coarse black salt
This coarse black salt does not come from Hawaii, but from our own production in Klingenberg!
- Deep-black sea salt with vegetable charcoal
- Tuna tartare, salmon carpaccio and scrambled egg
- Workshop quality from Klingenberg am Main
- Also for oven vegetables and steak
- No flavour enhancers or anti-caking agents
You will receive 37 enjoyment points
Inhalt: 150 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Coarse black salt – a deep-black finishing salt from our own production
Made and packed in Klingenberg am Main. An elegant, deep-black salt from Portuguese sea salt with natural vegetable charcoal as the colourant. Fine, fresh, soft on the tongue and readily soluble – a visual and flavour accent that turns any dish into a piece of theatre.
How to use
An ideal finishing salt for raw fish such as tuna tartare or salmon carpaccio. An accent on scrambled egg, oven vegetables, mozzarella and grilled steak. A visual highlight on a light background and on a laid table. Also scatter over sushi and starter plates.
Goes well with
As a light contrast on the table: fleur de sel or Greek pyramid salt flakes. For tartare applications: yellowfin tuna in olive oil. A pepper accent: fresh pepper fermented with sea salt. An antipasti companion: stuffed squid tubes.
Recipe idea: tuna tartare with black salt
Cut 200 g fresh tuna (sashimi quality) into small cubes, mix with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp lime juice, 1 tsp finely chopped shallot. Arrange on a flat plate, top with 1 tsp avocado cubes, black sesame and a pinch of coarse black salt. Serve with rice crackers.
Frequently Asked Questions
Is vegetable charcoal a concern?
No – vegetable charcoal (E153) is a natural substance approved as a food colourant in the EU, made from plant-based raw material.
Does the black salt taste different from light sea salt?
No, the flavour is very similar – the effect is primarily visual and intended for presentation.
What is the salt particularly suited to?
As a visual accent on light backgrounds: raw fish, mozzarella, boiled eggs, scrambled egg, light oven vegetables. Also for festive table presentation.
Can I also use the salt for cooking?
Technically yes, but it's wasted – in the heat the salt dissolves and the visual effect is lost. Scatter on only after cooking.
At a glance
- Coarse black sea salt with vegetable charcoal
- Workshop quality from our own production in Klingenberg am Main
- No flavour enhancers, anti-caking agents or additives
- Versatile as a finishing salt for fish, meat and vegetables
- Ingredients: sea salt (Portugal), natural colourant: vegetable charcoal
