Jozo Gourmet Salt
Danish pyramid salt by Jozo, a mild finishing salt for fine dishes.
- Danish pyramid salt, mild and clear
- Bread with olive oil and tomato and mozzarella
- Also for steak, salad and sushi
- Use as a finishing salt after cooking
- Danish brand salt, filled in Klingenberg
You will receive 59 enjoyment points
Inhalt: 100 grams
+ 18,667 positive reviews
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Jozo Gourmet Salt, Danish pyramid salt for fine finishing
Naturally grown sea salt crystals from Denmark in a delicate, small pyramid shape, filled in our workshop in Klingenberg am Main. A mild, clear salt flavour that crumbles finely on the tongue, an elegant finishing-salt classic with clear northern roots.
How to use
A classic finishing salt for finished dishes, fresh bread with olive oil, tomato and mozzarella and grilled steak. An accent on fried egg, salads, sushi rolls and chocolate. Rub between thumb and index finger and scatter over the dish.
Good to know: always add it only after cooking, in the heat the crystals dissolve and the pyramid structure is lost. Store dry and well sealed so the flakes do not clump.
At a glance
- Danish pyramid salt with a mild, clear note
- Delicate crystals in pyramid shape, finely crumbling
- Filled in Klingenberg am Main
- Without flavour enhancers, anti-caking agents or additives
- Versatile as a finishing salt for fish, meat and bread
Goes well with
As a salt trio for the table: fleur de sel from France, flor de sal from Portugal and Greek pyramid salt flakes. A pepper counterpart: fresh pepper fermented with sea salt. Black as a visual contrast: coarse black salt.
Frequently asked questions
What are pyramid salt flakes?
Naturally grown salt crystals in a pyramid shape, formed in shallow basins by evaporation. When rubbed between the fingers, the pyramids burst into the finest splinters, the characteristic crunch of fine finishing salts.
What makes Danish pyramid salt different?
Danish salt flakes are usually finer and milder than Greek or Cypriot varieties. They have a clear, mineral-pure note without a strong character of their own.
When do I use the salt?
Always as a finishing touch after cooking, in the heat the crystals dissolve and the effect of the pyramid structure is lost. Use sparingly.
Can I also season with it in the pot?
That would be a waste, in cooking it dissolves like ordinary salt. Season in the pot with a simple sea salt and use Jozo Gourmet Salt only for finishing.
