Sun Salt Flakes

Sun salt flakes, sun-dried salt flowers from Pakistan

Clear seawater is pumped into large basins in Pakistan. Through evaporation, fine salt flowers form, which are carefully skimmed off and dried in the sun under glass. This gives you the finest, crunchy salt flakes with a delicate crystal structure, sorted and packed at our place in Klingenberg am Main.

How to use

A pure finishing salt: scatter it over the finished dish only at the end, so the flakes keep their crunchy structure. Ideal on raw crustaceans, tartare, carpaccio and grilled steak, as an accent on tomatoes, oven vegetables, fried egg and fine pastries. Also decorative on chocolate desserts and caramel.

Important: Store dry and well sealed so the flakes do not clump. Do not cook with them, add them over the dish just before serving.

At a glance

• Sun-dried salt flowers from Pakistan
• Sorted and packed in Klingenberg am Main
• The finest, crunchy crystal structure
• No flavour enhancers, anti-caking agents or additives
• Versatile as a finishing salt for fish, meat and sweet dishes

Goes well with

Another fine finishing salt is our Fleur de Sel. For colour and freshness at the table there are our pink rock salt flakes, and for a fruity-tart note our Sylt wild berry salt.

Frequently Asked Questions

What are salt flowers?
Salt flowers are the fine crystals that form on the surface of the salt water during evaporation. They are skimmed off by hand and make especially delicate, crunchy flakes.

What are sun salt flakes best used for?
As a finishing salt at the end: on raw fish, tartare, carpaccio, steak, tomatoes, fried egg and even on chocolate and caramel.

How do they differ from ordinary table salt?
The flakes dissolve more slowly and give a fine crunch and salt accent rather than just seasoning. That is why they go on the dish only at the end.

How do I store them?
Dry and well sealed, then the flakes stay loose and crunchy.