt grows on the bottom of the salt pans under controlled conditions into characteristic pyramid-shaped crystals. Both are finishing salts that are used only after cooking.

How do I use pyramid salt flakes correctly?
Crush the pyramids between thumb and forefinger and scatter directly over the finished dish. Do not heat them, the finishing aroma and texture come out best after cooking.

What is the salt made of?
Pure sea salt from Greece, without additives, anti-caking agents or flavour enhancers.

Can I cook with it?
That would be a waste. Pyramid salt is a finishing salt for the final touch. For cooking and salting cooking water, use ordinary sea salt.